Culinary Services Director — Elevate Senior Living Dining

Crown Pointe; Omaha (NE); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Life Insurance

Disability Insurance

401k with match

PTO from day one

Employee Assistance

FSA

Paid Training

Educational Opportunities

Referral Programs

Job summary

Crown Pointe, a Sonida Senior Living community in Omaha, is seeking a Culinary Services Director to lead the culinary team and ensure top-quality dining for residents. You will manage operations, budgets, and food safety while coordinating with nursing staff to consistently meet residents' needs.

Proven executive kitchen leadership is essential; an associate degree in Culinary Arts or higher, plus ServSafe/CDM certification, is preferred.

Qualifications

• 3–5 years of executive chef, kitchen manager, or culinary director experience in restaurants, hotels, SNF, or senior living.
• Associate degree or higher in Culinary Arts, Food Science, Hospitality Management or CEC/ACF.
• ServSafe or CDM certification.

Responsibilities

• Manage the culinary service department, plan and direct activities.
• Maintain food service standards, policies, and equipment while ensuring high quality.
• Coordinate with nursing staff to meet resident needs; manage orders and inventory; meet budget guidelines.
• Be willing and able to cook daily in the kitchen.

Skills

Executive Chef Experience

Kitchen Management

Culinary Leadership

Budgeting

Food Safety Certification

Education

Associate degree in Culinary Arts

CEC Certification

CDM Certification

ServSafe Certification

Tools

Sage

Microsoft Power BI

EHR Technologies

Job description

Crown Pointe, a Sonida Senior Living community in Omaha, is seeking a Culinary Services Director to lead the culinary team and ensure top-quality dining for residents. You will manage operations, budgets, and food safety while coordinating with nursing staff to consistently meet residents' needs.

Proven executive kitchen leadership is essential; an associate degree in Culinary Arts or higher, plus ServSafe/CDM certification, is preferred.