Corporate Director of Culinary

*Corporate Director of Culinary – Assisted Living, Memory Care & Independent Living

Position Summary

The Corporate Director of Culinary oversees the strategic direction, quality, consistency, and regulatory compliance of dining services across an assisted living, memory care and independent living organization’s portfolio of communities. This role ensures that all culinary operations support resident satisfaction, safety, nutrition requirements, and organizational financial goals. The position leads culinary standards, menu development, training, budgeting, and operational support for community-level culinary teams.

Key Responsibilities

Strategic Leadership & Program Development

• Develop and implement the company’s overall culinary vision, standards, and best practices for all assisted living communities.
• Create seasonal and therapeutic menus that align with resident needs, nutritional guidelines, and brand standards.
• Lead culinary innovation, including new recipes, meal programs, and special event dining experiences.

Regulatory & Safety Compliance

• Ensure compliance with state and federal regulations for assisted living dining services (e.g., ServSafe, local health codes).
• Oversee food safety programs, sanitation standards, and audit processes across all communities.
• Support communities during surveys, inspections, and corrective action plans.

Operations Oversight

• Assess operational performance of community culinary departments, including quality, staffing, purchasing, and resident satisfaction.
• Establish culinary KPIs and monitor compliance through site visits and operational reviews.
• Develop and maintain standardized operating procedures (SOPs) for all culinary functions.

Financial Management

• Manage culinary budgets, food cost targets, and cost-control initiatives across the organization.
• Evaluate and optimize vendor partnerships and purchasing programs for cost efficiency and consistency.
• Support forecasting, labor planning, and financial reporting for dining services.

Training & Talent Development

• Recruit, mentor, and train Executive Chefs, Dining Services Directors, and kitchen staff at the community level.
• Develop and deliver culinary training programs, certification pathways, and leadership development initiatives.
• Conduct performance evaluations and support succession planning.

Resident Experience & Engagement

• Champion a hospitality-focused dining culture that enhances resident satisfaction and quality of life.
• Implement programs that support resident engagement, special dietary needs, and cultural preferences.
• Resolve escalated resident concerns related to dining services.

Qualifications

• Bachelor’s degree in Culinary Arts, Hospitality Management, Nutrition, or related field (preferred).
• Certified Executive Chef (CEC), CDM/CFPP, or ServSafe Manager certification (preferred).
• 5–10 years of progressive culinary leadership experience, ideally in senior living, healthcare, hospitality, or food service management.
• Knowledge of therapeutic diets, nutrition standards for seniors, and regulatory requirements.
• Strong leadership, communication, training, and organizational skills.
• Ability to travel regularly to community locations.

Work Environment & Travel

• Corporate-level role with travel to communities (2-3 days per week or more)
• Must be comfortable working in both office and kitchen/food service environments.

Pay: $140,000.00 - $160,000.00 per year

Benefits:

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

Work Location: Hybrid remote in Fresno, CA 93720

Salary : $140,000 - $160,000