Director of Culinary Services

CIEL BOULDER LLC•Boulder, CO

About The Position

The Director of Culinary leads the culinary team and oversees all culinary operations, including menu development, kitchen management, food quality, and dining service for residents and family members. The role shapes culinary standards and works to provide a comfortable, enjoyable, and exceptional dining experience. The Director coordinates staffing, hiring, onboarding, training, scheduling, coaching, menu planning, budget management, food purchasing, inventory, and regulatory compliance. The position collaborates with residents, dieticians, nursing staff, care managers, and other community directors. The Director must work a variety of shifts as needed, including breakfast, lunch, and dinner, and be willing and able to cook and serve to meet staffing needs.

Requirements

At least eight years of progressive experience in the food service industry, including at least three years in a responsible supervisory role preparing food and serving customers.
Experience managing food inventories and budgets.
Obtain or hold any county- or state-required food-handling or sanitation licenses or certificates.
Good understanding of Excel and online food-service ordering platforms.
Strong communication skills and proven management ability, including the ability to work with a wide range and number of team members.
Extensive knowledge of 24/7 food-service preparation and federal, state, and local regulations regarding food preparation and handling safety.
Ability to continuously walk and stand; sit infrequently; and work both indoors and outdoors.
Ability to lift, carry, and push weights across the stated ranges: constantly 0–10 pounds, frequently 11–50 pounds, and occasionally 51–100 pounds.
Ability to climb stairs frequently, with an elevator available as an alternative if provided.
Ability to bend frequently at the waist, knees, hips, and spine, potentially while manipulating weights of 25 pounds or more.
Ability to squat frequently to reach below the knee, potentially lifting 50 pounds or less.
Ability to twist or rotate occasionally at the trunk, hips, knees, and neck while manipulating weights of 25 pounds or more.
Ability to reach frequently, including occasional overhead reaching while manipulating up to 10 pounds and below-waist reaching while manipulating 25 pounds or more.
Ability to read clearly with or without corrective lenses; hear telephones, alarms, bells, and resident-safety signals with or without hearing devices; and taste and smell.
Strong command of English sufficient to read, write, and interpret administrative information.

Nice To Haves

Culinary degree.
Experience in senior living or healthcare.
Current ServSafe Certification.

Responsibilities

Coordinate with the Business Office Director to post open positions and schedule interviews, and make hiring decisions with the Executive Director.
Ensure supervisors and hourly team members maintain a safe and sanitary environment and provide a nurturing, pleasurable dining experience.
Onboard and train Culinary Department team members, ensuring required state and company training is completed and documented.
Coach, motivate, and provide performance improvement plans to culinary team members as needed.
Communicate relevant company, building, and resident information to team members.
Develop and maintain front-of-house and back-of-house schedules, working with leads to meet budgets and required food quality and service levels.
Work with line cooks to develop and maintain pleasing, nutritious menus.
Conduct monthly Food Committee meetings with residents to plan specials and menu modifications and incorporate community preferences into menus and events.
Cost menu options to ensure the expected budget is met.
Understand residents’ dietary needs and coordinate with dieticians, nursing staff, and care managers on meal selection, preparation, and delivery.
Manage the culinary operating and staffing budgets and meet financial goals.
Meet weekly with the Executive Director to provide updates on departmental spending and events.
Assist the Executive Director with planning the next year’s staffing and non-labor expenditures during budget season, and create a five-year capital expense forecast for kitchen equipment.
Approve food orders from selected vendors and maintain appropriate inventory to meet demand while minimizing waste and cost.
Comply with local, state, and federal licensing requirements, regulations, OSHA requirements, and company requirements.
Work a variety of shifts as needed, including cooking and serving shifts and routine quality-control work during breakfast, lunch, and dinner.
Consult with the Enrichment Director, Sales Director, and Executive Director on ways Culinary can elevate services in their areas.