Senior Living Culinary Director & Menu Architect

Fields Senior Living; Arlington (WA); On-site; USD 55,000 - 75,000; Full time

Job summary

Fields Senior Living seeks an experienced Kitchen Supervisor to oversee daily meal production, menu planning, and pantry operations for residents with varied diets. You will manage staff schedules, train team members, monitor quality and safety, and ensure adherence to health codes.

Responsibilities include budget control, inventory, vendor coordination, and communicating dietary needs with care staff to deliver compassionate dining experiences for residents.

Qualifications

• Must demonstrate leadership, tact and adaptability to change.
• Strong organizational skills with ability to prioritize and meet deadlines.
• Detail- and team-oriented with ability to work across shifts.
• Excellent verbal and written communication in standard English.

Responsibilities

• Sanitize, clean and organize kitchen and dining spaces at all times.
• Create and maintain staff schedules and assign duties.
• Plan menus for all meals and diets, including daily menu and specials.
• Manage inventory and ordering within monthly budget from approved vendors.
• Control culinary budget for the fiscal year.
• Check deliveries and proper storage of items.
• Train and supervise kitchen staff across shifts; coach as needed.
• Communicate resident dietary restrictions to the team per state guidelines.
• Attend department meetings and contribute to policies and procedures.
• Ensure safety, health codes and ergonomic storage practices.

Skills

Leadership

Organizational skills

Communication

Team training

Budget management

Education

Education in nutrition and cooking

Job description

Fields Senior Living seeks an experienced Kitchen Supervisor to oversee daily meal production, menu planning, and pantry operations for residents with varied diets. You will manage staff schedules, train team members, monitor quality and safety, and ensure adherence to health codes.

Responsibilities include budget control, inventory, vendor coordination, and communicating dietary needs with care staff to deliver compassionate dining experiences for residents.