Executive Director of Culinary & Dining Services

Midwest Health; Kansas; On-site; USD 70,000 - 110,000; Full time

Job summary

Midwest Health in the United States is seeking a Culinary Services Director to oversee all dining operations, including restaurant-style dining, pub, coffee shop, and events. You will manage daily food production, kitchen and dining staff, and scheduling for both FOH and BOH, while maintaining safety, quality, and resident satisfaction.

You will lead recruitment and training, plan menus and seasonal features, and ensure compliance with health, safety, and corporate policies.

Qualifications

• Bachelor's degree from a four-year college or university, or 5–6 years related experience and training, or equivalent.
• Post-secondary training with Certificate of Completion from accredited culinary program, preferred.
• Ability to work beyond normal hours including weekends and holidays.
• Proficient in Microsoft Word and Excel.

Responsibilities

• Oversee all FOH and BOH dining operations and staffing.
• Lead daily food production, kitchen and service staff scheduling.
• Plan menus and special events; ensure quality, safety, and sanitation standards.
• Coach and lead dietary staff to maintain high service levels.
• Ensure proper inventory control, food delivery, storage, and rotation.
• Recruit, interview, and train staff; enforce policies and procedures.
• Maintain compliance with state and federal regulations including safety.

Skills

Leadership

Staffing

Scheduling

Training

Food safety

Communication

Food service operations

Education

Bachelor's degree

Culinary certificate

Experience in culinary operations

Tools

Microsoft Word

Excel

Job description

Midwest Health in the United States is seeking a Culinary Services Director to oversee all dining operations, including restaurant-style dining, pub, coffee shop, and events. You will manage daily food production, kitchen and dining staff, and scheduling for both FOH and BOH, while maintaining safety, quality, and resident satisfaction.

You will lead recruitment and training, plan menus and seasonal features, and ensure compliance with health, safety, and corporate policies.