Culinary Director

Savant Senior Living; Culver City (CA); Hybrid; USD 70,000 - 90,000; Full time

Job summary

Savant Senior Living in Culver City, CA, seeks a Culinary Director to lead daily food and beverage operations, menu creation, staff scheduling, hiring, and budgeting. You will drive high-quality meals that meet residents' dietary needs and maintain rigorous health and safety standards.

The role emphasizes leadership, collaboration with dietitians, cost control, and a seamless dining experience across front and back-of-house operations for a senior living community.

Qualifications

• Proven culinary leadership with strong budget oversight and menu planning.
• Experience ensuring compliance with health codes and safety standards.
• Background in collaborating with dietitians to meet dietary needs of residents.
• Must have or obtain Serv Safe Certification within 30 days of hire.
• Hands-on experience in food preparation and progressive management in senior living.

Responsibilities

• Design and regularly update menus to cater to residents' dietary needs.
• Collaborate with registered dietitians to meet health requirements.
• Manage kitchen inventory, ordering, receiving, and storage of supplies.
• Develop and manage department budget; monitor expenditures for cost control.
• Recruit, interview, hire, and evaluate culinary staff; supervise front/back of house.

Skills

Leadership

Budgeting

Food safety

Health codes

Communication

Education

Culinary institute diploma

Hospitality school training

High School Diploma or GED

Serv Safe Certification

First Aid/ CPR Certification

Job description

The Culinary Director is responsible for the day-to-day operations of the facility which include managing the entire food and beverage operations, establishing a menu, creating employee schedules, hiring cooks and other staff, and managing the dietary budget. This role requires numerous years of experience in the service industry, typically including time as an executive chef. Other qualifications may include post-secondary education at a culinary institute or a hospitality school. Essential skills for the job include leadership, budgeting and financial experience, and a strong knowledge of health codes and food safety. The Culinary Director will report to the Executive Director of the facility.

ESSENTIAL DUTIES AND RESPONSIBILITIES

In addition to all components of the above position summary the following “Essential Duties and Responsibilities” are essential to successful performance in this position.

• Design and regularly update menus that cater to the diverse dietary needs and preferences of residents, including special diets or cultural preferences.
• Collaborate with registered dieticians to ensure all meals are naturally balanced and meet the specific health requirements of residents.
• Manage kitchen inventory, including ordering, receiving, and storing supplies.
  Develop and manage the culinary department budget, monitor expenditures, and seek cost-saving opportunities without compromising quality.
• Solicit feedback from residents regarding meal preferences, satisfaction, and dietary concerns.
• Organize special culinary events or themes dinners to enhance residents’ dining experience.
• Work closely with other departments, especially healthcare and activities, to ensure residents dietary needs are met and integrated with other services.
• Communicates with leadership team and participates in ongoing conversations with peers to share best practices, mitigate risks, champion diversity, and build community.
• Maintains compliance with USDA regulations and guidance for all applicable meals and retail programs, along with completing all required reporting on time.
• Owns the financial results for the account(s), and works to ensure accuracy for reporting, forecasting, and budgeting processes.
• Maintain all departmental documentation according to state and federal regulations.
• Direct and manage all food and beverage staff including front and back of house operations.
• Fosters a culture of transparency, understanding, education, safety, and accountability.
• Has a full understanding of all roles within the operation; conducts performance evaluations, along with succession planning for the account(s).
• Ensures consistent and fair administration of all policies and procedures.
• Maintain inventory control of food, alcohol, supplies, and equipment.
• Recruit, interview, hire, and evaluate staff.
• Revise duties for Food & Beverage staff as needed.
• Provide a safe and comfortable work environment.
• Maintain a professional appearance.
• Continually explores means of revenue enhancement and expense reduction.
• Assist kitchen staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed.
• Perform other related duties as assigned.

SUPERVISORY RESPONSIBILITIES

• Responsibly manages and supervises all Culinary Services staff including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy.

EDUCATION/EXPERIENCE/CREDENTIALS

• At least 18 years of age.
• Required Health Screening, TB Clearance, and Criminal Record Clearance.
• Any special licenses, certifications, and certificates (First Aid/ CPR Certified)
• Special skills needed to meet client needs [California Code of Regulations Sections: 85065(f)/87411(g)]
• High School Diploma or General Education Degree (GED)
• Valid Managers Serv Safe Certification or obtain within the thirty (30) days of hire.
• Positive team player attitude and love working with people!
• 3+ years of hands-on experience in food preparation.
• 5+ years of progressive management experience.
• 2 - 5 years of both front and back of the house experience.
• Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), or Senior Living experience is a plus!

KNOWLEDGE, SKILLS, AND ABILITIES

To perform this position successfully, you must be able to perform each essential duty and responsibility satisfactorily. Reasonable accommodation may be made to enable individuals with disabilities to perform their essential duties and responsibilities. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• A successful candidate in this role will have proven culinary experience, demonstrate clear organization, and communication skills.
• Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook.
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiar with industry’s best practices.
• Knowledge of local health department, OSHA, and other regulatory agencies.
• A team player with good communication skills.
• Patient with an ability to stay positive under pressure.
• Ability to stand for long periods of time.
• The ability to read fine print on labels including ingredients and expiration dates.
• Must be able to follow both oral and written directions.
• Patience and compassion to serve in a client facing role.
• A culinary school diploma is preferred, but not necessary.

PHYSICAL REQUIREMENTS

• Prolonged periods of standing and walking.
• Must be able to lift, balance, and carry trays of food weighing up to 25 pounds.

Pay scale : $70,000 to $90,000/year DOE

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.