Director of Culinary Experience - Trulee EvanstonTrulee Evanston is a 9-story Independent Living, Assisted Living and Memory Care community in Evanston, 13 miles north of Chicago and steps from the Purple Line. The culinary program runs three venues: Dean's Room, our main restaurant with an exhibition kitchen; Emerson Street Club, a private dining room; and The Prohibition Lounge. The menu is homemade, seasonal and locally sourced, and the service standard is modeled on a full-service hotel.
Position OverviewThe Director of Culinary Experience leads all culinary operations for the community - both back of house and front of house - ensuring high-quality, nutritious meals are prepared and served in a clean, safe, and welcoming environment. This role owns menu development, food preparation, service standards, sanitation, budgeting, inventory control, and team development while ensuring compliance with all federal, state, and local regulations.
This rolepartners closely with the Executive Director, the Dining Manager, and the interdisciplinary team to align dining services with resident preferences, clinical needs, and Modena hospitality standards.
Key ResponsibilitiesLeadership & Team Development- Hire, train, schedule, supervise, and evaluate culinary team members across all venues
- Partner with the Dining Manager on the development, training, and performance of front-of-house staff
- Provide coaching, performance feedback, and disciplinary recommendations as needed
- Conduct in-service training and ongoing education for culinary staff
- Ensure appropriate coverage and continuity of service at all times
- Build a bench: develop line-level talent into leadership roles
Culinary Operations & Resident Experience- Plan, prepare, and oversee the delivery of all meals served in the community
- Develop menus in accordance with regulatory requirements, nutritional standards, and resident preferences - you are the creative authority here, designing the program rather than executing someone else's
- Create seasonal, scratch-made, locally sourced offerings across five distinct venues, each with its own identity
- Work closely with the Dining Manager to oversee the development and training of front-of-house staff, ensuring service standards match the quality of the food
- Own the guest experience end to end - from plate to table, across all five venues
- Perform in the exhibition kitchen; presentation and showmanship are part of the job
- Visit residents regularly to understand likes, dislikes, and dietary needs
- Support therapeutic and special diets in coordination with care teams and physician orders, across Independent Living, Assisted Living, and Memory Care
- Assist with meal preparation as needed to support service excellence
Food Safety, Compliance & Sanitation- Maintain compliance with ServSafe, food handling, and sanitation standards
- Ensure adherence to all federal, Maryland state, and Montgomery County food service regulations
- Maintain a clean, safe, and organized kitchen and dining environment - including one guests can see into
- Inspect food storage, supply areas, and equipment regularly
Budgeting, Inventory & Purchasing- Manage food, supply, and labor costs within approved budget guidelines
- Order food and supplies; maintain accurate inventories and portion controls
- Manage vendor and local-sourcing relationships
- Prepare annual budget requests and monitor monthly spending
- Implement systems to ensure quality, consistency, and cost control across all outlets
Operations, Documentation & Collaboration- Maintain accurate documentation including menus, evaluations, purchase orders, and policies
- Participate in daily leadership stand-up meetings as part of the community leadership team
- Assist with resident care planning and attend care conferences as applicable
- Support community marketing efforts through tours, tastings, events, and special programs - prospective residents will meet you
- Plan and prepare food for activities, marketing events, and special occasions, including private events in The Post Room
- Perform other duties as assigned by the General Manager
Required Qualifications & Experience- Culinary degree, certificate, or equivalent formal training
- ServSafe / Food Handler's Certification required (or ability to obtain)
- Significant experience leading a kitchen as Executive Chef, Chef de Cuisine, or Executive Sous Chef in a quality-driven operation
- Proven management experience with a large team - hiring, developing, and retaining talent
- Experience leading or partnering closely with front-of-house teams
- Demonstrated menu development experience; you've built programs, not just run them
- Knowledge of quantity food production, nutrition, and therapeutic diets
- Ability to manage budgets, inventory, and food cost controls
- Strong communication, leadership, and organizational skills
- Ability to work in a fast-paced environment and make sound decisions under pressure
- Passion for serving older adults and enhancing their daily dining experience
What Sets a Candidate Apart- ACF certification (CEC, CSC) or comparable credential
- Multi-outlet or multi-concept experience
- Experience in an operation where the chef owned both kitchen and service standards
- Background in fine dining, hotel, resort, private club, or upscale hospitality
- Exhibition or open-kitchen experience
- Genuine hospitality instinct - you measure success by the guest experience, not just the plate
- Healthcare or senior living experience welcome but not required
What Solera Offers You- A growing company with opportunities for career advancement
- Immediate pay access - no more waiting for payday
- Tuition reimbursement to support your professional growth
- Comprehensive medical benefits with discounted gym memberships
- Dental, vision, life, and disability insurance
- 401(k) retirement plan
- Paid holidays and paid time off
- Employee Assistance Program (EAP)
- Perks and employee discount programs
- Supportive, team-oriented workplace culture
