Culinary Operations Manager

POSITION SUMMARY The Culinary Operations Manager is responsible for the administrative and operational support of both the front-of-house and back-of-house culinary teams. This role is essential to ensuring efficient daily operations, regulatory compliance, staffing coordination, purchasing oversight, and administrative organization within the Culinary Department. The ideal candidate is highly organized, detail-oriented, compliance-driven, and thrives in a fast-paced senior living environment. This individual will serve as a key partner to the Culinary Director, helping deliver an exceptional dining experience while maintaining operational excellence. Primary Responsibilities Operations & Administration Manage and maintain culinary staff schedules while ensuring appropriate staffing levels. Monitor labor utilization and assist with payroll review and labor spend-down initiatives. Support daily front-of-house and back-of-house operations. Coordinate culinary department interviews, candidate scheduling, and onboarding activities. Maintain organized departmental files, records, and documentation. Purchasing & Inventory Manage ABC ordering and inventory tracking. Monitor food and supply spending to support budget goals. Assist with vendor communications and purchasing processes. Track inventory and identify opportunities to reduce waste and improve efficiencies. Menu & Compliance Assist with menu writing, updates, and implementation. Ensure culinary operations comply with Department of Health (DOH) regulations and applicable food safety standards. Maintain required sanitation, temperature, and compliance documentation. Support regulatory inspections and corrective action plans as needed. Leadership & Team Support Foster a positive, collaborative team environment. Partner with department leaders to improve operational processes and communication. Assist with staff training, accountability, and performance initiatives. Promote a culture of hospitality, teamwork, and resident-centered service. SUPERVISORY RESPONSIBILITIES Participate in the hiring, orientation, training, evaluations, and disciplinary process of all Dining Services staff. Maintain a motivating environment, which encourages employee involvement, creativity, and problem solving. QUALIFICATIONS Previous senior living, healthcare, hospitality, or food service management experience required; senior living experience strongly preferred. Experience supporting both front-of-house and back-of-house culinary operations. Strong organizational and time-management skills. Experience with staff scheduling and labor management. Knowledge of purchasing, inventory management, and food cost controls. Familiarity with or willingness to learn Department of Health regulations, food safety standards, and compliance practices. Excellent communication and interpersonal skills. Proficiency with Microsoft Office and scheduling or payroll software. Ability to prioritize multiple projects while maintaining attention to detail. Preferred Attributes Organized and highly dependable. Compliance-driven with exceptional attention to detail. Positive team player with a servant leadership mindset. Strong problem-solving and critical-thinking skills. Ability to work independently while supporting a collaborative team culture. Passion for providing exceptional hospitality and dining experiences for older adults. The employer is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, the employer will provide reasonable accommodations to qualified individuals with disabilities and encourages prospective employees and incumbents to discuss potential accommodations with the employer. #J-18808-Ljbffr