Culinary Director

The Culinary Manager is responsible for assisting in the preparation of nutritious, appealing, and high-quality meals for residents in Assisted Living and Memory Care settings. This role ensures food preparation follows portion control, safety protocols, and sanitation procedures at all times.

The Culinary Director supports the Executive Chef by overseeing kitchen operations, maintaining quality standards, and helping meet residents' dietary and culinary needs. This position leads, guides, trains, and mentor's kitchen staff while supervising day-to-day kitchen workflow to ensure safe, efficient, and consistent dining service for all residents.

Duties and Responsibilities include, but are not limited to:

• Oversee daily kitchen operations, verifying prep work and creating prep lists; ensure food preparation for upcoming meals is complete and accurate.

• Assist with unloading, organizing, and putting away food orders.

• Organize, rotate, and zone all kitchen storage areas; train staff on proper storage procedures.

• Lead, guide, and teach cooking techniques to cooks and prep cooks; reinforce sanitation and food safety practices.

• Train new and existing kitchen staff on recipes, procedures, and safety protocols.

• Assist with preparing the staff schedule in collaboration with the Executive Chef.

• Discuss new ideas with the Executive Chef regarding menu improvements, operational efficiencies, and training needs; communicate shortages, personnel concerns, and safety issues.

• Interact with residents to build rapport, gather feedback, and improve dining satisfaction.

• Prepare assigned meals according to menus approved by the Executive Chef.

• Understand all recipes and preparation techniques required for assigned meals; obtain Executive Chef approval for any menu changes.

• Maintain proper food temperatures and complete temperature logs to ensure food quality and safety.

• Supervise servers in the absence of the Executive Chef or Dining Room Supervisor.

• Follow all kitchen clean-up procedures after meals and at shift end; ensure all equipment and surfaces are sanitized thoroughly.

• Safely operate kitchen equipment including, but not limited to: ovens, steamers, slicers, grills, kettles, mixers, steam tables, Alto-Shaam units, and knives.

• Participate in state surveys, inspections, and required training sessions.

• Maintain cleanliness of all kitchen areas, including walk-in refrigerators, freezers, and dry storage areas (sweeping, mopping, organizing).

• Assist with menu writing, ordering food and supplies, and scheduling staff as needed.

• Perform additional duties as assigned by the Executive Chef or Executive Director.

Qualifications and Experience

• High school diploma or GED required.

• Culinary coursework or food service management education preferred.

• Minimum three (3) year experience leading both Front of the House and Back of the House teams.

• Must be comfortable managing the entire dining team.

• Minimum one (3) year experience as a lead cook, head cook, or in a similar role preferred.

• Minimum one (3) year experience supervising or managing staff preferred.

• Ability to excel in a very fast-paced kitchen environment.

• Strong teamwork and communication skills.

• Successful completion of background check and routine TB test.

• Ability to use general office equipment and have working knowledge with proficiency and familiarity with Excel, Outlook, Work, Ordering systems, and similar tools.

• Dependable, with demonstrated regular attendance.

• Ability to work effectively with an interdisciplinary team.

• Familiarity and willingness to work with elderly residents.

Requirements

Skills Required

• Ability to maintain composure in stressful situations.

• Strong resourcefulness and ability to adapt quickly.

• Effective decision-making and accountability for outcomes.

• Excellent organizational and time-management skills.

• Ability to meet deadlines consistently.

• Ability to train, mentor, and motivate team members.

• Strong leadership and professionalism in conduct and appearance.

• Problem-solving skills and ability to resolve issues effectively.

• Basic computer proficiency and familiarity with Excel, Outlook, Work, Ordering systems, and similar tools.

Working Conditions

• Exposure to heat, steam, sharp tools, and commercial kitchen equipment.

• May be exposed to infectious waste, diseases, or medical conditions; PPE provided.

• Frequent interaction with residents, staff, and supervisors in a fast-paced kitchen environment.

Salary Description


$65,000/year