Culinary Services Director

Job Description

Position Title: Culinary Director

Department: Culinary

Supervised By: Executive Director

Location: Santee, Ca

Status: Exempt/Salary

Posted: 

Closing Date: 

Compensation: $90,000-$120,000/DOE

Hours: Vary depending on need

General Statement of Responsibilities:

The Culinary Director / Executive Chef provides strategic culinary leadership and operational oversight for the Culinary Services Department. This position is responsible for developing and executing a high-quality dining program that enhances resident satisfaction and supports the community’s commitment to hospitality and service excellence. 

 The Culinary Director / Executive Chef ensures the delivery of restaurant-quality dining experiences for residents, families, and guests through innovative menu development, exceptional food preparation, and high culinary standards. This role oversees all culinary operations including staffing, budgeting, purchasing, food safety, regulatory compliance, and resident dining engagement while maintaining compliance with all applicable federal, state, and local regulations, including California Title 22 requirements.

Specific Duties and Responsibilities:

1. Recruits, hires, trains, schedules, supervises, and evaluates all Culinary Services staff in accordance with company policies and procedures.

1. Provides leadership and mentorship to culinary staff, coaching team members on culinary techniques, food safety standards, kitchen efficiency, and professional development.

1. Promotes a positive kitchen culture focused on teamwork, accountability, professionalism, and service excellence.

1. Provides coaching, guidance, and performance management, including recommendations to the Executive Director regarding evaluations, merit increases, corrective action, discipline, and termination.

1. Ensures adequate staffing coverage and arranges departmental coverage during employee absences through delegation or direct support.

1. Conducts and documents regular in-service training for culinary staff according to a posted schedule.

1. Enforces company standards, policies, safety practices, and dress code consistently and professionally.

1. Oversees the culinary preparation, plating, and presentation of all meals, ensuring restaurant-quality standards in flavor, temperature, portioning, and visual presentation.

1. Designs, develops, and executes seasonal menus that reflect culinary creativity, resident preferences, nutritional guidelines, and regulatory requirements.

1. Ensures menus offer variety, high-quality ingredients, and appealing presentation consistent with restaurant-style dining.

1. Oversees the planning, preparation, presentation, and service of all meals and special culinary offerings.

1. Develop and oversee signature culinary experiences including chef’s tables, holiday dinners, themed culinary events, and tasting menus that enhance resident engagement and support community marketing initiatives.

1. Collaborate with Dining Services leadership to ensure the entire dining experience—including service, ambiance, and guest interaction—reflects the community’s hospitality standards.

1. Visits residents regularly to understand dining preferences, dietary needs, and feedback to enhance the culinary program.

1. Provide culinary oversight across multiple dining venues within the community to ensure consistency in quality, service, and operational standards.

1. Assists in the preparation of meals as needed to ensure service continuity and quality.

1. Plans menus in accordance with regulatory requirements, nutritional guidelines, and best practices, ensuring menus are followed at all times.

1. Develops and implements methods to evaluate food quality, portion control, menu variety, and resident satisfaction.

1. Maintains compliance with all applicable federal, state, and local regulations, including Title 22 and public health requirements.

1. Ensures proper storage, handling, preparation, and service of food in compliance with sanitation and safety standards.

1. Maintains a clean, safe, and orderly kitchen and dining environment at all times.

1. Obtains and maintains a valid Manager’s ServSafe Certification, as required.

1. Conducts regular inspections of kitchens, food storage areas, utility rooms, and janitorial spaces for cleanliness, safety, and supply control.

1. Prepares and manages the annual departmental budget, including food, supplies, equipment, and staffing needs.

1. Monitors monthly expenditures and staffing patterns to ensure alignment with the approved budget.

1. Orders food and supplies within budget guidelines and maintains accurate inventories.

1. Develop and maintain relationships with food vendors and suppliers to ensure quality, consistency, and competitive pricing.

1. Trains culinary staff to receive deliveries correctly and verify quality, quantity, and pricing.

1. Completes and maintains required administrative documentation, including reports, purchase orders, menus, evaluations, policies, and procedures.

1. Maintains organized departmental records in accordance with company standards and retention requirements.

1. Partner with the Sales and Marketing team to support community tours, VIP events, and marketing initiatives by showcasing the culinary program as a key differentiator for prospective residents.

1. Participate in daily stand-up and department meetings to communicate key issues, share updates, and maintain alignment with overall community goals.

1. Maintain current knowledge of senior living, assisted living, and dementia-specific care through ongoing education.

1. Work a flexible schedule as needed to support events, tours, and community outreach.

1. Perform other related duties as assigned.

Qualifications:

Education/Experience:

Required: 

• Minimum of 5 years of progressive culinary management experience, preferably in senior living, healthcare, assisted living, or a highly regulated food service environment.
• At least 3 years of experience in a leadership or supervisory role, including direct oversight of staff scheduling, training, and performance management.
• Demonstrated knowledge of food safety, sanitation, and safe food handling practices in compliance with local, state, and federal regulations, including Title 22 requirements.
• Ability to plan and execute menus that meet nutritional guidelines, therapeutic diet requirements, and resident preferences.
• Experience with budget development, cost control, inventory management, and purchasing within established financial guidelines.
• Proven ability to lead, coach, and motivate teams while maintaining accountability and professionalism.
• Strong organizational, documentation, and administrative skills, including accurate recordkeeping and report completion.
• Ability to communicate effectively with residents, families, staff, leadership, and external partners.
• Must obtain and maintain Manager-level ServSafe Certification (or equivalent) as required by local regulations.

Preferred:

• Associate’s or Bachelor’s degree in Culinary Arts, Hospitality Management, Food Service Management, Nutrition, ora related field.
• Prior experience working in a Residential Care Facility for the Elderly (RCFE) or similar licensed healthcare environment.
• Familiarity with public health inspections, licensing surveys, and corrective action plans.
• Experience supporting community marketing events, tours, and special functions within a senior living environment.
• Bilingual (English/Spanish) skills preferred.

Licenses/Certifications:

A valid driver’s license required with application submission and must be maintained throughout employment.  

Character:

Applicants must have a reputation for honesty and trustworthiness.  Must be responsible and able to exercise good judgment, accept administrative supervision, pay attention to detail, follow instructions, including the ability to interact effectively and communicate with people in a professional and courteous manner.  Must be highly confidential and work as a team with other staff.  Applicants should be sensitive to clients’ needs.

Skills:

Strong team building, interpersonal, and organizational skills. Ability to establish and maintain effective peer relationships with coworkers within the Department, community-wide, and the public. Must be able to express ideas clearly, concisely, address audiences effectively, and exercise balanced judgment in evaluating situations and making decisions. Willing to be part of a team and cooperate in accomplishing department goals and objectives. Ability to prioritize, meet deadlines, take initiative, be proactive, and function in a rapidly changing environment. Ability to work with people of all social and ethnic backgrounds, resolve conflicts, negotiate situations, and facilitate consensus.  

Physical and Personal Requirements:

Work is performed in a commercial kitchen environment with exposure to heat, kitchen equipment, and varying temperatures. Sit or stand for long periods of time. Reach, bend, climb, stoop, lift up to 50 lbs. repetitive hand movement; use and view PC. Reliable transportation and car insurance as required by the state. Travel as needed.

Compliance:

Each employee plays a key role in creating a compliance culture. Employees are expected to learn and comply with all Lantern Crest policies and procedures. One must have the ability to understand the implications and complexities of all compliance policies. Participation in all compliance training is mandatory and generally has a heightened awareness of policies and regulations that are specific to one’s department and position. All Lantern Crest employees are expected to report violations or suspected violations of compliance policies or regulations. 

Other:

Applicants must successfully pass a pre-screening tuberculin skin test or x-ray and a urine drug screen test. Candidates will be required to undergo a physical to ensure health is adequate to perform all duties of the position. Applicants must complete application and authorization form, both must be submitted to Human Resources prior to the close date indicated. Applicants will be required to undergo a background check consisting of fingerprinting and criminal records check with DOJ and FBI.

Benefits Available:

Medical /Dental/Vision

Retirement Savings Plan (401k)

Health Flexible Spending Accounts/Dependent Care Flexible Spending Accounts

Life and Accident Insurance

Short Term Disability/Hospital Indemnity/Critical Illness 

Paid Time Off 

Employee Assistance Program (EAP) for Employees and their Dependents