Bachelor's degree in Culinary Arts, Hospitality Management, Nutrition, Food Service Management, or related field preferred
7-10+ years of progressive culinary leadership experience
3-5+ years in a Director/Regional/Executive Chef role with P&L accountability
Experience managing multi-unit or large campus dining operations
Proven ability to lead teams of 30-100+ associates across multiple departments
Responsibilities
Lead all culinary operations including production, menu execution, catering, and events
Ensure consistent delivery of high-quality, scratch or fresh-prepared food
Develop and execute seasonal menus and resident-driven programs
Own food cost, labor cost, and controllable expense performance
Recruit, train, and retain high-performing culinary teams
Ensure full compliance with health department and culinary standards
Partner with residents and leadership to enhance dining satisfaction
Benefits
Opportunities for professional growth and development
Dynamic work environment with diverse culinary programs
Ability to drive innovation in dining experiences
Supportive leadership team driven by service excellence
Engagement with resident councils and food committees to shape dining options
Full Job Description
The Director Culinary Services provides strategic leadership and operational oversight for all culinary and dining programs, ensuring exceptional food quality, hospitality-driven service, and strong financial performance. This role is responsible for menu innovation, regulatory compliance, client and resident satisfaction, and the development of high-performing teams across multiple service lines, including residential dining, retail, and catering.
The Director leads budget management, food and labor cost controls, purchasing, and vendor partnerships while upholding the highest standards of safety, sanitation, and therapeutic diet compliance. Serving as a key liaison with clients, residents, and interdisciplinary teams, this position drives continuous improvement, program growth, and the overall dining experience in alignment with Forefront's mission and service excellence standards
Position Type and Expected Hours of Work
This is an exempt salaried position, with expected hours to include: days, evenings, weekends, and holidays.
Essential Functions and Duties
Culinary Leadership & Quality
Lead all culinary operations including production, menu execution, catering, and special events.
Ensure consistent delivery of high-quality, scratch or fresh-prepared food aligned with Forefront standards.
Develop and execute seasonal menus, resident-driven programs, and special dining events.
Maintain presentation, taste, and service standards at all times.
Champion innovation, resident engagement, and culinary experience enhancement.
Financial & Operational Performance
Own food cost, labor cost, and controllable expense performance.
Develop and manage budgets, forecasts, and purchasing strategies.
Implement inventory controls, ordering systems, and waste reduction programs.
Deliver financial results aligned with contractual and company targets.
Partner with the General Manager and Regional leadership on performance strategy.
Team Leadership & Talent Development
Recruit, train, develop, and retain high-performing culinary teams.
Lead Sous Chefs, Managers, Supervisors, and frontline culinary staff.
Build strong bench strength, succession planning, and training programs.
Foster a culture of accountability, professionalism, teamwork, and pride.
Conduct performance evaluations, coaching, and corrective action when needed.
Safety, Sanitation & Compliance
Ensure full compliance with all health department, ServSafe, HACCP, OSHA, CMS, and company standards.
Lead kitchen sanitation, food safety, and inspection readiness at all times.
Maintain documentation, training logs, and audit readiness.
Drive a strong culture of food safety and workplace safety.
Resident / Client Experience
Partner with residents, patients, clients, and leadership to drive satisfaction.
Participate in resident councils, food committees, tastings, and feedback sessions.
Respond proactively to concerns and continuously improve the dining experience.
Represent Forefront and the culinary program in a highly professional manner.
Program & Concept Execution
Execute corporate programs, standards, and culinary initiatives.
Support special events, marketing initiatives, and community engagement activities.
Lead openings, renovations, and concept changes when applicable.
Travel
Occasional travel for company meetings by car and/or plane may be required
General Responsibility as Required for Position
Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.
Attends department meetings as required.
Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable.
Completes mandatory training and competencies annually.
Other Duties as assigned
This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Job duties, tasks, responsibilities, and activities may change from time to time.
Education/Experience/Training
Bachelor's degree in Culinary Arts, Hospitality Management, Nutrition, Food Service Management, or related field preferred
Professional Experience:
7-10+ years of progressive culinary leadership experience
3-5+ years in a Director/Regional/Executive Chef role with P&L accountability
Demonstrated success managing:
Multi-unit or large campus dining operations
Retail, resident dining, and catering services
Annual budgets, food/labor cost controls, and financial forecasting
Experience in senior living, acute care, or healthcare dining highly preferred
Proven ability to lead teams of 30-100+ associates across multiple departments
Preferred Qualifications
Experience with GPO/vendor contract negotiations
Experience opening new accounts or major program transitions
Culinary innovation in wellness and lifestyle dining
Multi-site oversight or regional support background
License and Certification
ServSafe Food Protection Manager Certification Required or Must be obtained within 90 days of employment
