Culinary Director / Executive Chef

Home Health Care, Inc.; Eagle Lake (MN); On-site; USD 80,000 - 100,000; Full time

Job summary

Sunflower Communities – Elmore Assisted Living in Elmore, MN seeks an Executive Chef / Culinary Operations Director to own the dining program and lead a dedicated culinary team. The role emphasizes hospitality, menu innovation, and resident-focused dining on a mostly weekday schedule.

You will manage purchasing, budgeting, and food costs while maintaining high standards of safety and quality in a senior living setting.

Qualifications

• Experience as Executive Chef or senior kitchen leader in high-volume dining.
• Proven ability to develop menus and maintain food quality.
• Strong track record coaching and managing kitchen staff.
• Experience balancing hands-on cooking with leadership responsibilities.

Responsibilities

• Develop flavorful, nutritious menus and introduce seasonal specials.
• Lead and mentor cooks and dietary team members.
• Oversee staff scheduling, training, and daily kitchen operations.
• Manage food purchasing, inventory, vendors, and budgets.
• Maintain sanitation, food safety, and regulatory compliance.

Skills

Leadership

Menu development

Food quality

Employee management

Scheduling

Training

Cost control

Job description

Job Title: Executive Chef / Culinary Operations Director
Company: Sunflower Communities – Elmore Assisted Living
Location: Elmore, MN
Schedule: Full-Time | Monday–Friday + Weekend Rotation
Compensation: $80,000–$100,000 Annually

You've spent years mastering your craft, managing demanding kitchens, leading teams, and delivering exceptional dining experiences. But what if your next culinary leadership opportunity offered a $80,000–$100,000 salary, a primarily weekday schedule, and the chance to build something you're genuinely proud of?

At Sunflower Communities – Elmore Assisted Living, we're looking for an experienced Executive Chef / Culinary Operations Director who wants more than another restaurant management job.

We're offering an opportunity to take ownership of an entire dining program, lead a dedicated culinary team, and create an experience where great food and genuine hospitality make a difference every day.

The best part? You don't need senior living experience to succeed here. If you've managed a successful restaurant kitchen, hotel dining operation, or high-volume food service program, your experience could translate beautifully into this role.

A Different Kind of Culinary Leadership Opportunity:

Imagine a position where:

• You’re home more evenings: A primarily Monday–Friday schedule with rotating weekend responsibilities, rather than the constant late nights of restaurant management.
  

• You have real ownership: Your ideas, menus, leadership style, and operational decisions help shape the dining experience.
  

• You lead a team, not just a shift: Build a kitchen culture centered on accountability, teamwork, consistency, and pride.
  

• You know your guests: Develop meaningful connections with residents and learn what makes their dining experiences special.
  

• Your work has a purpose: Every meal contributes to someone's comfort, happiness, and quality of life.
  

This is a chance to use everything you've learned throughout your culinary career in an environment that values both exceptional food and exceptional people.

Your Mission: Build a Dining Program Residents Love:

We're looking for someone who can combine the creativity of a chef, the business mindset of an operator, and the leadership skills of a great manager.

Bring Your Culinary Vision to Life:

• Develop flavorful, nutritious, and visually appealing menus that make mealtime something residents look forward to.
  

• Introduce creative specials, seasonal dishes, and memorable dining experiences.
  

• Maintain high standards for food preparation, presentation, consistency, and service.
  

• Adapt menus to accommodate allergies, therapeutic diets, and modified-texture requirements.
  

• Listen to resident feedback and continuously improve the dining experience.
  

Lead the People Who Make It Happen:

• Oversee, mentor, and develop cooks and dietary team members.
  

• Manage staffing, scheduling, training, and daily kitchen responsibilities.
  

• Establish clear performance expectations and hold team members accountable.
  

• Create a positive, professional kitchen environment where people enjoy coming to work.
  

• Lead by example and jump into food preparation or service whenever needed.
  

Own the Business Side of the Kitchen:

• Manage food purchasing, inventory, vendor relationships, and kitchen budgets.
  

• Monitor food costs, control waste, and identify opportunities to improve efficiency.
  

• Maintain excellent sanitation, food safety, and regulatory compliance standards.
  

• Coordinate with community leadership and nursing staff to ensure resident dietary needs are met.
  

• Develop reliable kitchen systems that deliver consistent results.
  

Who We're Looking For:

You're an experienced culinary professional who knows how to run a kitchen, develop employees, and deliver a dining experience people appreciate.

You may be a great fit if you have:

• Experience as an Executive Chef, Sous Chef, Kitchen Manager, Culinary Director, Restaurant General Manager with kitchen oversight, or Food Service Director.
  

• A strong background in cooking, menu development, and food quality.
  

• Proven experience managing employees, including scheduling, training, coaching, and performance accountability.
  

• Knowledge of food costs, inventory management, ordering, and kitchen operations.
  

• Strong organizational skills and the ability to balance hands‑on cooking with leadership responsibilities.
  

• A passion for hospitality and creating positive experiences through food.
  

• Familiarity with food safety and sanitation standards.
  

Experience in senior living, assisted living, healthcare dining, or therapeutic diets is a plus, but not required.

We're especially interested in meeting restaurant and hospitality leaders who are ready to take the next step in their careers.

Why This Opportunity Deserves Your Attention:

$80,000–$100,000 Annual Compensation: A competitive salary designed to attract experienced culinary leaders who can take ownership and deliver results.

A More Predictable Schedule: Primarily Monday–Friday, with a rotating weekend schedule. Spend less time navigating the traditional restaurant grind and more time enjoying life outside of work.

The Opportunity to Build Something: You'll have the chance to improve menus, develop employees, elevate standards, and put your own stamp on the dining program.

A Leadership Role With Meaning: Your guests aren't strangers passing through a dining room. They're residents who appreciate familiar faces, thoughtful service, and meals made with care.

A Family-Owned Minnesota Organization: Join Sunflower Communities, where relationships, teamwork, and a commitment to quality are at the center of what we do.

Your Next Chapter Could Be Your Most Rewarding One:

You've already proven you can handle the pressure of a busy kitchen. You've led teams, solved problems, managed costs, and delivered great food.

Now it's time to put those skills to work somewhere that offers competitive compensation, meaningful leadership, and a better balance between your career and personal life.

If you're ready to bring your culinary experience into a new environment and lead a dining program that truly matters, we'd love to meet you.