Executive Chef and Culinary Manager

This position is eligible for a comprehensive benefits package that includes medical, dental, and vision insurance, employer-provided life and disability insurance, retirement contribution, paid time off, and paid holidays. Access to a full suite of voluntary, employee-funded benefits to customize your coverage. Benefits are subject to applicable eligibility requirements, plan terms, and Archdiocesan policies. When determining salaries, the following factors are carefully considered for each individual position: level and scope of responsibilities, required education, required skills and relevant experience, internal and external equity, and the department’s budget.

The Executive Chef and Culinary Manager responsible for leading all culinary operations to ensure exceptional food quality, outstanding guest satisfaction, and consistent adherence to organizational standards. This role oversees menu development, food production, kitchen staff management, food safety compliance, inventory control, and budget performance. Executive Chef and Culinary Manager foster’s a culture of creativity, professionalism, and teamwork while driving continuous improvement in culinary excellence and operational efficiency. By combining strong leadership with deep culinary expertise, this position ensures a memorable dining experience that aligns with the organization’s mission, brand, and service expectations.

Culinary Leadership & Resident-Centered Menu Planning

• Develops and implements menus that meet the nutritional needs, dietary restrictions, and cultural/spiritual preferences of senior residents as well as staff lunches.
• Ensures meals align with the organization's mission, values, and—when applicable—religious dietary guidelines or observances.
• Designs appealing, varied menus that promote resident satisfaction, health, and overall well-being.

Kitchen Operations Management

• Oversees all food preparation and production to ensure consistency, safety, and high quality for residents, visitors, and staff.
• Manages daily kitchen workflow to support timely meal service across multiple dining areas (independent living, clergy/staff dining, etc.).
• Ensures proper maintenance and sanitation of all kitchen equipment, work areas, and storage spaces.
• Contributes the re-design and renovation of the kitchen and dining space(s)

Resident & Staff Engagement

• Interacts regularly with residents to gather feedback and ensure dining services support comfort, dignity, and enjoyment.
• Participates in Staff events, celebrations, and religious gatherings requiring special meals or ceremonial foods.
• Partners with clergy, staff members, activity coordinators, and leadership to support hospitality for religious services, holidays, and staff functions campus wide.

· Plan and execute catering for board meetings, donor receptions, memorials, clergy gatherings, and staff functions campus wide.

Staff Supervision, Development & Culture Building

• Recruits, trains, schedules, and evaluates culinary staff, fostering a respectful, mission-driven work environment.
• Provides ongoing coaching and skill development to support culinary excellence and regulatory compliance.
• Promotes a culture of compassion, respect, and service consistent with the organization’s religious or spiritual values.

Regulatory Compliance, Safety & Sanitation

• Ensures full compliance with federal, state, and local regulations, including health department and senior living foodservice standards.
• Enforces proper food safety procedures (HACCP, temperature monitoring, storage protocols, allergen management).
• Ensures dietary compliance for residents with medical restrictions, such as diabetic diets, texture-modified diets, and physician-prescribed meal plans.

Inventory, Purchasing & Cost Management

• Manages purchasing, vendor relationships, inventory levels, and cost control to meet operational and budgetary goals.
• Ensures food quality and consistency while stewarding resources responsibly and ethically.
• Implements waste reduction practices and sustainable foodservice strategies where possible.

Quality Assurance & Service Excellence

• Ensures all meals are prepared and presented to organizational standards for flavor, nutrition, and hospitality.
• Conducts quality checks, tasting panels, and service reviews to improve resident satisfaction.
• Partners with dining service teams to ensure a welcoming, supportive, and mission-aligned dining experience.
• Develop creative marketing strategies that encourage or invite staff participation in the overall dining program.

Administrative Leadership

• Develops and manages culinary budgets, staffing models, and departmental goals.
• Prepares reports related to food costs, resident satisfaction, menu performance, and compliance audits.
• Participates in interdisciplinary team meetings, care planning, and community leadership initiatives.
• Develops weekly schedules that ensure maximal coverage of all dining experiences.

· Strong knowledge of food preparation techniques, production planning, and high-volume kitchen operations.

· Skill in menu development, recipe standardization, and cost-effective purchasing.

· Ability to maintain high standards of food quality, presentation, safety, and sanitation.

· Understanding of religious dietary needs (e.g., fasting accommodations, holiday observances, cultural traditions) or willingness to learn.

· Ability to ensure compliance with allergen procedures, food labeling, temperature logs, and infection control practices.

· Knowledge of state and federal regulations related to senior living dining services, including:

• • HACCP
  • Health Department codes
  • CMS/DOH nutrition and food service standards

· Demonstrated ability to lead, motivate, mentor, and evaluate kitchen and dining staff.

· Proficiency in staff scheduling, training, performance management, and team development.

· Strong organizational and time-management skills with the ability to manage multiple priorities and deadlines.

· Ability to communicate effectively with residents, clergy/ministry teams, staff, and leadership.

· Strong customer service orientation with sensitivity to the needs of older adults.

· Commitment to fostering a mission-aligned, respectful, and inclusive environment.

· Basic computer skills (email, scheduling systems, reports, spreadsheets).

· Ability to manage budgets, track expenses, and support fiscal stewardship.

· Commitment to hospitality, dignity, and respect for all residents.

· Flexibility to work varied schedules (weekends, holidays, religious events, emergencies).

· Passion for serving in a faith-based or values-driven community.

· Creative, collaborative, and adaptable mindset.

· Must be self-motivated

· Must maintain confidentiality

Education :

· Associate’s or Bachelor’s degree in Culinary Arts, Hospitality Management, Foodservice Management, or a related field (preferred).

· Certification as a Certified Dietary Manager (CDM) or SERV Safe Food Protection Manager (required or must obtain within a set timeframe).

· Culinary school training from an accredited institution (strongly preferred).

· Additional certifications related to nutrition, senior dining, or religious dietary practices are a plus.

Prior experience :

· 5+ years of professional culinary experience, including at least 3 years in a supervisory or kitchen management role.

· Experience in senior living, healthcare foodservice, long-term care, or hospitality environments preferred.

· Experience managing special diets (pureed, mechanical soft, diabetic, low-sodium, cardiac, etc.).

· Proven experience leading diverse teams and working in a mission-driven or cultural/religious environment (preferred).

· Experience with catering, special events, and multi-venue meal service

Licenses & Certifications:

· Certified Food Manager (CFM) (preferred).

· Certified Culinary Administrator (CCA) – ACF (preferred).

· SERV Safe Food Protection Manager (preferred).

· Food Safety Manager Certification (preferred).

· Certified Master Chef (CMC) – ACF (preferred).

· Certified Sous Chef (CSC) – ACF(preferred).

Specialized training in :

· Cooking methods, menu planning, ingredient knowledge

· Nutrition, food safety, and sanitation

· Inventory, scheduling, purchasing

· Supervising staff

· Maintaining food quality

· Budget control and menu creation

Other Key Competencies:

• · Maintains equipment to provide effective operations and coordinates repairs of same as required
• · Purchases food and non-food supplies per budget requirements
• · Does product research including new menu items and presentation
• · Monitors and controls food sanitation and safety standards including adherence to health codes
• · Processing of invoices
• · Menu management
• Responsible for the purchases of supplies for culinary operation and conference rooms
• Maintains a cost-effective inventory of supplies within budgetary guidelines
• Manages all supplier contracts
• Verifies receipt and condition of supplies
• Oversees inventory and storage of all supplies and equipment and insures proper usage and controls.
• Monitors all contracted services
• Controls the care and use of motorized cart for trash removal
• Oversees maintenance of all equipment
• Participates in the Safety and Security Committee