Culinary Executive

St Camillus•Wauwatosa, WI

13d•Onsite

About The Position

Culinary Executive St. Camillus – Wauwatosa, WI Lead with Purpose. Inspire Through Hospitality. Make a Difference Every Day. St. Camillus is seeking an experienced and passionate Culinary Executive to lead our culinary operations and dining services across our vibrant senior living and healthcare community. This is an exceptional opportunity for a hospitality-focused leader who combines culinary excellence, operational expertise, and a commitment to creating memorable dining experiences for residents, families, team members, and guests. As Culinary Executive, you will oversee all aspects of food service operations, including dining venues, catering services, special events, retail food operations, purchasing, budgeting, quality assurance, and team development. You will play a key leadership role in enhancing the resident experience while ensuring exceptional service, regulatory compliance, and financial stewardship.

Requirements

Bachelor's degree in Food & Nutrition, Food Service Administration, Culinary Management, Hospitality Management, or related field; or equivalent experience.
Minimum of 4 years of progressive leadership experience in food service management.
Experience overseeing multiple food service operations, restaurants, catering programs, or hospitality venues.
Current ServSafe Certification.
Strong written and verbal communication skills.
Knowledge of budgeting, cost control, food purchasing, inventory management, and menu planning.
Ability to effectively lead, mentor, train, and develop high-performing teams.
Knowledge of food safety, sanitation, infection control, and dietary regulations.
Ability to collaborate effectively with leadership teams, clinical staff, and registered dietitians.

Nice To Haves

Senior living, healthcare, hospitality, institutional dining, or large-scale food service experience.
Experience managing catering and special event operations.
Proven success in transforming teams and elevating dining experiences.

Responsibilities

Provide strategic and operational leadership for all culinary and dining services.
Ensure the highest standards of food quality, presentation, customer service, and resident satisfaction.
Manage budgets, labor costs, purchasing, inventory, and cost-control initiatives.
Oversee catering services, special events, retail food venues, and dining operations.
Develop menus and food quality standards that align with nutritional requirements and resident preferences.
Maintain compliance with federal, state, and local regulations.
Lead departmental quality assurance programs and continuous improvement initiatives.
Recruit, develop, coach, and mentor culinary team members.
Collaborate with interdisciplinary leadership teams to support organizational goals and resident-centered care.