Culinary Director / Executive Chef

Home Health Care; Minnesota; On-site; USD 80,000 - 100,000; Full time

Benefits offered by this job

Mon-Fri schedule

Ownership of dining program

Competitive compensation

Job summary

Sunflower Communities – Elmore Assisted Living is seeking an Executive Chef / Culinary Operations Director to own and elevate the dining program. The role blends culinary creativity with business leadership, offering a Monday–Friday schedule with rotating weekend responsibilities.

You will manage a dedicated kitchen team, shape menus for residents, and collaborate with nursing staff to ensure therapeutic diets and high-quality meals.

Qualifications

• Proven experience managing kitchens in high-volume settings.
• Ability to lead culinary teams and manage budgets.
• Strong knowledge of food safety and sanitation standards.

Responsibilities

• Develop flavorful, nutritious menus and seasonal specials.
• Lead and develop culinary and dietary teams, with scheduling and training.
• Oversee purchasing, inventory management, vendor relations, and budgets.

Skills

Executive kitchen leadership

Menu development

Food safety & quality

Team mentoring & staffing

Job description

Eagle Lake, United States | Posted on 10/13/2026

Job Title: Executive Chef / Culinary Operations Director

Company: Sunflower Communities – Elmore Assisted Living

Compensation: $80,000–$100,000 Annually

Ready to Leave the Restaurant Grind Behind Without Leaving Your Passion for Food?

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.