Culinary Specialist

About this position Primrose Retirement Communities began over 30 years ago with a simple mission - to honor our seniors by offering a variety of healthy, happy lifestyle options. By getting the right people on the team at all levels of the organization and by making work fun, we will create a culture where the best people will want to work, residents will want to live, and the core values of Accountability, Relentless Improvement, Embrace Change, Respect and Passion are embraced. And best of all, you get to work with our amazing STAFF and RESIDENTS ! What we offer: PTO (Paid Time Off) Various coverage levels for Medical, Dental, and Vision Insurance Plans 401k Retirement plans plus a generous company match Employee Assistance Program (EAP) Company paid Life Insurance Primrose Retirement Communities is hiring a Culinary Specialist to drive the execution of Primrose's culinary standards and Artisan Dining philosophy through training, coaching, and operational support. This role partners with community leaders and Regional Operations Managers to influence and strengthen culinary teams, building leadership capability and accountability in areas such as scratch cooking, resident engagement, presentation, standards, sanitation, inventory and cost control, menu execution, and labor efficiency. The Culinary Specialist monitors and audits culinary practices—including purchasing, production, and service—to ensure a high‑quality, hospitality‑driven dining experience aligned with Primrose standards. This role also supports new community start‑ups, helping establish strong culinary operations, team readiness, and a differentiated dining experience from day one. This Culinary Specialist role can be based remotely or out of the Home Office in Aberdeen, SD, with frequent travel to Primrose Communities. More about the position responsibilities: Leads food program procurement decisions in collaboration with Regional Operations Managers and community leadership. Ensures consistency in culinary execution and dining standards to deliver a high‑quality resident experience and strong operational performance. Implements and oversees production and inventory control systems. Reviews state dietary regulations and partners with community leadership to address survey compliance, staffing, emergency, and illness‑related needs. Trains, coaches, and audits teams to ensure effective use of inventory systems, kitchen logs, menus, and labor tools. Reviews menus and recommends standardized recipes, portioning, and approved substitutions. Evaluates and maintains the Primrose food vendor order guide to improve product quality and cost control. Audits the overall dining experience, including service, food quality, and ambiance. Provides hands‑on demonstrations of cooking techniques and presentation standards. Partners with Regional Operations Managers to improve budget performance and cost control. Develops and oversees preventive maintenance programs for kitchen equipment. Establishes consistent standards for planning and executing special events and banquets. Collaborates with Dining Directors, Chefs, and Executive Directors to align purchasing, solve operational challenges, and strengthen leadership capability. Partners with communities to optimize Point of Sale (POS) system use, ensuring accurate data capture and reporting aligned with culinary operations. The Successful Candidate will have: Strong leadership with experience training, coaching, and developing culinary teams, and deep knowledge of best‑practice food service systems in independent living, assisted living, and memory care settings. Experience in the safe operation and handling of kitchen equipment. Knowledge of HACCP, diet modifications, and culinary fundamentals. Degree in Culinary Arts or a related field required; CIA degree or comparable professional training preferred. A current ServSafe certification. Five or more years of progressive culinary leadership experience required. Multi‑site, corporate, or executive chef experience preferred.Experience in food preparation methods and adapting therapeutic diet menus. Willing and able to travel regularly to support multiple communities. Physical Requirements: Prolonged periods of sitting at a desk and working on a computer, as well as prolonged periods of standing and walking. Must be able to reach, stoop, bend, carry, and manipulate various items. Must be able to lift up to 50 pounds. Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold. To learn more about this position, and more great opportunities, please visit us at: #J-18808-Ljbffr