Culinary Director: Elevate Senior Living Dining

Triple Crown Senior Living; Mount Juliet (TN); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

Competitive salary

401(k) plan

Growth opportunities

Inclusive work environment

Health, dental, vision benefits

Job summary

Triple Crown Senior Living in Mount Juliet, TN is seeking a Culinary Director to lead the dining services team at Maristone of Providence. You will oversee menu development, staff management, and kitchen operations while ensuring dietary standards and safety compliance.

You will also cover shifts to ensure seamless operations. The role emphasizes menu design, cost control, and staff mentorship, with SERV Safe certification and a culinary degree preferred.

Qualifications

• Culinary degree or equivalent experience preferred; high school diploma required.
• Minimum of 2 years’ experience in food service management.
• Strong knowledge of senior dietary requirements, nutrition, and menu planning.

Responsibilities

• Design and implement resident-focused menus that meet nutritional needs.
• Mentor kitchen staff to ensure high-quality meal prep and service.
• Maintain compliance with food safety and sanitation standards and dietary regulations.
• Oversee inventory, purchasing, and cost control.
• Foster a positive dining experience through collaboration with residents and staff.
• Coordinate special events or themed meals to enhance community life.
• Ensure timely meal service aligned with the daily schedule.
• Provide hands-on kitchen support, covering shifts as needed.

Skills

Leadership

Budget management

Menu planning

Food safety

Microsoft Office

Education

Bachelor-level or culinary degree

High school diploma

Tools

SERV Safe

Job description

Triple Crown Senior Living in Mount Juliet, TN is seeking a Culinary Director to lead the dining services team at Maristone of Providence. You will oversee menu development, staff management, and kitchen operations while ensuring dietary standards and safety compliance.

You will also cover shifts to ensure seamless operations. The role emphasizes menu design, cost control, and staff mentorship, with SERV Safe certification and a culinary degree preferred.