Bachelor's in Culinary Arts, Hospitality, Business Administration, or related field.
7 years in multi-unit culinary management, especially with systems like Lainox.
Experience in culinary technology implementation and process improvements in the last 10 years.
California Food Handler/Manager certification (e.g., ServSafe Manager).
Experience as a Chef Vendor/demonstrator/ambassador for culinary technology at national/international events.
Responsibilities
Provide strategic leadership for high-performance culinary technology integration across communities.
Implement and optimize culinary technology and cooking systems.
Develop and standardize recipes and operational systems to meet brand standards.
Uphold food quality, safety, and presentation standards in compliance with regulations.
Mentor and train culinary teams at regional and community levels.
Collaborate with cross-functional teams to enhance culinary systems and technology.
Lead initiatives for innovation in culinary practices and menu development.
Benefits
Company car or stipend included in the position.
Full Job Description
Glendale Office
Salary: 135K-145K
Position includes company car or stipend
What Makes You Successful:
Experience training modern culinary operations & monitoring large, complex systems.
Curiosity in challenging / improving / innovating established traditional processes and techniques
Strong knowledge of commercial versatile cooking equipment- specifically the Lainox brand, food production, recipe conversion and standardization, inventory, and cost management geared toward consistent high quality.
Comfort with technology, digital platforms, equipment programming, and data-driven decision-making, jumping from computer screen to delivery/production environment & back.
A track record for improving quality, consistency, efficiency, financial performance and resident/guest satisfaction - stepping out of manual, complex systems toward optimization and simplicity for culinary teams.
Strong leadership, communication, planning and training skills.
What You'll Do:
Provide strategic leadership and guidance of successful use of high performance culinary suite units and technology integration across communities ensuring optimized quality and systems from the current to innovative & productive models per Front Porch organizational culinary model.
Implement, maintain, optimize culinary technology, cooking equipment, production systems, and digital platforms.
Develop, standardize, and continually refine cycles & programs based on equipment/technology available recipes, and operational systems to align with brand standards and resident preferences.
Always uphold and advance food quality, safety, and presentation standards in compliance with all applicable health, safety, and regulatory requirements and communicating with Regional supporting as variances are identified
Mentor, train, and develop regional and community-level culinary teams to strengthen skills, leadership, and innovation capacity.
Collaborate cross-functionally with procurement, facilities, wellness, and IT teams to integrate culinary systems and technology upgrades.
Lead initiatives for culinary innovation, menu development, and special event programming that enhance the resident dining experience.
Represent the culinary function in corporate planning, vendor partnerships, and cross-departmental strategy discussions.
Foster a culture of creativity, safety, collaboration, and excellence consistent with Front Porch's mission, vision, and values.
Qualifications: • Bachelor's degree in Culinary Arts, Hospitality, Business Administration, or related field. • 7 years of multi-unit culinary management experience with strong knowledge of food production systems such as Lainox. • Experience implementing culinary technology, equipment, and process improvements in the past 10 years. • California Food Handler/Manager certification (e.g., ServSafe Manager). • Experience as Chef Vendor/demonstrator/ambassador for innovative culinary technology at national/international level.
Preferred:
Certified Executive Chef (CEC) or similar professional designation.
10+ years of corporate or regional culinary leadership experience.
Experience in senior living, healthcare, hospitality, or another multi-unit food service environment.
