Vice President of Culinary Services

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The Vice President of Culinary Services provides strategic leadership and operational oversight for all culinary programs across a large portfolio of senior housing communities. This role ensures exceptional dining experiences that prioritize resident satisfaction, nutritional standards, regulatory compliance, and financial performance. The VP will lead menu innovation, food safety programs, and team development while aligning culinary operations with the organization’s mission of enhancing quality of life for seniors.

• Develop and execute a culinary vision that reflects the company’s brand, resident preferences, and wellness goals
• Establish long-term strategies for menu innovation, dietary compliance, locked order guides, and cost optimization
• Drive initiatives that enhance resident engagement and satisfaction through dining experiences

• Oversee creation of seasonal menus and specialty diets (low-sodium, diabetic-friendly, texture-modified).
• Ensure compliance with state and federal nutrition guidelines for senior living communities.
• Incorporate resident feedback and emerging trends in senior nutrition and wellness.

• Standardize culinary processes, recipes, and portion controls across all communities.
• Implement systems for inventory management, production planning, and waste reduction.
• Partner with Operations to ensure dining programs support overall community performance.

• Maintain strict adherence to health codes, HACCP standards, and senior care regulations.
• Lead internal audits and readiness for state inspections and accreditation reviews.
• Develop allergen management and sanitation protocols.

• Achieve food cost and labor targets while maintaining quality standards.
• Collaborate with Procurement for vendor negotiations, sustainable sourcing, and locked order guides.
• Monitor KPIs such as cost per resident day, menu margin, and waste reduction.

• Recruit, train, and mentor Divisional Directors (2), Specialist (2+), and Community Directors.
• Build career pathways and professional development programs for culinary staff.
• Foster a culture of hospitality, safety, and continuous improvement.

• Partner with Life Enrichment teams to integrate dining into social programming.
• Lead initiatives for themed meals, holiday events, and personalized dining options.
• Use resident satisfaction surveys to inform menu and service enhancements.

• Introduce environmentally friendly options, local sourcing, and waste-reduction strategies.
• Explore technology solutions for menu planning, forecasting, budget oversight, and resident feedback.
• Align culinary programs with organizational WIGs and Initiatives.

• 10+ years of progressive culinary leadership experience, preferably in senior living and/or healthcare.
• Strong knowledge of nutrition for aging populations and therapeutic diets.
• Proven success in multi-site operational oversight and team management.
• Expertise in food safety, regulatory compliance, and quality assurance.
• Financial acumen with experience managing budgets and cost controls.
• Culinary degree or equivalent experience; advanced certifications preferred.

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