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Kitchen Director Jobs in Iowa (NOW HIRING)

Emery Place

Culinary Director

Robins, IA · On-site

$50K - $52K/yr

The Culinary Director leads all dining operations including menu development, food safety ... Oversee kitchen production schedules and staffing coverage. * Lead catering for internal events ...

Golden Corral

Restaurant Kitchen Manager

Davenport, IA · On-site

$45K - $57K/yr

In this role as Kitchen Manager, you are responsible for food production and operating the Back-of ... Upon completion of your online application, you may be directed to complete an additional online ...

Golden Corral

Restaurant Kitchen Manager

Council Bluffs, IA · On-site

$47K - $60K/yr

In this role as Kitchen Manager, you are responsible for food production and operating the Back-of ... Upon completion of your online application, you may be directed to complete an additional online ...

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Kitchen Director information

What is a kitchen director?

A Kitchen Director is a professional responsible for overseeing the overall operations of a kitchen, typically in a restaurant, hotel, or catering facility. Their duties include managing kitchen staff, ensuring food quality and safety standards, creating menus, ordering supplies, and controlling costs. Kitchen Directors play a crucial role in maintaining efficient kitchen workflows, upholding health and safety regulations, and delivering a high-quality dining experience to customers.

What skills and qualifications are needed to be a kitchen director?

To thrive as a Kitchen Director, you need strong culinary expertise, leadership experience, and a background in food safety, often supported by a culinary degree or equivalent experience. Familiarity with inventory management systems, scheduling software, and certifications like ServSafe are typically required. Exceptional organizational skills, clear communication, and the ability to motivate teams are vital soft skills in this role. These abilities ensure efficient kitchen operations, high food quality, and a positive work environment, all of which are essential for customer satisfaction and business success.

What challenges does a kitchen director face in managing a large kitchen staff?

A Kitchen Director often encounters challenges such as balancing efficient workflow with high food quality, managing labor schedules to meet varying demand, and fostering clear communication among staff from diverse backgrounds. Ensuring compliance with food safety regulations while maintaining a positive team environment can also be demanding, especially during peak service hours. Proactive leadership, regular staff training, and effective delegation are key to overcoming these challenges and ensuring smooth kitchen operations.

What is the difference between Kitchen Director vs Kitchen Manager?

AspectKitchen DirectorKitchen Manager
CredentialsOften requires culinary degree or extensive experienceTypically requires culinary certification or related experience
Work EnvironmentOversees multiple kitchens or large food service operationsManages daily operations of a single kitchen or restaurant
ResponsibilitiesStrategic planning, staff management, budgeting, and high-level oversightSupervises kitchen staff, ensures food quality, manages schedules

The Kitchen Director generally holds a higher-level, strategic role overseeing multiple kitchens or large operations, requiring broader experience and credentials. The Kitchen Manager focuses on daily kitchen operations, staff supervision, and food quality within a single location. Both roles are essential in food service but differ mainly in scope and responsibility.

What are the most commonly searched types of Kitchen jobs in Iowa?

The most popular types of Kitchen jobs in Iowa are:

What cities in Iowa are hiring for Kitchen Director jobs?

Cities in Iowa with the most Kitchen Director job openings:

Kitchen Director jobs near you

Culinary Director

Emery Place

Robins, IA • On-site

$50K - $52K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted 18 days ago

Key responsibilities

  • Lead all dining operations, including menu development, food safety compliance, and kitchen staffing.

  • Create a restaurant-style dining experience, build relationships with residents and families, and support resident engagement initiatives.

  • Ensure regulatory compliance, manage budgets, and oversee team recruitment, training, and performance.

Job description

At Better Living, we believe every stage of life should be filled with purpose, dignity, and joy.
We're not just a senior living management company-we're a team driven by compassion, grounded in hospitality, and committed to doing what's right for residents, families, and staff. Our communities are built on meaningful connections, personalized support, and everyday moments that matter.
This is senior living, only better.
Benefits:
  • Compensation: $50,000-$52,000 per year
  • Health, dental, and vision insurance
  • Paid time off and holidays
  • 401 (K) matching
  • Professional development opportunities
  • Employee assistance programs

Position Summary
The Culinary Director at Better Living is a strategic leader responsible for delivering an exceptional dining experience that reflects our 'Expect Better' brand promise. This role goes beyond food production - it is about creating meaningful moments, supporting resident independence, leading with heart, and contributing to occupancy growth through hospitality excellence.
The Culinary Director leads all dining operations including menu development, food safety compliance, budget management, team leadership, and resident engagement - while supporting Better Living's Resident-Led Initiative philosophy and Better Days Memory Care program.
At Better Living, dining is not a department. It is an experience.
Resident Experience & Hospitality Leadership
  • Create a restaurant-style dining experience aligned with Better Living standards.
  • Build meaningful relationships with residents and families.
  • Implement Resident-Led Initiatives including menu input sessions, culinary committees, themed dining events, and resident recipe spotlights.
  • Ensure individualized accommodations for preferences, allergies, therapeutic diets, and cultural needs.
  • Partner with Life Enrichment to integrate food into purposeful programming.
  • Support tour experiences and marketing events to drive occupancy.

Culinary Operations
  • Develop and execute seasonal menus in partnership with approved vendors.
  • Maintain consistency in presentation, portioning, and quality standards.
  • Ensure therapeutic diets are implemented accurately in collaboration with nursing and care teams.
  • Maintain inventory control systems and cost tracking.
  • Oversee kitchen production schedules and staffing coverage.
  • Lead catering for internal events, marketing functions, and family nights.

Regulatory Compliance
  • Ensure full compliance with state assisted living regulations and local health department requirements.
  • Maintain ServSafe certification (or state equivalent).
  • Ensure proper documentation of temperature logs, cleaning schedules, food storage compliance, and diet modifications.
  • Participate in state surveys and respond promptly to any deficiencies.

Financial Accountability
  • Manage food and kitchen labor budget.
  • Maintain target food cost percentages.
  • Monitor waste and implement waste reduction strategies.
  • Participate in monthly budget review with Executive Director.
  • Contribute to NOI improvement through operational efficiency.

Team Leadership
  • Recruit, hire, onboard, and train culinary staff.
  • Promote a culture of accountability and heart-first leadership.
  • Conduct performance reviews and coaching conversations.
  • Maintain staffing levels aligned with occupancy and census.
  • Support cross-department collaboration.

Sales & Occupancy Support
  • Participate in tours when appropriate.
  • Partner with Sales Director and Executive Director for special events.
  • Ensure dining experience supports closing confidence.
  • Provide sample menus and culinary storytelling for marketing use.

Qualifications
  • 3+ years culinary leadership experience (senior living, hospitality, healthcare, or restaurant preferred).
  • Experience managing kitchen staff and food budgets.
  • Knowledge of therapeutic diets preferred.
  • ServSafe Certified (or ability to obtain).
  • Strong leadership and communication skills.
  • Ability to work flexible hours including occasional evenings/weekends for events.

Core Competencies
  • Hospitality mindset
  • Emotional intelligence
  • Operational discipline
  • Financial acumen
  • Resident-centered service
  • Regulatory awareness
  • Team development

Physical Requirements
  • Ability to stand for extended periods.
  • Ability to lift up to 40 lbs.
  • Exposure to kitchen heat and cleaning chemicals.

We are an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

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