Director of Culinary Services

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Overview

The Director of Culinary Services is a full-time salaried position that exists to plan, organize and implement the overall operations of the Dietary Dept. within our retirement community. Success in this role is achieved by enhancing the lives and nurturing the growth and health of older persons. This is accomplished through providing high-quality food services in a timely manner and by communicating and cooperating with others to achieve these goals. 

At Otterbein, you are not an “employee.” You are a partner in caring because we are all partners working together for a goal. We believe in person-centered care that honors the residents and the choices they make. That are dedicated to providing the highest level of compassionate, quality care at our Communities or our small house neighborhoods. Join our team of Partners who are talented, kind, wise, funny, spirited, generous, endearing, and so much more.

Responsibilities

• Plan, organize, implement, and oversee culinary services for all applicable levels of living within the community.
• Ensure meals are nutritious, appetizing, properly prepared, appropriately portioned, and attractively presented.
• Support restaurant-style dining, hospitality, resident choice, and consistent service across dining venues and service areas.
• Coordinate daily food production, meal service, catered events, and special dining needs in partnership with community leaders and culinary partners.
• Monitor food quality, temperature, presentation, timeliness, and resident satisfaction, addressing concerns promptly and professionally.
• Development and execution of the menu and dining experience.
• Food and Safety Compliance.
• Staffing and leadership within the Culinary area.
• Manage budget and purchasing within Culinary area.

Qualifications

• Education: Bachelor’s Degree in Dietetics Food and Nutrition is preferred
• Minimum of three years of management experience in dining, catering, restaurant, culinary, food service, or cooking operations required.
• Healthcare, senior living, long-term care, assisted living, independent living, or multi-level community dining experience preferred.
• Experience with budget control, purchasing, inventory management, and expense monitoring required.
• Knowledge of healthcare food service regulations, sanitation standards, food safety practices, and survey readiness expectations required.