Regional Director of Culinary

Elior; Olathe (KS); On-site; USD 120,000 - 180,000; Full time

Job summary

Elior Living is seeking an exceptionally skilled Director of Culinary to lead a rapidly expanding multi-unit operation. Reporting to the VP of Operations, you will champion Elior Living Gold Standards in food quality, safety, and budget goals across healthcare settings.

The role requires managing executive chefs and frontline teams, driving cost control, standards, and innovations while traveling 60-80% to support openings and client programs.

Qualifications

• Five+ years as System Executive Chef or Regional Executive Chef for multi-unit non-commercial dining services.
• Experience in high-volume scratch kitchens in retail or institutional settings; healthcare experience a plus.
• Experience managing Executive Chefs, Sous Chefs and hourly team members.
• Ability to manage controllable line items, analyze cost saving measures, and adopt new programs.
• Strong culinary skills with ServSafe and HACCP proficiency.
• Ability to collaborate with senior leadership across functions to support business strategies.

Responsibilities

• Leads planning and execution of new menu items, retail brands, renovations and openings.
• Ensures top food safety, sanitation, and occupational safety standards across operations.
• Establishes food cost management protocols to optimize efficiency and reduce waste.
• Ensures standardized recipes and techniques align with corporate specifications at each location.
• Enforces culinary policies to continually enhance quality.
• Assists in recruitment and onboarding of culinary leaders.
• Provides training and professional development for culinary leaders.
• Drives adoption of culinary innovations in technology-assisted equipment and branding.
• Aligns menu and production with Elior supply chain policies.
• Supports ongoing professional development and involvement in culinary trade organizations.
• Incorporates health and wellness in recipes and communications across channels.

Skills

Executive Chef leadership

Multi-unit supervision

Food safety & HACCP

Budgeting & cost control

Team development

Collaborative leadership

Education

Culinary Management degree

ServSafe certification

Tools

CBORD software

Job description

Job Reference Number: 44050

Employment Type: Full-Time, Onsite

Segment: Healthcare

Brand: Cura-Hospitality

Location: PMMA Healthcare - System Support Team

Job Summary

Elior Living is recruiting for an exceptionally skilled Director of Culinary. This individual will be a highly organized, systems-oriented culinary professional. Responsibilities include but are not limited to the performance of a rapidly expanding client based multi-unit operation. This position reports directly to the Vice President of Operations and will be responsible for championing the Elior Living Gold Standards; excellence in food quality, food safety, occupational and environmental safety, quality assurance and budgetary goals.

Essential Functions

• Leads the planning and execution of new menu items, retail brands, key renovations and client openings.
• Ensures that the highest standards of food safety and sanitation, cleanliness, occupational and environmental safety are maintained throughout all operations.
• Establishes food cost management protocols to optimize efficiencies while minimizing waste.
• Ensures standardized recipes and techniques for food preparation and presentation are developed and followed to corporate-set specifications at each location.
• Enforces culinary policies and procedures to measure and continually enhance quality.
• Assist in the recruitment and onboarding of culinary leaders.
• Provides strong dotted-line supervision of culinary leaders.
• Provides training and professional development opportunities for all culinary leaders.
• Leads organization's discovery, vetting, and adoption of culinary innovations in technology-assisted foodservice equipment, merchandising, and retail brand development.
• Aligns organization's menu and production management processes with Elior supply chain management policies and procedures.
• Commits to on-going professional development and involvement in culinary trade organizations.
• Proactively imprints health and wellness dimensions in our recipes and menus, including guest-forward marketing and communications media, both digital and print.

Qualifications

• Five or more years of experience as a System Executive Chef or Regional Executive Chef responsible for multi-unit non-commercial dining services.
• Experience successfully managing high-volume, scratch kitchens in retail and institutional settings. Experience in senior living and / or healthcare is a plus.
• Experience managing teams of Executive Chefs, Sous Chefs and entry level hourly team members.
• Ability to manage controllable line items, analyze and provide input on cost saving measures, integration of innovations and installation of new programs.
• Strong culinary skills paired with a fluency in operational protocol such as ServSafe and HACCP.
• Ability to work collaboratively with senior leadership, operations, purchasing, human resources, marketing, and finance teams to foster support and to ensure that initiatives are deliverable and support the broader business strategies.
• Experience with corporate organizations paired with exceptional verbal, written, and interpersonal communication skills.
• Ability to live within our operating region and travel 60-80% of each week in order to support culinary management development initiatives, prospective client surveys, and during new client-location openings.
• Knowledge and proficiency in the use of Microsoft Office products and menu management software programs such as CBORD products.
• Degree in Culinary Management or Food Science preferred.
• ServSafe certification required.

Working Conditions

• Frequent travel required. (60% -80% of time, KS, MO and CO)
• Must be able to remain standing for most of working hours.
• Must be able to fill open needs of frontline operations when necessary, including but not limited to: Daily Operations, New Business Mobilizations, Special Events and other Line of Business Functions.
• Must be able to lift at least 35 pounds.
• Must be able to perform respective tasks.
• Must be able to work flexible hours and days.
• May be exposed to sharp instruments and power-driven equipment.
• May be exposed to caustic chemicals.

About Elior North America

Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.

At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.

Disclaimer: This job description can be revised by management as needed.