Culinary Services Director: Elevate Senior Living Dining

All Jobs bv; Novi (MI); On-site; USD 75,000 - 90,000; Full time

Job summary

Rose Senior Living at Providence Park in Novi, MI is recruiting a Director of Culinary Services to provide full‑scope, hands‑on leadership of the Culinary Services Department, delivering a superior, upscale dining experience for residents and guests.

The role requires an associate or bachelor’s degree in culinary arts, a recognized food‑safety course, at least five years as an executive chef or in similar settings, and three years in administration; senior living experience preferred.

Qualifications

• Associate or Bachelor\'s degree (in culinary arts program preferred).
• Recognized food safety course completed.
• Minimum of five years’ experience as executive chef or in a hotel/restaurant/club/ similar setting.
• Minimum of three years’ experience in administration and management of food service systems.
• Senior living community experience preferred.

Responsibilities

• Develop and maintain a comprehensive, upscale culinary services program.
• Supervise the Culinary Services Department and manage staffing, interviewing, hiring, and performance appraisal.
• Plan and execute menus that meet nutritional and dietary requirements per local regulations.
• Meet or exceed established budgetary and financial guidelines.
• Engage in hands-on cooking, serving, and dishwashing as needed.
• Ensure staff are trained, properly uniformed, and maintain high service standards.
• Evaluate resident feedback and adjust operations to improve food service.

Skills

Staff supervision

Budgeting

Food quality control

Leadership

Education

Associate or Bachelor\'s degree in culinary arts

Job description

Rose Senior Living at Providence Park in Novi, MI is recruiting a Director of Culinary Services to provide full‑scope, hands‑on leadership of the Culinary Services Department, delivering a superior, upscale dining experience for residents and guests.

The role requires an associate or bachelor’s degree in culinary arts, a recognized food‑safety course, at least five years as an executive chef or in similar settings, and three years in administration; senior living experience preferred.