Culinary Director - Menu, Cost Control & Relocation

Morrison Living; Little Rock (AR); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Relocation assistance

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off

Paid Parental Leave

Holiday Time Off

Personal Leave

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

Morrison Living is seeking a Chef Manager/Director in Little Rock, AR. Lead culinary operations, oversee training initiatives, and drive food programs for client accounts.

You will manage menu development, cost controls, purchasing, and local-sourcing practices while ensuring safety and quality standards across all programs. Strong leadership and communication are essential for success.

Qualifications

• Culinary degree or equivalent four-year culinary development experience.
• 5 years of relevant culinary experience; at least one year of culinary management experience.
• ServSafe Certification.
• Working knowledge of basic kitchen operations and food safety standards.
• Excellent verbal and written communication skills.
• Knowledge of P&L accountability and contract-managed service experience desirable.

Responsibilities

• Maintains high standards for all implemented Food Programs, workplace safety and food safety.
• Demonstrates proficiency in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food production.
• Utilizes knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Performs other duties as assigned

Skills

Verbal and written communication

Education

Culinary Degree, or comparable four year culinary development experience

ServSafe Certification

Job description

Morrison Living is seeking a Chef Manager/Director in Little Rock, AR. Lead culinary operations, oversee training initiatives, and drive food programs for client accounts.

You will manage menu development, cost controls, purchasing, and local-sourcing practices while ensuring safety and quality standards across all programs. Strong leadership and communication are essential for success.