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Lead a culinary team that goes beyond great food by creating exceptional dining experiences while supporting the unique nutritional needs of seniors! As Director of Culinary, you'll oversee menu development, dietary compliance, specialized diets, texture-modified meals, and resident-centered dining programs. This leadership role offers the opportunity to make a meaningful impact on resident health, satisfaction, and quality of life every day.

Position Summary

The Director of Culinary Services is responsible for leading all aspects of dining operations, ensuring the delivery of nutritious, appealing, and safe meals that enhance resident health, well-being, and quality of life. This position oversees menu planning, food production, sanitation, regulatory compliance, staffing, budgeting, and nutrition-focused dining programs while maintaining a resident-centered approach to meal service.

The Director of Culinary Services works collaboratively with nursing, therapy, and healthcare teams to accommodate therapeutic diets, texture-modified meals, allergies, and individualized nutritional needs. This leader is passionate about creating exceptional dining experiences while ensuring compliance with all federal, state, and local regulations.

Essential Responsibilities

Nutrition & Resident Care

• Ensure residents receive nutritionally balanced meals that support overall health, wellness, and quality of life.
• Collaborate with Registered Dietitians, nursing teams, and healthcare providers to implement physician-ordered diets and nutritional interventions.
• Oversee the preparation and service of therapeutic diets, including but not limited to diabetic diets, heart-healthy diets, low-sodium diets, renal diets, high-protein and fortified diets, and weight management programs
• Ensure accurate preparation and presentation of texture-modified meals, including minced, soft, and pureed foods.
• Promote dignity and quality in texture-modified dining by ensuring meals remain visually appealing, flavorful, and nutritionally complete.
• Monitor food allergies, intolerances, and dietary restrictions to ensure resident safety.
• Participate in care planning and interdisciplinary meetings as needed to support resident nutritional outcomes.
• Evaluate resident satisfaction and implement improvements based on feedback.

Culinary Operations

• Direct all kitchen and dining operations, including food preparation, meal service, purchasing, inventory management, and sanitation.
• Develop and maintain seasonal menus that balance nutritional requirements, resident preferences, and budgetary goals.
• Ensure meals are prepared consistently with established recipes, portion controls, and quality standards.
• Monitor food quality, presentation, temperature, and service excellence.
• Maintain adequate inventory levels while minimizing waste and controlling food costs.
• Oversee vendor relationships and food purchasing programs.

Leadership & Team Development

• Recruit, train, coach, and develop culinary team members.
• Foster a culture of accountability, hospitality, teamwork, and resident-centered service.
• Conduct performance evaluations and provide ongoing feedback and development opportunities.
• Ensure appropriate staffing levels to meet operational needs.
• Lead departmental meetings and training programs focused on food safety, customer service, nutrition, and regulatory compliance.

Qualifications

Required

• Associate's degree in Culinary Arts, Nutrition, Food Service Management, Hospitality Management, or a related field; equivalent experience may be considered.
• Minimum of three years of leadership experience in healthcare, senior living, long-term care, rehabilitation, hospital, or institutional food service.
• Strong knowledge of therapeutic diets, texture-modified foods, nutrition principles, and dietary regulations.
• Knowledge of food safety and sanitation practices.
• Experience managing budgets, staffing, and food service operations.
• Excellent leadership, communication, and organizational skills.

Preferred

• Bachelor's degree in Culinary Arts, Nutrition, Hospitality Management, or a related field.
• Certified Dietary Manager (CDM) credential.
• ServSafe Manager Certification.
• Experience in skilled nursing, assisted living, rehabilitation, or healthcare settings.
• Experience collaborating with Registered Dietitians and interdisciplinary care teams.

What's In It For You?

• Competitive benefits package including low premiums, short-term disability, long-term disability, HSA contribution matching, 401(k) with company match, and more!
• Competitive wage scales
• Tuition reimbursement and scholarship programs of up to $3,000 per year. 
• Financial wellness and freedom through access to your earned wages prior to your pay date!
• A great culture where we live out our mission, "To celebrate life in environments we create by delivering exceptional service and superior value through innovative leadership in personalized care."

In 1989, Nye Health Services was founded on the philosophy that people deserve services that recognize individuality and are tailored to their unique needs. Today, Nye Health Services remains family-owned with campuses in Fremont, Lincoln, Louisville, and Norfolk, Nebraska. Nye Health Services is blessed with dedicated and compassionate people who believe in our vision and deliver on our mission every day. Having a great work environment while providing the best quality services so people feel cared for is of the utmost importance to us. We give passionate people a purpose!

We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status. 

Nye Health Services conducts background checks as part of the hiring process. We believe in reviewing each situation individually and consider factors such as the role applied for, the nature of the offense, how long ago it occurred, and overall qualifications when making employment decisions.