Director of Hospitality/Executive Chef

Community First Solutions•Hamilton, OH

About The Position

We are seeking a Director of Hospitality / Executive Chef to lead and elevate the dining experience across our Health Services communities in Hamilton, Dayton, and Mason. In this role, you’ll serve as both a culinary leader and hospitality champion—overseeing food service operations, menu innovation, and service excellence that sets Community First Solutions apart. As a key leader within our organization, you will collaborate closely with clinical nutrition, operations, and leadership teams to deliver “best-in-class” dining experiences for our residents, patients, and guests. You’ll drive consistency, quality, and efficiency across all campuses while building a culture rooted in hospitality, innovation, and exceptional service. This is a high-impact leadership role where culinary expertise, operational strategy, and a passion for people come together to enhance both satisfaction and outcomes.

Requirements

High School Degree or equivalent.
Active Driver’s License and the ability to maintain active auto insurance is required.
At least four years of basic management experience/four years of functional experience. Management and functional experience can be concurrent.
Experience training and leading a culinary staff and experience with menu development, cost containment, food and labor costs.
Possess strong interpersonal skills to effectively communicate with staff, coworkers, members, residents, and general public.
Knowledge of minimal waste menu development and ordering.
Proficiency in Email, Microsoft Office including Word, Excel and Outlook.
Excellent problem-solving ability.
Excellent verbal and written communication skills.
Possess self-motivational skills and hands-on management approach.
Possess impeccable service standards and attention to detail.
Possess strong skills in organization and efficiency.
Possess Math ability (add, subtract, multiply, and divide) to project budgets and assess labor needs.

Nice To Haves

Technical, Trade or Vocational School Degree; Associate or Bachelor’s in Culinary Arts is preferred.
Certified Executive Chef or Certified Chef De Cuisine (ACF Designation), HACCP Certified Trainer.
Certified Dietary Manager (CDM) preferred.
ServSafe certification preferred.
Ohio Level 2 Management Certification is preferred, but will need to be obtained during the first year of employment.
Experience working with clinical dietician, preferred.

Responsibilities

Ensures daily operations are maintained as scheduled. Maintains all records, processes and documentation as required.
Create company-wide master menus and develop standard recipes and techniques for food preparation and presentation to assure consistently high quality and to minimize food costs.
Owns and fosters effective communication at all levels of the organization.
Must have leadership skills to set goals and provide regular performance feedback utilizing all resources available to include work-with observations and established performance management process and tools.
Continuous development of team & focus on a culture of innovation and commitment to our residents and team.
Operates the department in accordance with the approved budget, while providing the maximum value for the dollars spent. Includes working closely with the accounting department.
Work in concert with Sr. Director of Culinary to lead all initiatives and support production operations, menu planning, and dining room operations.
Develop all menus, with input from clinical nutrition team, across all nursing communities and residents to optimize quality and expense control.
Fosters strong inter-departmental relations and integrate the Culinary Department with all other departments of Community First Solutions including home delivered meals staff, transportation staff, nursing and health services staff, maintenance, human resources, accounting, etc.
Stays abreast of changes in sanitation and kitchen regulatory requirements, communicates, and oversees these in all facilities.
Recommends facility needs to Sr. Director of Culinary for consideration in future budgets.
Maintains facilities in a constant state of compliance for annual and unscheduled surveys by regulating agencies.
Incorporate current evidence-based research into practice.
Foster a culture of hospitality and service excellence that aligns with the organization’s mission and values - exceeding expectations of those we serve.
Integration of Resident Lifestyle & Sales Dept. with Culinary standardization (across all campuses)
Assist in developing and oversee budgets, financial forecasts, and cost-containment strategies to ensure fiscal responsibility and sustainability.
Establish controls to minimize waste both in kitchen and front of the house.
Monitor key performance indicators (KPIs), labor and financial metrics to drive decision-making and operational efficiencies.
Identify revenue growth opportunities, including service line expansion and partnerships.
Live our Always Behaviors each and every day and ensure your team embraces and they are alive and present on each campus.
Implement initiatives to enhance employee retention, satisfaction, and workplace culture.
Responsible for managing or directing multiple service direct reports, and must have experience managing schedules for optimal service performance.
Works closely with Human Resources, to recruit, hire, train, coach and counsel management staff and front-line personnel to provide ongoing support and development.
Drives employee culture, engagement, and safety, and all key initiatives relating to these core values to provide a positive collaborative environment.
Maintain knowledge and train staff of all menu items, preparation methods, cook times, ingredients, portion sizes, garnishes, presentations and costs.
Operates the department in accordance with Human Resource policies and procedures including working closely with HR Business Partners for performance and other staff issues. Including holding staff to consistent high standards.
Train/cross train employees and determine additional training needs.
Extensively train and strictly enforce uniform guidelines and hygiene and grooming standards.
Promotes the professional growth and development of the entire team including participation in engagement and cultural initiatives.
Primary hospitality responsibility for the service and cooking staff. This includes teaching proper resident hospitality and customer service, and developing lead staff to manage operations in the absence of the Site Manager.
Ensure all campuses comply with federal, state, and local regulations related to healthcare, senior living, and operational safety.
Directs and conducts safety, sanitation, and maintenance programs
Ensures that the food offered to the clients, residents, patients, etc. is of superior quality. Understanding of food preferences and unique needs of older adults and skilled nursing patients.
Maintains excellent relationships with clients, residents, and patients, as well as other departments within the healthcare facilities.
Stays abreast of local communities’ trends in employment, and competition. Communicates observations/recommendations to Sr. Director of Culinary.
Participate in community outreach, marketing, and recruiting events.
All other duties as assigned and/or appropriate to the position.

Benefits

Mission Driven Culture – At Community First, people come first — always. Your work directly enhances the daily lives and experiences of those we serve.
Purpose with Impact – You’ll shape dining experiences that bring comfort, dignity, and joy to our residents while supporting clinical outcomes and satisfaction.
Collaboration & Support – Partner with leaders across culinary, clinical, and operational teams to create a seamless, high-quality hospitality experience.
Career Growth Opportunities – We invest in our leaders through mentorship, development, and opportunities to expand your influence across a growing organization.
On-site fitness centers, employee recognition programs, and a culture that values innovation, excellence, and continuous improvement.

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