Culinary Coordinator: Senior Living Kitchen Leader

Jaybird Senior Living; Dubuque (IA); Hybrid; USD 42,000 - 62,000; Full time

Benefits offered by this job

Competitive salary and bonus

Health, dental, vision, disability, &

401(k) with match

Paid time off and flexible hours

Employee assistance program and on‑d‑p

Career growth in a fast-growing brand

Job summary

Jaybird Senior Living seeks a Culinary Coordinator to lead a kitchen team and oversee menu planning, food prep, training, and admin duties, ensuring quality and resident satisfaction. You will manage schedules, supervise cooks and assistants, and participate in hiring and discipline to uphold standards.

Responsibilities include menu development, waste reduction, inventory control, budgeting, and compliance with sanitation and safety regulations.

Qualifications

• High school diploma or GED.
• Approved Food Service Certificate per state requirements.
• Knowledge of culinary service management.

Responsibilities

• Develop schedules and supervise cooks and culinary assistants; participate in hiring, training, and discipline of staff.
• Conduct in-service trainings and performance reviews.
• Plan menus to minimize waste and maintain quality presentation.
• Cook up to 4 days per week and develop changes to the Anytime menu.
• Maintain inventory, oversee storages, and perform annual inventories.
• Order food and supplies within budget; perform cost analysis.
• Ensure sanitation, safety procedures, and regulatory compliance (including HIPAA).
• Enforce dress code, PPE usage, and food safety standards.
• Assist with emergency response and cover for staff as needed.
• Report unsafe conditions and follow company policies and community regulations.

Skills

Staff supervision

Menu planning

Training

Budgeting

Education

High school diploma

Food Service Certificate

Culinary Arts degree (preferred)

Job description

Jaybird Senior Living seeks a Culinary Coordinator to lead a kitchen team and oversee menu planning, food prep, training, and admin duties, ensuring quality and resident satisfaction. You will manage schedules, supervise cooks and assistants, and participate in hiring and discipline to uphold standards.

Responsibilities include menu development, waste reduction, inventory control, budgeting, and compliance with sanitation and safety regulations.