Culinary Director

River Valley Place of Ottumwa•Ottumwa, IA

About The Position

The Culinary Director at Better Living is a strategic leader responsible for delivering an exceptional dining experience aligned with the company’s “Expect Better” brand promise. The role leads dining operations, including menu development, food safety compliance, budget management, team leadership, and resident engagement. It also supports the Resident-Led Initiative, the Better Days Memory Care program, and occupancy growth through hospitality excellence. The Culinary Director creates a restaurant-style dining experience, builds relationships with residents and families, and provides individualized accommodations for preferences, allergies, therapeutic diets, and cultural needs. The role develops seasonal menus, oversees kitchen operations and catering, ensures regulatory compliance, manages food and labor budgets, and recruits and develops culinary staff. The director also collaborates with sales and executive leadership on tours, events, and marketing materials that showcase the dining experience.

Requirements

At least 3 years of culinary leadership experience.
Experience managing kitchen staff and food budgets.
ServSafe certification or ability to obtain it.
Strong leadership and communication skills.
Ability to work flexible hours, including occasional evenings and weekends for events.
Ability to stand for extended periods.
Ability to lift up to 40 lbs.

Nice To Haves

Culinary leadership experience in senior living, hospitality, healthcare, or restaurants is preferred.
Knowledge of therapeutic diets is preferred.

Responsibilities

Create a restaurant-style dining experience aligned with Better Living standards.
Build meaningful relationships with residents and families.
Implement Resident-Led Initiatives such as menu input sessions, culinary committees, themed dining events, and resident recipe spotlights.
Accommodate residents’ preferences, allergies, therapeutic diets, and cultural needs.
Partner with Life Enrichment to incorporate food into purposeful programming.
Support tours and marketing events to help drive occupancy.
Develop and execute seasonal menus in partnership with approved vendors.
Maintain consistency in food presentation, portioning, and quality.
Ensure therapeutic diets are implemented accurately with nursing and care teams.
Maintain inventory control systems and track costs.
Oversee kitchen production schedules and staffing coverage.
Lead catering for internal events, marketing functions, and family nights.
Ensure compliance with state assisted living regulations and local health department requirements.
Maintain ServSafe certification or the applicable state equivalent.
Maintain temperature logs, cleaning schedules, food storage compliance, and diet-modification documentation.
Participate in state surveys and promptly respond to deficiencies.
Manage food and kitchen labor budgets and maintain target food cost percentages.
Monitor waste and implement waste-reduction strategies.
Participate in monthly budget reviews with the Executive Director and contribute to NOI improvement through operational efficiency.
Recruit, hire, onboard, and train culinary staff.
Promote accountability and heart-first leadership.
Conduct performance reviews and coaching conversations.
Maintain staffing levels aligned with occupancy and census.
Support collaboration across departments.
Participate in tours when appropriate and partner with the Sales Director and Executive Director on special events.
Help ensure the dining experience supports closing confidence and provide sample menus and culinary storytelling for marketing.