Food Service Director - Senior Living

Thomas Cuisine•Seattle, WA

13d•$100,000 - $105,000•Onsite

About The Position

We’re seeking a passionate, hands-on leader to oversee culinary operations at our Continuing Care Retirement Community in Seattle. As Food Service Director , you’ll bring Executive Chef–level expertise and scratch kitchen experience to deliver high-quality, nourishing meals that support residents, staff, and visitors. You’ll lead and develop a dedicated team while overseeing sanitation, catering, inventory, and cost control—elevating the dining experience in a hospital setting through consistency, compassion, and operational excellence.

Requirements

B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four (4) years of directly related experience, preferred
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
Previous P&L accountability or contract-managed service experience is desirable
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
Ability to successfully pass a criminal background check (State and Federal) and a drug screen
Ability to provide documents for work authorization
This job involves regular exposure to moving mechanical parts and a kitchen environment with fumes, airborne particles, and moderate noise. Employees must have the physical stamina to stand for long periods, lift trays, and perform repetitive tasks. Occasional exposure to wet or humid conditions, extreme temperatures, and vibration may occur. Reasonable accommodations are available for individuals with disabilities.

Responsibilities

Ensure exceptional client and customer satisfaction through efficient, cost-effective food service management
Oversee all food service operations, including sanitation, quality improvement, infection control, and catered events
Lead and develop staff through effective training, coaching, and supervisory support
Apply deep knowledge of food and catering trends, emphasizing quality, production, presentation, and cost control
Communicate effectively across all levels—management, clients, customers, and team members
Bring strong Executive Chef experience, with a background in scratch cooking in fine dining or country club settings
Optimize inventory levels, reduce waste, and manage turnover to support budget and operational goals
Other duties as directed.