Culinary Director

At Better Living, we believe every stage of life should be filled with purpose, dignity, and joy.

We’re not just a senior living management company—we’re a team driven by compassion, grounded in hospitality, and committed to doing what’s right for residents, families, and staff. Our communities are built on meaningful connections, personalized support, and everyday moments that matter.

This is senior living, only better.

Benefits:

• Compensation: $18.00 hourly
• Health, dental, and vision insurance
• Paid time off and holidays
• 401 (K) matching
• Professional development opportunities
• Employee assistance programs
  
  
  

Position Summary

The Culinary Director at Better Living is a strategic leader responsible for delivering an exceptional dining experience that reflects our 'Expect Better' brand promise. This role goes beyond food production — it is about creating meaningful moments, supporting resident independence, leading with heart, and contributing to occupancy growth through hospitality excellence.

The Culinary Director leads all dining operations including menu development, food safety compliance, budget management, team leadership, and resident engagement — while supporting Better Living’s Resident-Led Initiative philosophy and Better Days Memory Care program.

At Better Living, dining is not a department. It is an experience.

Resident Experience & Hospitality Leadership

• Create a restaurant-style dining experience aligned with Better Living standards.
• Build meaningful relationships with residents and families.
• Implement Resident-Led Initiatives including menu input sessions, culinary committees, themed dining events, and resident recipe spotlights.
• Ensure individualized accommodations for preferences, allergies, therapeutic diets, and cultural needs.
• Partner with Life Enrichment to integrate food into purposeful programming.
• Support tour experiences and marketing events to drive occupancy.
  
  
  

Culinary Operations

• Develop and execute seasonal menus in partnership with approved vendors.
• Maintain consistency in presentation, portioning, and quality standards.
• Ensure therapeutic diets are implemented accurately in collaboration with nursing and care teams.
• Maintain inventory control systems and cost tracking.
• Oversee kitchen production schedules and staffing coverage.
• Lead catering for internal events, marketing functions, and family nights.
  
  
  

Regulatory Compliance

• Ensure full compliance with state assisted living regulations and local health department requirements.
• Maintain ServSafe certification (or state equivalent).
• Ensure proper documentation of temperature logs, cleaning schedules, food storage compliance, and diet modifications.
• Participate in state surveys and respond promptly to any deficiencies.
  
  
  

Financial Accountability

• Manage food and kitchen labor budget.
• Maintain target food cost percentages.
• Monitor waste and implement waste reduction strategies.
• Participate in monthly budget review with Executive Director.
• Contribute to NOI improvement through operational efficiency.
  
  
  

Team Leadership

• Recruit, hire, onboard, and train culinary staff.
• Promote a culture of accountability and heart-first leadership.
• Conduct performance reviews and coaching conversations.
• Maintain staffing levels aligned with occupancy and census.
• Support cross-department collaboration.
  
  
  

Sales & Occupancy Support

• Participate in tours when appropriate.
• Partner with Sales Director and Executive Director for special events.
• Ensure dining experience supports closing confidence.
• Provide sample menus and culinary storytelling for marketing use.
  
  
  

Qualifications

• 3 years culinary leadership experience (senior living, hospitality, healthcare, or restaurant preferred).
• Experience managing kitchen staff and food budgets.
• Knowledge of therapeutic diets preferred.
• ServSafe Certified (or ability to obtain).
• Strong leadership and communication skills.
• Ability to work flexible hours including occasional evenings/weekends for events.
  
  
  

Core Competencies

• Hospitality mindset
• Emotional intelligence
• Operational discipline
• Financial acumen
• Resident-centered service
• Regulatory awareness
• Team development
  
  
  

Physical Requirements

• Ability to stand for extended periods.
• Ability to lift up to 40 lbs.
• Exposure to kitchen heat and cleaning chemicals.
  
  
  

We are an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.