Director of Clinical Services

At Culinary Services Group, our success depends on your growth! Culinary Services Group is recognized as a Top 50 Contract Food Service Management Company, specializing in senior care communities, hospitals, and behavioral healthcare services. We’re seeking growth-oriented leaders who are ready to take the next step in their culinary careers.

We’re looking for compassionate, innovative professionals with a desire to serve others. We pride ourselves in offering exceptional customer service, fresh meals, and operating safe, clean kitchens. Work for a company that values doing the right thing!

The Director of Culinary provides strategic leadership and oversight for culinary operations across all accounts within the CSG portfolio. This role is responsible for ensuring culinary excellence, innovation, and consistency while aligning with client expectations, budgetary parameters, and regulatory requirements. The Director of Culinary serves as a strategic partner to both internal and external stakeholders, driving program development, culinary excellence, and team engagement to deliver an exceptional client and guest experience.

• Drive culinary strategy to align innovation, operations, and client satisfaction with business growth and organizational goals.
  
• Guide culinary operations across multiple locations to ensure adherence to company standards, client expectations, budget, and compliance with regulatory requirements.
  
• Design and implement innovative, cost-aligned menus and culinary programs tailored to diverse business segments, clinical requirements, market trends, and client needs.
  
• Partner with Purchasing, Clinical, Marketing, and Business Development to support strategic initiatives and optimize outcomes.
  
• Direct procurement, vendor management, inventory, and distribution processes to ensure cost efficiency and quality.
  
• Lead culinary planning, training, and operational setup for new account openings.
  
• Recruit, mentor, and develop high-performing culinary teams; foster a culture of service excellence, integrity, and collaboration.
  
• Ensure culinary standards are consistently met, including food quality, HACCP compliance, sanitation, and safety practices.
  
• Oversee documentation, reporting, production records, and recipe compliance for accountability and efficiency.
  
• Monitor satisfaction of patients, guests, and clients through site visits, feedback evaluation, and continuous improvement initiatives.
  
• Analyze performance metrics and audit outcomes to identify opportunities for enhancement and improved efficiency.
  

• Directly supervises culinary leaders across multiple accounts.
  
• Provides training, coaching, and development to culinary managers and team members.
  
• Supports succession planning and leadership pipeline development across the company.
  

To perform this job successfully, an individual must be able to perform each key area of responsibility. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Bachelor’s Degree or equivalent experience preferred.
  
• ServSafe Certificate required.
  
• 5–7 years of progressive culinary and food-service management experience required.
  
• Prior multi-unit oversight and menu development experience required.
  
• Previous experience in healthcare, contract food service, or similar environment preferred.
  
• Strong business acumen and ability to manage budgets.
  
• Exceptional leadership, communication, and organizational skills.
  
• Must be able to work a flexible schedule (days, nights, weekends, and holidays).
  
• Travel, including driving, air travel, and overnight stays, will be required.
  
• Must have authorization to work in the United States, pass a background check, and meet all client/facility requirements.