Director of Culinary Services

CIEL OLNEY LLC•Olney, MD

About The Position

The Director of Culinary leads the culinary team and oversees culinary operations, including menu development, kitchen management, and food quality. The role helps shape culinary standards and deliver an exceptional dining experience for residents and family members. The Director manages staffing, training, scheduling, menu planning, budgets, inventory, and compliance, and works with other community leaders to enhance services. The position reports to the Executive Director.

Requirements

At least eight years of progressive experience in the food service industry, including at least three years in a responsible supervisory role involving food preparation and customer service.
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 demonstrated ability to manage a wide range and number of team members.
Extensive knowledge of 24/7 food service preparation and federal, state, and local food preparation and handling safety regulations.
Ability to work a variety of shifts and cook and serve as needed.
Ability to continuously walk and stand; sit infrequently; perform work inside and outside; and frequently climb stairs, bend, squat, and reach.
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 twist or rotate occasionally while manipulating weights of 25 pounds or more.
Ability to read clearly with or without corrective lenses, hear safety-related sounds 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, 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 and motivate culinary team members and provide performance improvement plans 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 food quality and service standards.
Work with line cooks to develop and maintain pleasing and 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 budget expectations are met.
Coordinate with dieticians, nursing staff, and care managers to address residents’ dietary needs and ensure appropriate meal selection, preparation, and delivery.
Manage culinary operating and staffing budgets and ensure financial goals are met.
Meet weekly with the Executive Director to provide updates on departmental spending and events.
Assist the Executive Director with annual staffing and non-labor expenditure planning and create a five-year capital expense forecast for kitchen equipment needs.
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, rules, regulations, OSHA requirements, and company requirements.
Work a variety of shifts as needed, including cooking and serving shifts, and routinely work breakfast, lunch, and dinner shifts for quality control.
Consult with the Enrichment Director, Sales Director, and Executive Director on ways Culinary can elevate services in their areas.