Culinary Manager Continuing Care Retirement Community

Culinary Manager – Continuing Care Retirement Community (CCRC)

At, Nutrition Management Services Company, we believe dining is one of the most important parts of the resident experience. We are seeking a passionate, hands-on Culinary Manager to lead culinary operations within a premier Continuing Care Retirement Community (CCRC) serving both Independent Living and Health Center residents.

This role is ideal for a culinary professional who thrives in a hospitality-driven environment, values consistency and quality, and enjoys developing both people and programs.

Position Summary

The Culinary Manager is responsible for the daily culinary leadership of the community, including menu development, food quality, production oversight, labor and food cost management, and culinary team leadership. The Culinary Manager works closely with the General Manager to ensure exceptional resident dining experiences across all levels of care.

This position directly oversees a Sous Chef and a team of cooks and culinary staff.

Key Responsibilities

Culinary Leadership & Menu Development

• Develop and execute seasonal and rotating menus for Independent Living and Health Center dining programs
• Ensure menus are resident-focused, nutritionally balanced, visually appealing, and operationally efficient
• Introduce new recipes, presentations, and dining enhancements to elevate the resident experience
• Support special events, holiday meals, catering, and chef-inspired dining initiatives

Food Quality & Production Oversight

• Monitor daily prep, production, and service execution to ensure consistency and quality
• Conduct routine tastings and line checks to maintain culinary standards
• Ensure proper portioning, recipe adherence, and presentation standards
• Maintain high sanitation, food safety, and HACCP compliance standards

Team Leadership & Development

• Recruit, interview, hire, onboard, and train cooks and culinary staff
• Mentor and develop the Sous Chef and kitchen team through coaching and accountability
• Build schedules that support operational needs while managing labor effectively
• Foster a positive, respectful, and professional kitchen culture

Financial & Operational Management

• Manage food and labor costs while maintaining high resident satisfaction
• Monitor purchasing, inventory, waste, and production systems
• Support budgeting and financial goals established by the General Manager
• Ensure proper utilization of products and adherence to standardized recipes and procedures

Resident Experience

• Engage regularly with residents to gather feedback and improve satisfaction
• Partner with dining room and healthcare leadership to address concerns promptly
• Maintain strong communication between culinary and service teams
• Ensure residents in both Independent Living and Health Center settings receive exceptional dining experiences

Qualifications

• 3–5 years of culinary leadership experience in senior living, healthcare, hospitality, hotels, restaurants, country clubs, or upscale dining environments
• Experience managing teams in high-volume foodservice operations
• Strong knowledge of food production, menu planning, sanitation, and kitchen operations
• Proven ability to manage food and labor costs
• Strong leadership, communication, and organizational skills
• Culinary degree or equivalent experience preferred
• ServSafe Certification preferred

What We’re Looking For

• A hands-on leader who leads by example
• Passion for hospitality and resident satisfaction
• Strong culinary creativity balanced with operational discipline
• Ability to build and develop strong culinary teams
• Commitment to consistency, professionalism, and excellence

Benefits

• Competitive salary
• Health, dental, and vision benefits
• Paid time off
• Professional development and growth opportunities
• Supportive leadership culture
• Opportunity to make a meaningful impact in the lives of residents every day

Salary : $75,000 - $85,000