Food Service Director - Senior Living Community

Thomas Cuisine•Houston, TX

10d•Onsite

About The Position

We’re seeking a high‑impact, hands‑on Food Service Director to lead a large, complex senior living community with multiple dining venues, a retail concept, and a robust catering program. This is a visible leadership role for a proven change maker—someone who thrives in fast‑paced environments, drives consistency, holds teams accountable, and elevates both people and performance. The Food Service Director brings Executive Chef‑level expertise and strong operational leadership to deliver an exceptional dining experience while building a culture of excellence, ownership, and continuous improvement. This role requires confidence in client and resident interaction, sound judgment in problem‑solving, and the ability to lead through complexity with clarity and empathy.

Requirements

B.S. or A.A. degree in Food Services Technology/Hospitality Management or Culinary Arts; or four (4) years of Culinary and Operations related experience, required
Five (5) to seven (7) years of direct food service operations management experience with inventory and purchasing knowledge
Exceptional leadership skills with a knack for driving operational excellence
Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Skilled in change management and process improvement
Strong ability to uphold compliance and culinary standards
Proficient computer skills including various computer programs, Microsoft Office programs, e-mail, and the internet
ServSafe® Certification and State Food Handler Card, required
Ability to successfully pass a criminal background check (State and Federal) and a drug screen
Ability to provide documents for work authorization

Nice To Haves

Previous P&L accountability or contract-managed service experience is desirable

Responsibilities

Provide overall leadership for all food service operations, including fine dining, retail service, and high‑volume catering within a large CCRC environment
Drive consistency, standards, and accountability across culinary execution, service, sanitation, and operational practices
Serve as a visible leader within the community, engaging regularly with residents and clients to address concerns, solve problems, and enhance the dining experience
Lead, coach, and develop a diverse team through clear expectations, strong people management, and performance accountability
Oversee food safety, sanitation, quality improvement, and infection control while ensuring compliance with all regulatory requirements
Manage high‑volume catering operations, special events, and retail service with a focus on quality, timing, and presentation
Apply strong business acumen to control food costs, manage inventory, reduce waste, and support financial goals
Collaborate effectively with internal stakeholders and external partners to align service delivery with community expectations
Bring Executive Chef‑level expertise, including scratch cooking experience in fine dining, country club, or comparable high‑volume environments
Adapt quickly to change, proactively identify opportunities for improvement, and lead teams through transitions with confidence
Perform other duties as assigned to support the success of the community