Regional Director of Culinary Services

Schedule: Full-time | 80 hours per pay period | Monday-Friday | 8 am – 4:30 pm

Join Vivie and help us create meaningful impact! As a Regional Director of Culinary Services. You’ll lead a dynamic team in delivering exceptional dining experiences, managing food preparation, staff schedules, and compliance with safety and dietary standards. We’re looking for a motivated leader with strong culinary expertise who thrives in a fast-paced, team-oriented environment.

At Vivie, we value our people and offer a competitive pay range of $90,000- $100,000/year based on qualifications, experience, and location. Our comprehensive benefits package includes health coverage, leadership development programs, and professional growth opportunities. 

Let’s grow together—apply now and discover the difference you can make at Vivie! 

Vivie is an equal opportunity employer.   

Key Responsibilities:

• Plan, organize, and evaluate culinary operations across multiple facilities, ensuring high standards of meal quality and service.
• Serve as the primary leader for daily culinary operations, coordinating with Culinary Services Managers and Supervisors within assigned regions.
• Oversee dining services in multiple locations, including assisted living dining rooms, restaurants, and catering services.
• Develop staffing and scheduling systems that reflect quality and safety considerations while managing costs.
  • Utilize scheduling software to ensure end user satisfaction.
• Create a supportive work environment that promotes employee productivity and morale.
• Implement nutritional care policies and procedures, ensuring compliance and understanding among staff.
• Conduct regular inspections of culinary operations to maintain quality control.
• Build and maintain relationships with vendors to optimize purchasing and supply chain processes.
• Ensure food safety and sanitation standards are upheld in accordance with relevant regulations.
• Lead the development and review of diverse menu offerings, catering to resident preferences and nutritional needs.
• The duties and responsibilities listed above are representative of the nature and level of work assigned and are not necessarily all inclusive

Education and Experience Required:

• Associate’s degree in Restaurant Administration, Culinary Arts, or a related field. (or equivalent experience)
• Minimum of 5 years of supervisory experience in a culinary or food service operation, preferably in a healthcare setting.
• A dedicated leader who is passionate about culinary excellence and service quality is required.
• Completion of a food service safety course or equivalent training.
• Strong leadership and team management skills.
• Knowledge of nutrition related to senior dietary needs is preferred.
• Experience managing and adhering to a budget.
• Ability to perform physical duties associated with the position.
• Proficiency in English to effectively communicate with staff, residents, and visitors.