Culinary Director

The Culinary Director (Executive Chef) is responsible for leading all dining operations and delivering an exceptional, resident-centered dining experience. This role oversees every aspect of food service—from menu creation and food quality to service standards, sanitation, and staff leadership. The Culinary Director sets the vision for hospitality, ensuring meals are not only nutritious and delicious, but also served in a warm, professional, and home-like environment. This leader is hands-on, systems-oriented, and committed to excellence, accountability, and teamwork.

Core Responsibilities – Culinary Leadership & Menu Planning

· Design and execute appealing, nutritious, and seasonal menus that reflect resident preferences and senior nutrition best practices.

· Ensure menus accommodate special dietary needs including diabetic, low-sodium, heart-healthy, texture-modified, and allergy-sensitive diets.

· Regularly solicit resident feedback and adjust menus accordingly.

· Maintain consistency, quality, and presentation across all meals.

· Develop standardized recipes and portion controls to ensure quality and cost management.

Core Responsibilities – Dining Operations & Service Excellence

· Oversee all food procurement, preparation, service, and cleanup operations.

· Ensure meals are served on time, at proper temperatures, and with professional presentation.

· Establish and enforce dining room service standards including table setup, cleanliness, resident interaction, and overall atmosphere.

· Create a welcoming, hospitality-driven dining experience that feels home-like rather than institutional.

· Actively step in to cook, plate, or serve meals when needed to support operations.

Staff Leadership, Training & Culture

· Recruit, train, schedule, and supervise culinary and dining staff.

· Develop clear systems, processes, and expectations for kitchen and dining room operations.

· Provide ongoing coaching, performance feedback, and professional development.

· Foster a positive, accountable, and mission-driven team culture.

· Ensure appropriate staffing levels to meet resident needs at all times.

Financial & Inventory Management

· Develop and manage departmental budgets, ensuring food and supply costs remain within targets.

· Oversee ordering, inventory control, vendor relationships, and invoice processing.

· Implement waste-reduction strategies and cost-saving initiatives without sacrificing quality.

· Track expenses, analyze trends, and provide regular budget reports to leadership.

Health, Safety & Regulatory Compliance

· Enforce strict sanitation, food handling, storage, and safety standards in accordance with state and federal regulations.

· Maintain compliance with Utah assisted living and memory care dietary regulations.

· Conduct regular internal inspections and audits of kitchen and dining areas.

· Ensure proper documentation of temperature logs, cleaning schedules, and safety procedures.

· Lead the department through state surveys and inspections.

Resident & Family Engagement

· Build strong relationships with residents and families through visibility and engagement.

· Regularly visit dining rooms, speak with residents, and gather direct feedback.

· Address dining-related concerns promptly and professionally.

· Collaborate with Activities and Care teams on special events, celebrations, and themed meals.

Reporting, Documentation & Collaboration

· Maintain accurate records related to menus, costs, compliance, and staffing.

· Prepare reports related to budget performance, satisfaction feedback, and operational metrics.

· Participate in leadership meetings and collaborate cross-functionally to enhance resident experience.

· Support organizational initiatives and continuous improvement efforts.

Minimum Qualifications

· Must be 18 years of age or older.

· Must be in good health and properly immunized against infectious diseases including measles, mumps, rubella, tetanus, and diphtheria.

· Must obtain a TB test, or proof of chest x-ray (if applicable), within two weeks of date of hire.

· Must maintain a current ServSafe Certificate

· Must possess training and/or experience in preparing nutritious attractive meals.

· Must be able to understand the needs of the elderly. Must exercise patience and sincere willingness to meet those needs according to established policies and procedures, at the same time honoring resident's rights and preserving individual dignity.

· Proven experience managing staff, budgets, and kitchen operations.

· Strong knowledge of nutrition, special diets, and food safety standards.

· Demonstrated ability to lead by example and work hands-on when needed.

· Excellent organizational, communication, and leadership skills.

Preferred Qualifications

· Executive Chef or Culinary Director experience in senior living or healthcare.

· Familiarity with Utah assisted living and memory care dietary regulations.

· Experience implementing systems, processes, and standardized recipes.

Professional Expectations

· Maintain a professional culinary appearance and demeanor at all times.

· Be flexible with hours, including evenings, weekends, and holidays as needed.

· Demonstrate a strong work ethic, accountability, and commitment to excellence.

· Uphold confidentiality and professionalism in all interactions.

· Serve as a role model for hospitality, teamwork, and resident-centered service.

Job Type: Full-time

Pay: $55, $75,000.00 per year

Benefits:

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

Work Location: In person