Culinary Director

Pruitthealth Corporation; Norcross (GA); On-site; USD 120,000 - 180,000; Full time

Job summary

PruittHealth Corporation is seeking a Culinary Director to lead the vision, operations, menu development, and safety compliance across corporate café-style dining, corporate catering, and skilled nursing resident dining. You will manage high-volume foodservice with healthcare requirements and drive cost control, resident satisfaction, and team engagement.

Responsibilities include developing seasonal menus, overseeing multiple stations, ensuring HACCP/ServSafe compliance, budgeting, and

Qualifications

• Culinary degree or equivalent preferred.
• 5+ years of progressive culinary leadership in corporate dining or healthcare.
• Experience managing multiple stations (pizza oven, grill, deli, grab-and-go) and catering.
• ServSafe Manager certification required (or obtainable within 30 days).
• Strong leadership, communication, and interpersonal skills.

Responsibilities

• Develop and execute innovative, seasonal menus accommodating dietary restrictions and healthcare requirements.
• Oversee daily operations of multiple stations and catering production to ensure quality and speed.
• Manage corporate catering programs, including event planning and on-site/off-site execution.
• Ensure full compliance with HACCP, ServSafe, and healthcare dietary standards; maintain documentation.
• Lead menu planning and costing to meet budgeted targets while maintaining quality.
• Recruit, train, supervise, and develop kitchen staff; foster a high-performance culture.
• Monitor inventory, procurement, vendor relations, and waste reduction.
• Collaborate with facility leadership, dietitians, front-of-house teams, and clients for continuous improvement.
• Analyze performance metrics and implement strategies to enhance results.
• Handle budgeting, forecasting, and financial reporting for the culinary department.

Skills

Culinary leadership

Menu planning

Staff development

Food safety

Cost control

Leadership

Education

Culinary degree

Tools

Menu planning software

Inventory systems

Microsoft Office

Job description

Job Description - Culinary Director (2612618)

Culinary Director - 2612618

Description

Job Summary

The Culinary Director is responsible for leading the overall culinary vision, operations, menu development, food safety, cost control, and team management across multiple service lines: corporate café-style dining (featuring a brick-fired pizza oven, grill station, stir-fry noodle station, deli counter, and grab-and-go offerings), corporate catering (events, meetings, and executive functions), and resident dining/nourishment services for the attached skilled nursing facility (including modified diets, purees, and regulatory compliance with healthcare standards such as those from CMS, Joint Commission, state health departments, and therapeutic nutrition guidelines).

This position balances high-volume corporate hospitality with sensitive healthcare dining needs, ensuring innovation, consistency, resident satisfaction, employee engagement, and financial performance.

Key Responsibilities

• Develop and execute innovative, seasonal menus that highlight fresh, high-quality ingredients while accommodating diverse preferences, dietary restrictions, allergies, and healthcare requirements (e.g., renal, diabetic, texture-modified diets).
• Oversee daily operations of the pizza oven, grill, stir-fry noodle station, deli, grab-and-go, and catering production to ensure exceptional quality, presentation, speed of service, and consistency.
• Manage corporate catering programs, including menu customization, event planning support, client coordination, and on-site/off-site execution for meetings, conferences, and special functions.
• Ensure full compliance with all food safety regulations (HACCP, ServSafe, local health codes), healthcare dietary standards, infection control protocols, and documentation for the skilled nursing facility.
• Lead menu planning and costing for all outlets, controlling food and labor costs to meet budgeted targets while maintaining quality and portion standards.
• Recruit, train, supervise, and develop kitchen staff; foster a positive, high-performance culture with emphasis on teamwork, safety, and professional growth.
• Monitor inventory, procurement, vendor relationships, and waste reduction to optimize profitability.
• Collaborate with facility leadership, dietitians (especially for the nursing facility), front-of-house teams, and corporate clients to gather feedback and drive continuous improvement.
• Analyze performance metrics (food cost %, labor %, customer/resident satisfaction scores, participation rates) and implement strategies to enhance results.
• Handle budgeting, forecasting, and financial reporting for the culinary department.

Qualifications and Requirements

• Culinary degree or equivalent professional training (e.g., from a reputable culinary institute) strongly preferred.
• 5+ years of progressive culinary leadership experience, ideally in corporate dining, healthcare/senior living, high-volume operations, or multi-concept environments.
• Proven track record managing diverse stations (e.g., pizza/wood-fired ovens, grills, Asian-inspired stir-fry, deli/sandwich production, grab-and-go).
• Experience with corporate catering and/or healthcare/resident dining (knowledge of modified diets, therapeutic nutrition, and regulatory compliance is a plus).
• Strong knowledge of food safety, sanitation, Joint Commission guidelines and HACCP principles; ServSafe Manager certification required (or ability to obtain within 30 days).
• Excellent leadership, communication, and interpersonal skills with the ability to motivate teams in fast-paced and regulated settings.
• Proficiency in menu development software, inventory systems, and Microsoft Office (or similar tools).
• Ability to work flexible hours, including early mornings, evenings, weekends, and events as needed.

Qualifications

Preferred Skills

• Experience in multi-site or hybrid corporate/healthcare foodservice.
• Creative menu innovation with a focus on wellness, sustainability, and global flavors.
• Budget management and P&L responsibility experience.
• Ability to obtain CDM (certified dietary manager) within 12 months of hire.

This role offers the opportunity to shape a vibrant, multifaceted dining program that supports employee wellness in a corporate environment and enhances quality of life for skilled nursing residents.

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Our family, your family, one family. Committed to loving, giving, and caring. United in making a difference.

As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status.

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