Job Description: The Regional Director of Culinary Experience provides leadership, direction, and support for the dining programs across multiple assisted and independent living communities within an assigned region. This role is responsible for ensuring exceptional resident dining experiences, regulatory compliance, operational efficiency, and alignment with the company's mission, vision, and service standards. The Regional Director of Culinary Experience partners with Executive Directors, Directors of Culinary, and culinary teams to elevate food quality, nutrition, hospitality, and resident satisfaction. The role also collaborates with the National Director of Culinary Experience and other regional leaders to drive companywide dining initiatives and continuous improvement.
*This is a remote based role.
Responsibilities:Leadership & Operational Oversight
- Oversee dining services operations for assigned communities, ensuring quality, consistency, and compliance.
- Provide coaching, mentoring, and performance management to community-level dining leaders.
- Conduct regular site visits to monitor operations, support teams, and identify improvement opportunities.
- Communicate company standards, expectations, and strategic priorities to drive alignment across communities.
Resident Experience & Quality Standards
- Ensure menus and meal service meet resident preferences, dining needs, and regulatory requirements.
- Drive hospitality-focused service, creating a welcoming and enjoyable dining atmosphere.
- Monitor resident satisfaction through surveys, feedback, and direct engagement; implement improvements as needed.
- Partner with operations and resident care teams to support Wellness and personalized dining experiences.
Regulatory & Safety Compliance
- Ensure all communities comply with federal, state, and local health, sanitation, and safety regulations.
- Maintain compliance with company policies, licensing requirements, and senior living industry dining standards.
- Support communities in preparation for health inspections and audits.
- Provide follow up and coaching after surveys or inspections to ensure sustained compliance.
Financial & Resource Management
- Manage regional dining budgets, food costs, and labor utilization in alignment with financial goals.
- Implement cost-control measures without compromising quality or resident satisfaction.
- Partner with procurement to ensure effective vendor relationships and supply chain efficiency.
- Monitor financial performance and identify trends or opportunities to improve profitability.
Training & Development
- Lead training initiatives to develop culinary skills, service standards, and food safety knowledge.
- Promote career growth opportunities within the dining services teams.
- Stay current on culinary trends, senior nutrition best practices, and industry innovations.
- Identify and mentor high potential team members to support future leadership development.
Qualifications:- Associate or bachelor's degree in Culinary arts, Food Science, or Hospitality OR alternately with an Active CEC (ACF) Certification.
- CDM (ANFP) or equivalent preferred.
- Minimum 7 years of dining/culinary leadership experience, preferably in senior living or healthcare.
- Regional Chef experience required.
- Knowledge of dietary guidelines for older adults, therapeutic diets, and food safety regulations.
- ServSafe Certification required.
- Excellent leadership, communication, and interpersonal skills.
- Strong financial acumen and budgeting experience.
- Willingness to travel 80% throughout the US.
Key Skills:- Hospitality Focus: Passion for delivering exceptional resident experiences.
- Operational Excellence: Ability to set high standards and ensure consistent execution.
- Strategic Leadership: Skilled at influencing and guiding multiple teams toward shared goals.
- Adaptability: Able to work in a dynamic, multi-community environment with varying needs.
- Must Cook with Love, enjoy being on your feet in the kitchen, and love taking care of residents.
