Director of Culinary Services

National Health Foundation•Los Angeles, CA

7h•$80,000 - $90,000•Onsite

About The Position

The Director of Culinary Services provides strategic leadership for National Health Foundation’s culinary program, working in partnership with the Arleta Kitchen Manager and established culinary team. The Director sets culinary standards, guides menu and guest-meal improvements, oversees program budgets and multi-site expansion, and develops revenue-generating opportunities, with revenue programs identified as a 2027 priority. The position reports to the Senior Vice President and is based at NHF’s main kitchen site in Arleta, with regular travel to Pico Union, Glendale, and Ventura. The Director provides program-level oversight and direction, supports and coaches the Arleta Kitchen Manager, coordinates culinary initiatives, and reports program performance to senior leadership. The Kitchen Manager retains responsibility for daily kitchen operations, schedules, meal preparation, and direct supervision of current kitchen staff; the Director oversees the Kitchen Manager and supports daily operations as needed. The role includes developing rotating and diet-adapted menus, planning meal production across multiple sites, managing culinary budgets and vendor strategy, maintaining food-safety compliance, and building catering or contract-meal revenue programs. The Director also works with community business partners and the Kitchen Manager to host and mentor interns and support workforce-development programs.

Requirements

At least 8 years of progressive culinary experience, including at least 4 years managing a kitchen team and budget.
At least 3 years as an executive chef, chef manager, or culinary director.
Associate or bachelor’s degree in culinary arts, hospitality, nutrition, or food service management, or equivalent experience.
SERVSafe Food Protection Manager certification, required at hire or within 30 days.
Valid California driver’s license, auto insurance, and reliable transportation for travel between sites.
Health screening and background check as required for work in a healthcare setting.
Ability to stand and walk for long periods, lift and carry up to 50 pounds, and work in hot, cold, and wet kitchen conditions.
Occasional early, evening, weekend, or holiday hours to support meal service and events.

Nice To Haves

Experience in healthcare, senior living, recuperative care, shelters, schools, or other high-volume institutional food service.
Proven success leading multi-site or central kitchen operations and reducing food costs.
Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) certification.
HACCP certification.
Bilingual in English and Spanish.
Experience launching catering, contract-meal, or social-enterprise programs.
Experience with grant-funded programs and reporting.
Experience serving people experiencing homelessness or medically fragile populations.
Experience training or supervising interns, job trainees, or people with disabilities in a kitchen.

Responsibilities

Provide overall strategic direction for NHF’s culinary program in collaboration with the Arleta Kitchen Manager while supporting the Manager’s responsibility for daily operations and direct supervision of existing kitchen staff.
Meet regularly with the Kitchen Manager to review staffing, performance, menus, production volumes, food costs, safety, guest feedback, and implementation priorities; provide direction and resolve escalated operational issues.
Conduct the Kitchen Manager’s formal performance reviews and ongoing coaching; oversee timely culinary staff evaluations, with the Kitchen Manager conducting direct-report reviews and the Director reviewing and approving them in coordination with People & Culture.
Develop standard recipes, portion guides, and preparation procedures with the Kitchen Manager, who coordinates daily implementation and staff adherence to food-quality, safety, and presentation standards.
Coach and support the Kitchen Manager in staff training, performance expectations, team development, and a positive, accountable kitchen culture; coordinate personnel matters through established NHF processes.
Assess staffing and operational capacity with the Kitchen Manager and recommend adjustments as meal volume and revenue programs grow, leveraging the existing team wherever practical.
Create rotating menus with seasonal, holiday, and cultural themes, and adapt menus for diabetic, low-sodium, renal, soft or texture-modified, allergy, cultural, and religious diets.
Partner with clinical staff on diet orders, gather guest feedback, and use feedback to improve meals.
Plan and pilot meal production for Pico Union and Glendale, initially one to two days per week, and evaluate Ventura service in coordination with the Kitchen Manager and existing staff capacity.
Set food-safe packaging, labeling, holding, and transport procedures between sites.
Partner with the Kitchen Manager to assess kitchen layout, storage, equipment, and workflows and implement improvements without disrupting core meal service.
Develop and launch kitchen-based revenue programs, such as catering for partners and events and contract meals for other agencies, with a 2027 launch priority.
Build business plans, pricing, and revenue targets with Finance and leadership, and track performance against goals.
Identify grant and partnership opportunities that support culinary programs.
Oversee the culinary program budget for food, supplies, labor, and equipment in coordination with Finance and the Kitchen Manager’s day-to-day purchasing and inventory responsibilities.
Lead vendor strategy, purchasing standards, and consolidated pricing opportunities; coordinate routine ordering and inventory practices with the Kitchen Manager.
Track cost per meal and revenue by program and report savings and results to leadership.
Keep kitchens inspection-ready under the California Retail Food Code and county environmental health rules; oversee regular compliance reviews and work with the Kitchen Manager to resolve findings promptly and maintain daily readiness.
Obtain and maintain permits needed for multi-site meal service and catering.
Collaborate with NHF community business partners that support internship and workforce-development programs at NHF sites.
Partner with the Kitchen Manager and existing staff to host, train, and mentor interns, assigning appropriate day-to-day supervision and structured learning goals.
Support the Kitchen Manager in maintaining an inclusive kitchen culture, consistent routines, and appropriate safety training for interns and staff.
Meet first-year success measures: develop and implement a new menu rotation within 90 days; launch a sister-site meal pilot within four to six months; present a revenue-program business plan within four to six months for a 2027 launch; report cost per meal and revenue monthly; avoid major health-inspection findings while documenting corrective actions; and improve guest meal satisfaction quarter over quarter.