Lead District Culinarian: Openings & Culinary Leadership

Bristol Culinary and Facilities Management; Jacksonville (FL); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

401(k) plan

Paid holidays

Job summary

Bristol Culinary Management is seeking a District Culinarian to lead culinary operations across assigned kitchens within client facilities. The role focuses on scratch cooking, locally sourced food, and a health-wellness dining approach while ensuring high-quality service.

You will coach and trainKitchen Managers and production staff, oversee food production, monitor safety temps, and manage KPI budgets. Opportunities for growth exist in a dynamic healthcare/dining transition environment.

Qualifications

• Minimum 4 years' experience as an Executive Chef or Chef Manager.
• AA degree or equivalent in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable.
• Experience with dining service transitions and openings is preferred.
• Thrive in a fast-paced environment with growth opportunities.

Responsibilities

• Lead overall management, food production and oversight for assigned kitchens.
• Implement regimented processes for transition management and openings at client facilities.
• Train Kitchen Manager and production staff on required production systems and processes.
• Monitor hot/cold food temperatures to meet established goals.
• Foster relationships with residents, Executive Director and staff.
• Adhere to KPI budgets and complete daily/weekly reporting.
• Collaborate with Dining Management on events and menus.
• Follow facility fire and disaster procedures.

Skills

Leadership

Coaching

Team training

Operations supervision

Food production management

Education

AA degree in Food Science/ Nutrition/ Culinary Arts/ Hotel/Restaurant Management

Tools

Kitchen management software

Job description

Bristol Culinary Management is seeking a District Culinarian to lead culinary operations across assigned kitchens within client facilities. The role focuses on scratch cooking, locally sourced food, and a health-wellness dining approach while ensuring high-quality service.

You will coach and trainKitchen Managers and production staff, oversee food production, monitor safety temps, and manage KPI budgets. Opportunities for growth exist in a dynamic healthcare/dining transition environment.