The Culinary Director is responsible for planning, organizing, directing, and overseeing all culinary services within the assisted living community. This role ensures high-quality, nutritious, and appealing meals that meet residents' dietary needs, regulatory requirements, and hospitality standards. The Culinary Director leads the kitchen team, manages food service operations, and promotes a positive dining experience that enhances resident satisfaction and quality of life.

Key Responsibilities

Resident-Centered Dining

• Plan and oversee menus that are nutritious, appealing, and tailored to resident preferences and dietary needs

• Collaborate with nursing and care teams to ensure therapeutic diets are followed accurately

• Engage with residents to gather feedback and continuously improve the dining experience

• Ensure meals are served in a timely, attractive, and respectful manner

Leadership & Staff Management

• Hire, train, schedule, and supervise kitchen staff

• Promote teamwork, accountability, and a positive work environment

• Provide ongoing coaching, performance evaluations, and disciplinary actions as needed

• Ensure proper staff coverage for all meal periods and special events

Operations & Compliance

• Ensure compliance with state and federal regulations, health department standards, and company policies

• Maintain proper food safety, sanitation, and infection control practices

• Oversee kitchen inspections and corrective actions as needed

• Ensure accurate documentation for diets, temperatures, and sanitation logs

Financial & Inventory Management

• Manage food and labor budgets effectively

• Order food and supplies while maintaining appropriate inventory levels

• Minimize waste and control costs without compromising quality

• Monitor vendor relationships and ensure product quality and pricing

Special Events & Collaboration

• Coordinate meals for holidays, themed events, and special celebrations

• Work closely with Activities and Leadership teams to support community events

• Accommodate family events and private dining requests when applicable

Qualifications

• High school diploma or equivalent required; culinary degree or certification preferred

• Minimum of 2–5 years of food service management experience, preferably in senior living or healthcare

• Knowledge of therapeutic diets and nutrition for older adults

• Strong understanding of food safety, sanitation, and regulatory compliance

• Proven leadership, organizational, and communication skills

• Ability to work flexible hours, including weekends and holidays as needed

Physical Requirements

• Ability to stand for extended periods

• Ability to lift up to 50 pounds

• Comfortable working in a fast-paced kitchen environment

Core Competencies

• Resident-focused service mindset

• Leadership and team development

• Attention to detail and organization

• Budget and cost control

• Regulatory compliance