Director of Culinary Services

The Director of Culinary Services is responsible for strategic and operational oversight of all culinary operations, including both front-of-house and back-of-house functions. This position ensures high-quality food preparation, exceptional dining room service, compliance with all safety and regulatory requirements, and an elevated resident dining experience. The role requires leadership, fiscal accountability, innovation, and a commitment to maintaining a positive workplace culture.

Essential Duties and Responsibilities (including but not limited to the following):
Oversee development and execution of menus reflecting seasonal availability, dietary requirements, and industry trends.

• Direct and monitor all kitchen operations, including preparation, quality control, and timely service.
• Manage purchasing, vendor relations, inventory control, and cost management to meet budgetary goals.
• Ensure full compliance with applicable health department regulations and OSHA safety standards.
• Recruit, train, mentor, and evaluate culinary and dining services staff to maintain consistent excellence.
• Lead dining room operations to ensure optimal guest experiences.
• Supervise reservation systems and implement efficient seating strategies.
• Address and resolve guest inquiries, concerns, and complaints professionally.
• Oversee departmental budgets, financial reporting, and operational planning.
• Coordinate special events and private functions related to dining operations.
• Maintain compliance with all Association policies, procedures, and resident dining protocols.
• Provide employee supervision, scheduling, performance reviews, and disciplinary actions in accordance with established HR policies and applicable employment laws.

Required Skills, Abilities and Competencies:

• Proven ability to lead diverse teams in both kitchen and dining environments.
• Excellent verbal and written communication skills.
• Strong organizational skills with attention to detail and the ability to prioritize tasks.
• Proficiency in Microsoft Office Suite, POS systems, and relevant culinary management software.
• Demonstrated business acumen, including budget management and cost control.
• Integrity, credibility, and commitment to the Association’s mission and service standards.
• Develop and maintain positive working relationships, communication, and collaboration with management and employees.
• Develop and maintain professional and positive relationships with residents.
• Develop and maintain positive relationships with outside vendors and suppliers.
• Maintain a professional and positive work environment.
• Excellent organizational skills and attention to detail.
• Strong analytical and problem-solving skills.
• Exemplify the personal qualities of integrity, credibility, and dedication.
• Function well in a fast-paced environment.
• Proficient with Microsoft Office (Excel, Outlook, Word), point of sale and or culinary software.

Education and Experience Requirements

• Minimum of 5 years of progressive senior-level culinary management experience, including menu development and budget oversight.
• Minimum of 3 years of front-of-house management experience.
• Bachelor’s degree in Culinary Arts or Hospitality Management preferred; equivalent combination of education and relevant work experience may be considered.
• Demonstrated record of successfully managing high-volume food service operations.
• Knowledge of applicable food safety regulations, including ServSafe certification (required or obtained within 90 days of hire).

Physical & Work Environment Requirements
The physical demands and work environment characteristics described here are representative of those an employee may encounter while performing the essential functions of this job.

• Prolonged periods of standing, walking, and working in fast-paced environments, including the dining rooms, kitchens, and refrigerator/freezer areas.
• Desk work including computer, telephone, and administrative tasks.
• Frequent reaching, bending, lifting, and carrying items up to 25 pounds.
• Vision requirements include close and mid-range vision.
• Must be available to work evenings, weekends, and holidays as scheduled.
• Position requires a minimum of 40 hours per week, with additional hours as needed to meet operational demands.

Supervisory Responsibilities

The Director of Culinary Services directly supervises the Senior Executive Chef and the Dining Room Supervisor. All kitchen and dining room personnel are under the ultimate supervision of the General Manager, with day-to-day oversight provided by their respective department leaders.

Blackout Vacation Periods

Due to operational needs, vacation requests during designated high-demand periods may be restricted to ensure adequate leadership coverage. At least two culinary management/supervisory team members must be on-site during all dining service hours.

Job Type: Full-time

Pay: $125,000.00 - $135,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Referral program
• Vision insurance

People with a criminal record are encouraged to apply

Work Location: In person

Salary : $125,000 - $135,000