Culinary Director

The Opportunity

The Culinary Director is responsible for overseeing all aspects of dining operations to ensure a high-quality dining experience for residents and team members. This role includes managing food production, inventory, sanitation, and team leadership. The Culinary Director works closely with community leadership to enhance resident satisfaction and support the overall well-being of the community.

What You’ll Do

ESSENTIAL DUTIES:

• Develops team members through training, coaching, and mentoring to ensure strong operational performance.
• Responsible for hiring direct reports, hosting in-service training, performance reviews and ensuring effective onboarding and orientation.
• Performs daily audits of safety, sanitation, food quality, meal delivery at point of service, and quality standards to optimize financial and operational performance.
• Maintains weekly operating report to analyze performance to budget and ensures financial goals are met.
• Review weekly financial performance with the Executive Director and participate in Compass RDO calls and take actions needed as a result of reviews and calls.
• Conducts meetings with guests on a regular basis to ensure satisfaction with dining services.
• Purchases food and supplies from authorized vendors to meet cycle menu requirements.
• Attends appropriate guest food service committee meetings; conducts and monitors guest attitude surveys.
• Maintains compliance standards for meal service and food quality.
• Works with client in maintaining safe work environment in facility.
• Performs tasks and input for weekly operating report, cash handling procedures, and other financial reports.
• Participates in business transformation and annual processes to support community goals.
• Responsibilities include leadership, customer service, inventory, food safety and communication.

What You’ll Bring

POSITION REQUIREMENTS / QUALIFICATIONS:

• Must be at least 18 years of age.
• Must pass State and Company criminal background/drug screens.
• Two (2) years of food service supervisory experience in a restaurant setting focusing on food management, cost control and presentation. Deep knowledge of food safety regulations and dining service standards.
• Bachelor’s degree in Hospitality, Culinary Arts, or related field preferred.
• Strong leadership skills and experience managing a diverse team.
• Excellent organizational, communication, and interpersonal skills.
• Proficiency in financial management and inventory control.