Regional Director of Culinary Experience

Sonida Senior Living•Addison, TX

About The Position

The Regional Director of Culinary Experience provides leadership, direction, and support for dining programs across multiple assisted and independent living communities in an assigned region. The role ensures exceptional resident dining experiences, regulatory compliance, operational efficiency, and alignment with the company’s mission, vision, and service standards. The director partners with Executive Directors, Directors of Culinary, and culinary teams to elevate food quality, nutrition, hospitality, and resident satisfaction, and collaborates with the National Director of Culinary Experience and other regional leaders on companywide dining initiatives and continuous improvement. The position must be located in the Dallas/Fort Worth, Texas market and requires national travel up to 80% of the time throughout the assigned region, including travel by motor vehicle and commercial air transportation.

Requirements

Associate or bachelor’s degree in Culinary Arts, Food Science, or Hospitality, or an active CEC (ACF) certification as an alternative.
Minimum 7 years of dining or culinary leadership experience, preferably in senior living or healthcare.
Regional Chef experience required.
Knowledge of dietary guidelines for older adults, therapeutic diets, and food safety regulations.
ServSafe Certification required.
Excellent leadership, communication, and interpersonal skills.
Strong financial acumen and budgeting experience.
Ability to travel as needed, including by commercial airline, for business objectives, meetings, training, and other work-related activities.
Must be located in the Dallas/Fort Worth, Texas market.
Passion for delivering exceptional resident experiences and taking care of residents.
Ability to work on one’s feet in a kitchen and cook with care.

Nice To Haves

CDM (ANFP) certification or equivalent preferred.

Responsibilities

Oversee dining services operations for assigned communities, ensuring quality, consistency, and compliance.
Coach, mentor, and manage the performance of community-level dining leaders.
Conduct regular site visits to monitor operations, support teams, and identify improvement opportunities.
Communicate company standards, expectations, and strategic priorities across communities.
Ensure menus and meal service meet resident preferences, dining needs, and regulatory requirements.
Promote hospitality-focused service and a welcoming, enjoyable dining atmosphere.
Monitor resident satisfaction through surveys, feedback, and direct engagement, and implement improvements as needed.
Partner with operations and resident care teams to support wellness and personalized dining experiences.
Ensure communities comply with federal, state, and local health, sanitation, and safety regulations.
Maintain compliance with company policies, licensing requirements, and senior living industry dining standards.
Support communities in preparing for health inspections and audits.
Provide follow-up and coaching after surveys or inspections to sustain compliance.
Manage regional dining budgets, food costs, and labor utilization in alignment with financial goals.
Implement cost-control measures without compromising quality or resident satisfaction.
Partner with procurement on vendor relationships and supply chain efficiency.
Monitor financial performance and identify trends or opportunities to improve profitability.
Lead training initiatives to develop culinary skills, service standards, and food safety knowledge.
Promote career growth opportunities within dining services teams.
Stay current on culinary trends, senior nutrition best practices, and industry innovations.
Identify and mentor high-potential team members to support future leadership development.