Culinary Director
- Compensation
- Not disclosed
- Location
- Georgia-NORCROSS-PruittHealth Consulting Services
- Work setup
- Not specified
- Seniority
- Not specified
- Employment
- Not specified
- Experience
- Not specified
- Category
- Not specified
- Posted
Skills
Must have
- • Culinary degree or equivalent professional training (e.g., from a reputable culinary institute) strongly preferred.
- • 5+ years of progressive culinary leadership experience, ideally in corporate dining, healthcare/senior living, high-volume operations, or multi-concept environments.
- • Proven track record managing diverse stations (e.g., pizza/wood-fired ovens, grills, Asian-inspired stir-fry, deli/sandwich production, grab-and-go).
- • Experience with corporate catering and/or healthcare/resident dining (knowledge of modified diets, therapeutic nutrition, and regulatory compliance is a plus).
- • Strong knowledge of food safety, sanitation, Joint Commission guidelines and HACCP principles; ServSafe Manager certification required (or ability to obtain within 30 days).
- • Excellent leadership, communication, and interpersonal skills with the ability to motivate teams in fast-paced and regulated settings.
- • Proficiency in menu development software, inventory systems, and Microsoft Office (or similar tools).
- • Ability to work flexible hours, including early mornings, evenings, weekends, and events as needed.
Full description
Job Summary
The Culinary Director is responsible for leading the overall culinary vision, operations, menu development, food safety, cost control, and team management across multiple service lines\: corporate café-style dining (featuring a brick-fired pizza oven, grill station, stir-fry noodle station, deli counter, and grab-and-go offerings), corporate catering (events, meetings, and executive functions), and resident dining/nourishment services for the attached skilled nursing facility (including modified diets, purees, and regulatory compliance with healthcare standards such as those from CMS, Joint Commission, state health departments, and therapeutic nutrition guidelines).
This position balances high-volume corporate hospitality with sensitive healthcare dining needs, ensuring innovation, consistency, resident satisfaction, employee engagement, and financial performance.
Key Responsibilities
- Develop and execute innovative, seasonal menus that highlight fresh, high-quality ingredients while accommodating diverse preferences, dietary restrictions, allergies, and healthcare requirements (e.g., renal, diabetic, texture-modified diets).
- Oversee daily operations of the pizza oven, grill, stir-fry noodle station, deli, grab-and-go, and catering production to ensure exceptional quality, presentation, speed of service, and consistency.
- Manage corporate catering programs, including menu customization, event planning support, client coordination, and on-site/off-site execution for meetings, conferences, and special functions.
- Ensure full compliance with all food safety regulations (HACCP, ServSafe, local health codes), healthcare dietary standards, infection control protocols, and documentation for the skilled nursing facility.
- Lead menu planning and costing for all outlets, controlling food and labor costs to meet budgeted targets while maintaining quality and portion standards.
- Recruit, train, supervise, and develop kitchen staff; foster a positive, high-performance culture with emphasis on teamwork, safety, and professional growth.
- Monitor inventory, procurement, vendor relationships, and waste reduction to optimize profitability.
- Collaborate with facility leadership, dietitians (especially for the nursing facility), front-of-house teams, and corporate clients to gather feedback and drive continuous improvement.
- Analyze performance metrics (food cost %, labor %, customer/resident satisfaction scores, participation rates) and implement strategies to enhance results.
- Handle budgeting, forecasting, and financial reporting for the culinary department.
Qualifications and Requirements