What are the responsibilities and job description for the Campus Culinary Director position at St. Camillus?
About the Role
St. Camillus is seeking an experienced and mission-driven Campus Culinary Director to lead all culinary operations across our senior living campus. This role oversees food quality, service excellence, safety, staff leadership, budget management, and regulatory compliance to ensure an exceptional dining experience for residents, staff, and guests.
Key Responsibilities
St. Camillus is seeking an experienced and mission-driven Campus Culinary Director to lead all culinary operations across our senior living campus. This role oversees food quality, service excellence, safety, staff leadership, budget management, and regulatory compliance to ensure an exceptional dining experience for residents, staff, and guests.
Key Responsibilities
- Lead all culinary services, including menu development, production, food presentation, and dietary standards.
- Ensure compliance with all federal, state, and local food service regulations, including nursing home and CBRF dietary requirements.
- Manage, develop, schedule, coach, and evaluate culinary staff across multiple venues.
- Oversee purchasing, inventory, vendor management, and cost control systems.
- Prepare and manage departmental budgets (labor, supplies, equipment).
- Maintain quality assurance programs, sanitation practices, and safety standards.
- Coordinate and price catered events for residents, staff, and external guests.
- Collaborate with the Registered Dietitian and other department leaders to support excellent resident care.
- Represent Culinary at meetings and resident-facing committees.
- Ensure accurate documentation, policies, training materials, and operational guides.
- Participate in emergency response protocols as needed.
- Bachelor’s degree (Food & Nutrition, Food Service Administration, Hospitality) or equivalent experience.
- Minimum 4 years of progressive management experience in food service, including restaurant or catering oversight.
- ServSafe Certification required.
- Strong communication and leadership skills.
- Knowledge of institutional dietary operations, menu planning, modified diets, sanitation, safety, and food service regulations.
- Ability to coach, develop, and lead teams in a fast paced, multi-venue environment.
- Strong analytical, budgeting, and cost control skills.
- Ability to perform essential functions safely, with or without reasonable accommodation.
- Mission-driven environment focused on service and resident-centered excellence.
- Collaborative leadership team.
- Opportunity to shape culinary experiences across an entire campus community.