Culinary Experience Director for Senior Living

Trulee Evanston; Evanston (WY); Sur place; USD 90 000 - 140 000; Plein temps

Avantages offerts par ce poste

Immediate pay access

Tuition reimbursement

Comprehensive medical benefits

Dental, vision, life, and disability

401(k) retirement plan

Paid holidays and paid time off

Employee Assistance Program (EAP)

Perks and employee discount programs

Career advancement

Résumé du poste

Trulee Evanston seeks a Director of Culinary Experience to lead all culinary operations within its senior living community, overseeing back-of-house and front-of-house across five venues. You will own menu development, food preparation, service standards, sanitation, budgeting, inventory control, and team development while ensuring regulatory compliance.

You will collaborate with the Executive Director and Dining Manager to align dining with resident preferences, clinical needs, and Modena

Qualifications

• Culinary degree, certificate, or equivalent formal training.
• ServSafe / Food Handler's Certification required (or ability to obtain).
• Significant experience leading a kitchen as Executive Chef, Chef de Cuisine, or Executive Sous Chef in a quality-driven operation.
• Proven management experience with a large team — hiring, developing, and retaining talent.
• Experience leading or partnering closely with front-of-house teams.
• Demonstrated menu development experience; you've built programs, not just run them.
• Knowledge of quantity food production, nutrition, and therapeutic diets.
• Ability to manage budgets, inventory, and food cost controls.
• Strong communication, leadership, and organizational skills.
• Ability to work in a fast-paced environment and make sound decisions under pressure.
• Passion for serving older adults and enhancing their daily dining experience.

Responsabilités

• Hire, train, schedule, supervise, and evaluate culinary team members across all venues.
• Partner with the Dining Manager on the development, training, and performance of front-of-house staff.
• Provide coaching, performance feedback, and disciplinary recommendations as needed.
• Conduct in-service training and ongoing education for culinary staff.
• Ensure appropriate coverage and continuity of service at all times.
• Build a bench: develop line-level talent into leadership roles.
• Plan, prepare, and oversee the delivery of all meals served in the community.
• Develop menus in accordance with regulatory requirements, nutritional standards, and resident preferences.
• Create seasonal, scratch-made, locally sourced offerings across five distinct venues.
• Own the guest experience end to end — from plate to table, across all venues.
• Perform in the exhibition kitchen; presentation and showmanship are part of the job.
• Visit residents regularly to understand likes, dislikes, and dietary needs.
• Support therapeutic and special diets in coordination with care teams and physician orders.
• Assist with meal preparation as needed to support service excellence.
• Maintain compliance with ServSafe, food handling, and sanitation standards.

Connaissances

Culinary leadership

Menu development

Food cost control

Staff development

Front-of-house collaboration

Nutrition knowledge

Communication

Decision making under pressure

Resident-focused service

Passion for seniors

Formation

Culinary degree or equivalent

Description du poste

Trulee Evanston seeks a Director of Culinary Experience to lead all culinary operations within its senior living community, overseeing back-of-house and front-of-house across five venues. You will own menu development, food preparation, service standards, sanitation, budgeting, inventory control, and team development while ensuring regulatory compliance.

You will collaborate with the Executive Director and Dining Manager to align dining with resident preferences, clinical needs, and Modena