Culinary Director

Aramark • Philadelphia, PA

11d • Hybrid

About The Position

The Culinary Director serves as the senior culinary leader for the SeniorLIFE+ portfolio, responsible for advancing culinary strategy, operational performance, financial results, compliance, and talent development across a growing network of senior living communities. This role partners with operations, nutrition, and culinary leaders to create scalable programs that elevate the resident dining experience while supporting business growth and profitability. The successful candidate is a strategic culinary professional who combines strong business acumen with operational expertise and the ability to influence leaders across a multi-site environment. This position requires up to 70% travel, including support for new community openings, operational assessments, and culinary training initiatives. Key priorities identified for the role include cost optimization, training and compliance, program enhancement, and support of new business growth. This position is ideally based in Chicago, IL; Philadelphia, PA; Washington, DC; or the New York metro area. Candidates located in these markets will be best positioned to support the portfolio's concentration of business, growth strategy, and travel requirements.

Requirements

• Previous leadership experience in contract food management within a multi site or multi unit environment
• Bachelor's degree in Culinary Arts, Hospitality, Food Service Management, Business, or related field, or equivalent experience.
• 8+ years of progressive culinary leadership experience, including multi-unit responsibility.
• Strong knowledge of food cost management, financial reporting, inventory controls, and culinary operations.
• Proven ability to influence stakeholders, drive change, and lead through collaboration.
• Experience developing culinary programs, menus, and operational standards at scale.
• Ability to travel up to 70%.

Nice To Haves

• Certified Executive Chef (CEC) or equivalent certification preferred.
• Senior living, healthcare, hospitality, or contract food service experience preferred.

Responsibilities

• Develop and implement scalable, seasonal, and nutritionally balanced menu programs across Independent Living, Assisted Living, Memory Care, Skilled Nursing, and CCRC communities.
• Partner with Registered Dietitians to ensure menus support therapeutic diets while maintaining flavor, presentation, and resident satisfaction.
• Drive culinary innovation through menu engineering, scratch-cooking initiatives, action stations, catering programs, and resident-focused dining experiences.
• Evaluate industry trends and implement enhancements that strengthen resident engagement and program performance.
• Lead initiatives focused on food cost optimization, labor efficiency, inventory controls, purchasing practices, and overall culinary performance.
• Develop, implement, and audit standardized culinary operating procedures, recipes, production systems, and yield management processes.
• Analyze operational and financial metrics to identify opportunities for improvement and sustainable growth.
• Provide hands-on support to communities experiencing operational, quality, or cost challenges.
• Ensure compliance with all applicable federal, state, and local regulations, including CMS, OSHA, health department, and company standards.
• Lead food safety initiatives, HACCP compliance, sanitation audits, and corrective action programs.
• Conduct culinary assessments to ensure consistency in food quality, execution, and resident experience.
• Recruit, coach, and develop Culinary Directors, Executive Chefs, Food Service Directors, and culinary leaders throughout the organization.
• Deliver training programs that strengthen culinary, operational, and hospitality capabilities.
• Foster a culture of accountability, continuous improvement, collaboration, and operational excellence.
• Provide culinary leadership for new business openings, transitions, and mobilizations.
• Support client presentations, operational start-ups, and growth initiatives as the culinary subject matter expert.
• Partner with operations leaders to develop programs that enhance resident satisfaction, support profitability, and create long-term business value.

Benefits

• equal employment opportunity
• free to participate in all aspects of the company

What This Job Offers

• Job Type: Full-time
• Career Level: Senior