Culinary Director
Culinary Director
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Job Description
Title: Culinary Director
FLSA Status: Exempt
Shift:
Reports to: Executive Director
Department: Dietary
Employment Status: Full-Time
Supervisory Responsibilities: Yes
Location: Brookridge On-Site
Date Created/Last Evaluated: October 2025
Salary:
Summary: The Culinary Director is responsible for managing all aspects of the food service program available at the community including staffing; inventory/budget control; food handling preparation and storage; and sanitation procedures. Adheres to customer service and hospitality philosophy by engaging in excellent customer service to residents and their families and team members.
Qualification Requirements
High school diploma or equivalent (GED) preferred
Minimum Qualifications
Minimum 7 years of food service experience.
Minimum 2 years of management experience.
ServSafe Certification or equivalent food safety credentials.
Preferred Qualifications
Associates Degree in Culinary Arts
Certificate in culinary arts or a related area from a vocational or technical school preferred
Experience in senior living healthcare hospitality or high-volume dining.
Knowledge Skills and Abilities
Leadership and team development expertise.
Knowledge of standard cooking baking grilling and food preparation techniques.
Understanding of food safety sanitation and kitchen hygiene practices.
Strong time management and ability to work efficiently under pressure.
Ability to follow written and verbal directions accurately and ask for clarification when needed.
Effective teamwork and communication skills.
Critical thinking and problem-solving skills for managing kitchen tasks and workflow.
Ability to learn new recipes techniques and procedures quickly.
Basic mathematical skills for measuring portioning and managing inventory.
Commitment to maintaining quality consistency and presentation standards
Supervisory Responsibilities
Sous Chefs Cooks Prep Cooks Dishwashers Dining Service Leads Dining Room Servers Bistro Attendants
Essential Functions
Oversee daily food production including menu execution scratch cooking and high-quality food preparation and presentation.
Maintain a regular presence in the dining room to engage with residents resolve concerns and ensure satisfaction.
Hire train and develop food service staff providing coaching feedback and performance evaluations to build a strong team.
Establish clear expectations schedules and job assignments holding staff accountable for performance and compliance with policies.
Ensure all staff maintain required certifications and comply with dress code sanitation and safety regulations.
Collaborate with leadership to manage dining budgets monitor expenditures and maintain accurate records.
Order food and supplies from approved vendors maintaining proper inventory levels and minimizing waste.
Create menus and special items within provided guidelines incorporating resident preferences and promoting signature offerings.
Enforce safe food handling sanitation and cleaning protocols to maintain a compliant and safe kitchen environment.
Monitor food quality taste and presentation to consistently exceed resident expectations.
Foster a positive collaborative work environment that maximizes staff morale and productivity across the dining team.
Physical Demands
Always required to use hands and arms to cut stir lift and operate kitchen tools and equipment
Always required to stand walk bend reach and perform repetitive motions while preparing food.
Always required to use visual acuity and manual dexterity to measure portion and assemble food items accurately.
Frequently required to lift and carry up to 60 pounds; occasionally lift heavier items with assistance.
Frequently required to kneel crouch or reach for cleaning or food preparation tasks.
Ability to operate kitchen equipment safely.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Work Environment
Always works indoors in kitchen in close proximity to hot surfaces steam and cooking equipment.
Frequently exposed to heat steam noise and kitchen odors.
Frequently works in a fast-paced environment with time-sensitive meal preparation requirements.
Occasionally exposed to minor cuts burns and bruises.
Must follow safety sanitation and infection control procedures at all times.
May occasionally operate a motor vehicle as part of job responsibilities.
Required Experience:
Director
Employment Type
Full-Time
