Regional Culinary Director — Multi-Unit, Healthcare

Elior Group; Olathe (KS); On-site; USD 120,000 - 170,000; Full time

Job summary

Elior Living is seeking a Director of Culinary to lead a rapidly expanding client-based multi-unit operation within healthcare dining services. You will champion Elior Living standards in food quality, safety, and budget adherence, reporting to the VP of Operations.

You will mentor culinary leaders, drive menu innovations, and ensure standardized recipes across sites while collaborating with operations, purchasing, HR, marketing, and finance to meet strategic goals.

Qualifications

• Five or more years as a System Executive Chef or Regional Executive Chef for multi-unit non-commercial dining services.
• Experience managing high-volume, scratch kitchens in retail or institutional settings; healthcare experience is a plus.
• ServSafe certification required.
• Ability to travel 60–80% of each week to support openings and development initiatives.

Responsibilities

• Lead planning and execution of new menu items, retail brands, renovations and client openings.
• Ensure food safety, sanitation, and environmental health standards are maintained across operations.
• Establish food cost management protocols to optimize efficiency and reduce waste.
• Standardize recipes and techniques to corporate specs at each location.
• Oversee recruitment and onboarding of culinary leaders and provide training and development.
• Liaise with senior leadership and other departments to implement strategic initiatives.

Skills

Leadership

Menu planning

Food safety compliance

Cost control

Team management

ServSafe

HACCP

Travel 60-80%

Education

Degree in Culinary Management or Food Science

Tools

CBORD

Microsoft Office

Job description

Elior Living is seeking a Director of Culinary to lead a rapidly expanding client-based multi-unit operation within healthcare dining services. You will champion Elior Living standards in food quality, safety, and budget adherence, reporting to the VP of Operations.

You will mentor culinary leaders, drive menu innovations, and ensure standardized recipes across sites while collaborating with operations, purchasing, HR, marketing, and finance to meet strategic goals.