Culinary Coordinator: Flexible Hours & Career Growth

Hireology; Bartlett (IL); On-site; USD 52,000 - 68,000; Full time

Benefits offered by this job

Competitive salary

Bonus opportunities

Health insurance

Dental insurance

Vision insurance

Disability insurance

Life insurance

401(k) with match

Paid time off

Flexible hours

Employee assistance program

On-demand pay

Job summary

Jaybird Senior Living is seeking a Culinary Coordinator to lead a kitchen team, plan menus, manage staff, and ensure safety and quality for residents. You will oversee the Culinary Department, from menu planning to training and administration, with a focus on delivering excellent dining experiences.

The role includes supervising cooks, maintaining inventory, and staying within budget while complying with regulations and company policies.

Qualifications

• High school diploma or GED is required.
• Approved Food Service Certificate per state requirements (if applicable).
• Knowledge of culinary service management.

Responsibilities

• Develop schedules and supervise staff; participate in hiring, training, and discipline.
• Conduct in-service trainings and performance reviews.
• Plan menus to minimize waste and maintain quality presentation.
• Cook up to 4 days per week and update the Anytime menu.
• Manage inventory and annual inventories.
• Order food and supplies within budget; perform cost analysis.
• Ensure sanitation, safety, HIPAA compliance.
• Enforce dress code, PPE, and food safety standards.
• Assist with emergency response and resident calls.
• Fill in for staff as needed and support safety/community teams.
• Report unsafe conditions and follow policies.

Skills

Communication skills

Large group cooking

Supervisory skills

Teamwork

Staff management

Culinary experience

Education

High school diploma

Food Service Certificate

Job description

Jaybird Senior Living is seeking a Culinary Coordinator to lead a kitchen team, plan menus, manage staff, and ensure safety and quality for residents. You will oversee the Culinary Department, from menu planning to training and administration, with a focus on delivering excellent dining experiences.

The role includes supervising cooks, maintaining inventory, and staying within budget while complying with regulations and company policies.