Director of Culinary

Community First Solutions•Hamilton, OH

21h•Onsite

About The Position

We are seeking a Director of Culinary Services to oversee culinary operations at Westover and Jamestowne in Hamilton. As the Director of Culinary Services, you’ll inspire and guide a hospitality-driven team to deliver delicious, nutritious meals while creating a warm, welcoming atmosphere for every guest. From menu planning and team leadership to budget oversight and compliance, you’ll be at the helm of a dining experience that exceeds expectations. If you have the heart of a servant leader and the mind of a seasoned professional, this is your opportunity to make a meaningful difference.

Requirements

8+ years of progressive experience in the food service industry, including at least 3 years in a leadership or supervisory role.
ServSafe certified and have a solid understanding of food safety, sanitation, and regulatory compliance.
Passionate about creating pleasing, nutritious menus and value resident input through regular chef-resident meetings.
Experienced leader who can hire, train, mentor, and inspire a diverse team while fostering a culture of excellence, accountability, and collaboration.
Proven skills in budget management, cost control, and financial reporting, ensuring that culinary operations are both high quality and fiscally responsible.
Hands-on leader who’s willing to work various shifts, including cooking and serving alongside your team to ensure quality and consistency.
Organized, detail-oriented, and skilled at developing schedules, managing inventory, and driving operational improvements.
Communicator and collaborator, building strong relationships with residents, families, team members, and leadership.
Minimum of eight year of progressive experience in the food service industry with at least three of those years in a responsible supervisory role of preparing food and service customers
Experience to include management of food inventories and budget
Experience in senior living or healthcare
Good understanding of Excel and online food service ordering platforms
A strong communicator and proven manager who can work with a wide range and number of team members
Extensive knowledge of 24/7 food service preparations and federal, state and local regulations regarding safety of food preparation and handling

Nice To Haves

College degree in food service or hospitality management is preferred
ServSafe certification. Obtain or hold any county and/or state required food handling/sanitation licenses or certifications

Responsibilities

Manage Culinary program staff, plan and order for weekly menus and specials
Adhere to proper food safety and sanitation measures and ensure high levels of quality service in every part of the department
Interview and hire for new culinary staff positions
Ensure that supervisors and hourly team members maintain a safe and sanitary environment
Provide a nurturing and pleasuring dining experience
Onboard and train all team members in the culinary team, ensuring that any state and company-mandated training is completed in a timely manner and documented properly
Develop and maintain schedules for both front of house and back of house team members, working with leads to ensure schedules meet budgets and provide the level of food quality and service outlined for our residents
Develops/maintains a pleasing and nutritious menu
Conduct monthly Chef meetings with community residents to plan for specials and additional menu modifications, ensuring that community preferences are incorporated into menus and events
Understand all aspects of the Culinary operating and staffing budgets and ensure that financial goals are met
Complete variance reporting and meets with Executive Director to update them on departmental spend and events
Assists the Executive Director in planning and forecasting budgets for following years.
Comply with all local, state and/or federal licensing requirements, rules, regulations, OSHA and company requirements
Works to improve operations, reduce costs and develops new programming ideas.
Work a variety of shifts on an as-needed basis. Must be willing and able to cook and serve shifts to ensure staffing needs are met. Routinely work different shifts for quality control, including breakfast, lunch and dinner.
Abides by the company Always Behaviors each and every day as we serve our clients, colleagues, and community.
All other duties as assigned and/or appropriate to the position.