Culinary Operations Manager

RiverWoods Exeter • Durham, NH

3d • Onsite

About The Position

RiverWoods is currently hiring for a Culinary Operations Manager to join their team. This role directs the kitchen operations for RiverWoods Durham, supporting independent living and supportive living residents, employees, and guests. It is a hands-on role where you will work directly with staff in the kitchen. The manager will need to manage operations within the approved operating budget, ensure efficient, sanitary, and safe food preparation and handling, and create an employment experience that fosters employee learning, professional growth, and development. They will also ensure all local, state, and federal regulatory requirements and guidelines are met. The position is full-time and offers a low-stress kitchen environment with a financially stable company where the work makes a difference in people's lives daily.

Requirements

• High school diploma or GED and formal education in Culinary Arts
• Minimum of Five (5) years as a Sous chef, chef or manager in a continuing care retirement community, hotel, restaurant, hospital or school.
• Proven successful prior work experience is necessary.
• Proficient computer skills - Microsoft Office for word processing and input into Excel worksheets.
• ServSafe Food Protection Manager certification required or obtained within 90 days of hire.

Nice To Haves

• 2-4 year Culinary Arts degree preferred.
• Certified Dietary Manager (CDM) or Certified Culinary Professional credential preferred.

Responsibilities

• Create seasonal menus sourcing from approved partners and following local and sustainable practices whenever practical, i.e., within budget and aligned with the overall RiverWoods culinary program.
• Plan, prep, and execute daily menus across all dining venues (main dining room, bistro/café, health center, and small-house/memory support kitchens), maintaining ACF-format standardized recipes for all food preparation, and plan for compostable by-products.
• Ensure 85–90%+ scratch-cooked production consistent with community culinary standards.
• Partner with the Regional Director of Culinary Operations on seasonal menu development, rotation cycles, daily specials, and resident satisfaction survey feedback.
• Maintain plate presentation, portioning, and quality consistency across multiple simultaneous service points.
• Ensure accurate execution of physician-ordered therapeutic diets and texture-modified diets in line with IDDSI framework standards.
• Coordinate with nursing, dietitian/dietary consultant, and PointClickCare-fed diet orders to eliminate errors between medical records and kitchen production.
• Maintain consistent therapeutic-diet terminology and procedures across all levels of care (independent living, assisted living, memory support).
• Manage Big-9 allergen identification, labeling, and cross-contact prevention across all venues.
• Analyze the flow of food through the organization and maintain full HACCP program compliance for hazard mitigation, including temperature logs, receiving standards, and critical control point monitoring.
• Serve as a primary point of contact for state health department and other regulatory surveys related to food service.
• Ensure proper cleaning and sanitation per Uniform Food Code are routinely completed by team members through the use of department logs and cleaning checklists, across all kitchens, small-house pantries, and storage areas.
• Maintain ServSafe certification (or equivalent) for self and ensure appropriate certification coverage among kitchen leadership.
• Ensure thorough and timely inventories are performed on all perishable and non-perishable goods.
• Own food cost, labor cost, and waste targets for kitchen operations; analyze variance and adjust production accordingly.
• Manage purchasing, receiving, inventory, and vendor relationships in partnership with procurement.
• Support production planning that reduces over-production waste (e.g., par-based and demand-driven prep vs. static batch production).
• Utilize menu/production management systems (e.g., Must Have Menus) and POS data to inform forecasting.
• Schedule culinary operations staff within approved budget two weeks in advance.
• Assure all equipment is in good working order at all times, place work repair orders as needed, and work with the Regional Director to develop a preventive maintenance program.
• Follow departmental process to select, hire, orient, train, coach, recognize, and evaluate all culinary operations team members directly and through subordinate team members.
• Recruit, train, schedule, and develop a kitchen team that blends full-time staff and a per diem workforce.
• Develop job flows for individual positions by identifying critical tasks, communicating procedures, desirable outcomes, and expected times of completion.
• Set clear performance expectations and provide hands-on coaching, especially for high school/college-age per diem staff.
• Build a positive kitchen culture that supports cross-training and internal advancement.
• Partner with the Dining Operations Manager and supervisors to ensure smooth handoffs between kitchen production and dining room service.
• Work with internal and external teams to achieve results.
• Partner with nursing and dietary services on resident-specific dietary needs and care plan changes.
• Support community dining events, special functions, and fundraising events (e.g., galas) with menu design and execution.
• Represent culinary operations in interdisciplinary care conferences as needed.
• Active participation in the Dining Committee.
• Model professionalism as a chef through commitment to integrity, ethical standards, and providing the highest quality products.

Benefits

• Medical and Dental Insurance, within 30 days of starting employment
• 403(b) Retirement plan with a company match
• Earned Time off, start at 15 days
• 6 Paid Holidays, 4 Personal Days
• Wellness Programs
• Get paid daily! We've partnered with DailyPay, so you can work today and get paid tomorrow.
• On-site fitness opportunities
• Employee meal program
• Education assistance

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree