Culinary Experience Director — Senior Living Open Kitchen

Solera Senior Living; Evanston (IL); On-site; USD 110,000 - 150,000; Full time

Benefits offered by this job

Immediate pay access

Tuition reimbursement

Comprehensive medical benefits

Dental, vision, life, and disability

401(k) retirement plan

Paid holidays and PTO

Employee Assistance Program (EAP)

Perks and employee discount programs

Job summary

Solera Senior Living in Evanston seeks a Director of Culinary Experience to lead all culinary operations across five venues, shaping menus, ensuring nutrition, safety, and exceptional guest dining. You’ll own menu development, food preparation, sanitation, budgeting, inventory, and staff development in partnership with the Executive Director and Dining Manager.

The role requires culinary leadership, ServSafe certification, and proven success managing large teams in high-quality hospitality.

Qualifications

• Culinary degree or equivalent formal training required.
• ServSafe certification or ability to obtain certification.
• Proven leadership of a large kitchen team (Executive Chef/ Chef de Cuisine/ Exec Sous).
• Experience partnering with front-of-house teams and developing menus.

Responsibilities

• Lead culinary operations across five venues, ensuring high-quality, nutritious meals.
• Own menu development, budgeting, sanitation, and inventory control.
• Supervise and develop culinary and FOH staff; ensure service excellence.

Skills

Culinary leadership

Menu development

Budgeting & cost control

Team management

Staff training

Food safety leadership

Regulatory compliance

Communication skills

Decision making under pressure

Guest service orientation

Education

Culinary degree or equivalent

Job description

Solera Senior Living in Evanston seeks a Director of Culinary Experience to lead all culinary operations across five venues, shaping menus, ensuring nutrition, safety, and exceptional guest dining. You’ll own menu development, food preparation, sanitation, budgeting, inventory, and staff development in partnership with the Executive Director and Dining Manager.

The role requires culinary leadership, ServSafe certification, and proven success managing large teams in high-quality hospitality.