Culinary Operations Leader — Scratch Cooking & Therapeutic Diets

RiverWoods; Durham (NH); On-site; USD 85,000 - 105,000; Full time

Benefits offered by this job

Medical & dental insurance

401(k) with company match

Paid time off 15+ days

Job summary

RiverWoods Durham in New Hampshire is seeking a Culinary Operations Manager to lead kitchen operations for independent and supportive living residents. This hands-on role oversees budget, safety, and menu execution, while fostering staff development and ensuring regulatory compliance.

The position requires a strong background in culinary management, ServSafe certification, and a passion for delivering quality, scratch-made meals within a CCRCs environment.

Qualifications

• High school diploma or GED; 2–4 year Culinary Arts degree preferred.
• Minimum of five years as a sous chef, chef, or manager in CCRCs, hotels, or hospitals.
• ServSafe certification required or obtained within 90 days; CDM/CCP preferred.

Responsibilities

• Culinary production and menu execution across dining venues with seasonal menus.
• Ensure 85–90% scratch-cooked production aligned with standards.
• Coordinate therapeutic diets with nursing and dietitians; follow IDDSI standards.
• Maintain HACCP, temperature logs, inspections, and sanitation compliance.
• Own food cost, labor cost, and waste targets; manage purchasing and inventory.
• Select, train, coach, and develop kitchen staff; foster positive kitchen culture.
• Collaborate with cross-functional teams and represent culinary operations in care conferences.

Skills

Culinary leadership

Menu planning

Food safety

Budget management

Allergen control

Education

Culinary Arts education

ServSafe certification

Tools

Microsoft Office

Job description

RiverWoods Durham in New Hampshire is seeking a Culinary Operations Manager to lead kitchen operations for independent and supportive living residents. This hands-on role oversees budget, safety, and menu execution, while fostering staff development and ensuring regulatory compliance.

The position requires a strong background in culinary management, ServSafe certification, and a passion for delivering quality, scratch-made meals within a CCRCs environment.