Director of Facilities & Maintenance

About the Role The Director of Facilities & Maintenance is responsible for the strategic planning, organization, and direction of all maintenance, repair, and facility operations across multiple Culinary Center locations in three states. This role provides centralized leadership for building systems, equipment maintenance, capital improvements, and new construction projects, ensuring safe, compliant, and uninterrupted operations. The Director partners closely with Operations, Culinary, Safety, Quality, Finance, and Corporate leadership to standardize maintenance programs, drive preventive maintenance excellence, and ensure zero downtime across all sites. Essential Functions, Responsibilities, and Duties Strategic Facilities Leadership & Oversight Provide multi‑site leadership for maintenance, facilities, grounds, and custodial operations Develop and execute standardized maintenance strategies, policies, and procedures Establish annual objectives, performance metrics, and capital priorities Promote a culture of safety, accountability, and preventive maintenance excellence Maintenance Operations & Asset Management Oversee preventive and corrective maintenance programs for building systems and equipment Coordinate maintenance schedules to support uninterrupted production Inspect construction, repairs, equipment installations, and work orders Ensure compliance with local, state, and federal regulatory requirements Capital Projects & Construction Management Direct and manage capital improvement and construction projects Ensure projects are completed within scope, timeline, and budget Review inspection reports and contractor payment requests Partner with contractors and engineers to ensure compliance Prepare and manage annual maintenance and facilities budgets Monitor expenditures and fund balances Evaluate staffing models and service contracts Research and recommend vendors and service agreements Lead, coach, and develop site‑based maintenance leaders Conduct interviews, evaluations, and performance coaching Recommend hiring, promotions, and terminations Support cross‑training and skill development Compliance, Safety & Risk Management Develop emergency response and business continuity plans Ensure OSHA, food safety, and environmental compliance Participate in audits and regulatory inspections Serve as a facilities compliance subject matter expert Cross‑Functional Collaboration & Reporting Partner with Operations, Culinary, Quality, Safety, HR, and Finance Present performance metrics and capital plans to leadership Participate in meetings, workshops, and seminars Identify opportunities to reduce downtime and improve reliability Lead energy management and sustainability initiatives Perform other duties as assigned Goal Proactively maintain all facilities, equipment, and building systems Ensure zero downtime and consistent operational reliability Objective Develop and implement a standardized maintenance program Maintain critical spare parts inventories Develop emergency response and continuity plans Cross‑train maintenance personnel Identify services for outsourcing versus in‑house execution Compensation and Benefits This role offers a salary range of $110,000–$120,000 annually, based on skills, experience, and location. Employees also receive a comprehensive benefits package including health, dental, vision, 401(k) with company match, generous PTO, and paid holidays. Required Qualifications and Competencies Education Not specified. Certifications HACCP certification ServSafe certification Food Safety certification Experience Minimum of 10 years of facilities or maintenance management experience Multi‑site or regional oversight experience Strong knowledge of building systems and regulatory compliance Technical & Professional Competencies Facilities & Asset Management Capital Project Management Budgeting & Financial Oversight Regulatory Compliance Leadership & Team Development Work Environment and Other Details Expected Hours of Work This is a full‑time exempt position. Typical work hours are Monday–Friday, 7:00 a.m.–4:00 p.m., with additional hours as needed to meet business demands and production schedules. The position may require extended work hours, evening, and/or weekend work. Travel Requirements Periodic travel to production facilities, vendor sites, and industry events may be required. Most travel will be regional, with occasional overnight stays. Physical Demands of the Job The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is frequently required to sit, stand, walk, talk, and hear; use hands and fingers to feel, handle, or operate objects, tools, or controls; and reach with hands and arms. The employee is occasionally required to lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision and the ability to adjust focus. The work is performed primarily in a food production and manufacturing facility. The environment may include exposure to varying temperatures (including refrigerated or freezer areas), production equipment, moving machinery, and moderate to high noise levels. Employees are required to comply with all safety, sanitation, and food safety standards, including the use of personal protective equipment (PPE) as required. The duties listed above are intended only as illustrations of the various types of work and responsibilities that may be performed. The omission of specific statements of duty does not exclude them from the position if the work is similar in nature or a logical assignment to the role. The Company reserves the right to add, modify, or reassign duties as business needs and operational requirements evolve. This job description does not constitute an employment agreement between the Company and the employee and is subject to change at the Company’s discretion. The employee’s signature below acknowledges understanding of the position’s requirements, essential functions, and responsibilities. #J-18808-Ljbffr Whitsons Culinary Group