National Director of Culinary

About the Position

At Grand Living, dining is not a department; it is a defining part of the resident experience. Our In Grand Taste® program is built on exceptional culinary excellence, gracious hospitality, restaurant-quality execution, and meaningful resident engagement. Every meal, every interaction, and every dining venue should reflect the sophistication and elegance of the Grand Living brand.

The National Director of Culinary provides strategic leadership for all culinary front-of-house and heart-of-house operations across Grand Living communities. This executive leader is responsible for developing and executing the long-term, strategic culinary vision while ensuring consistent delivery of the In Grand Taste® program, operational excellence, financial performance, innovation, food safety, hospitality standards, and team member development.

Working closely with Executive Directors, Regional Operations leaders, Dining Managers, Executive Chefs, and corporate leadership, this role drives consistency, elevates the resident dining experience, develops culinary talent, and positions Grand Living as the premier dining experience in senior living.

Essential Functions

Overall, the National Director of Culinary’ s responsibilities will be focused on the following:

Strategic Leadership:

• Lead and continuously evolve Grand Living's In Grand Taste® program.


• Establish culinary standards that support Grand Living's luxury hospitality brand.


• Partner with executive leadership on strategic initiatives, community openings, and operational improvements.

Culinary & Operational Excellence:

• Ensure consistent execution of recipes, menus, food quality, presentation, hospitality, and service standards.


• Develop and implement culinary best practices across all communities.


• Monitor operational performance, resident satisfaction, food safety, and regulatory compliance.


• Lead quality audits and implement continuous improvement initiatives.


• Conduct dining audits, culinary assessments, and operational reviews.


• Develop corrective action plans and monitor ongoing compliance.


• Lead menu development that reflects seasonal offerings, regional preferences, resident feedback, and culinary trends.


• Ensure every dining experience reflects restaurant-quality service and exceptional hospitality.


• Drive continual innovation while preserving Grand Living's culinary identity.

Financial Performance:

• Optimize food and labor costs while maintaining exceptional quality.


• Partner with community leaders on budgeting, purchasing, inventory management, and waste reduction.


• Analyze operational metrics and develop action plans to improve performance.

Leadership Development:

• Recruit, mentor, coach, and develop Dining Managers and Executive Chefs.


• Develop leadership succession plans for dining operations.


• Create comprehensive onboarding, culinary education, and leadership development programs.


• Foster a culture of accountability, innovation, teamwork, and hospitality.

Resident Experience & Innovation

• Champion restaurant-quality dining experiences throughout the organization.


• Utilize resident feedback, surveys, and engagement opportunities to continually enhance the dining experience.


• Ensure residents receive personalized dining experiences that reflect their preferences and expectations.


• Introduce signature culinary/dining concepts, chef demonstrations, resident events, seasonal offerings, and themed dining experiences that distinguish the Grand Living brand.

Vendor & Compliance

• Develop strategic vendor partnerships and purchasing standards.


• Standardize purchasing practices and approved product selections.


• Evaluate vendor performance, pricing, and product quality.


• Ensure compliance with all food safety, sanitation, and regulatory requirements. Lead food safety initiatives and ensure ServSafe standards are consistently maintained.


• Maintain ServSafe and company standards across all communities.

New Community Development

• Participate in planning, design, and opening of new Grand Living communities.


• Provide input on kitchen design, equipment selection, workflow, staffing models, and culinary programming.


• Lead culinary opening support and operational readiness.

Other

Upon employment, all team members are required to fully comply with Grand Living's standards, procedures, and regulatory requirements while supporting the organization's mission of delivering exceptional hospitality. This position requires regular travel to Grand Living communities and active participation in leadership meetings, training programs, community openings, and operational assessments.  

Specific Position Knowledge, Skill, and Physical Requirements

This position is typically performed in an office setting within an assisted living facility. The role may involve occasional interaction with residents and families in a senior living environment. This job description is intended to outline the primary responsibilities and qualifications for the National Director of Culinary role. It may be modified or supplemented as needed to meet the needs of the organization. Typical requirements include ability to:

• Travel extensively, including overnight travel.


• Walk commercial kitchens and dining rooms for extended periods.


• Occasionally lift up to 40 pounds.


• Operate standard office technology.


• Work in both office and commercial kitchen environments.

Qualifications

• Bachelor's degree in Culinary Arts, Hospitality Management, Restaurant Management, Business Administration, or related field preferred.


• Executive Chef certification or equivalent culinary education preferred.


• Minimum of ten (10) years of progressive culinary leadership experience.


• Minimum of five (5) years leading multi-site culinary operations.


• Luxury hospitality, upscale dining, hotel, country club, or senior living leadership experience strongly preferred.


• Demonstrated success leading culinary operations across multiple locations.


• Expert knowledge of culinary operations and restaurant management.


• Strong understanding of luxury hospitality and guest experience.


• Advanced knowledge of food safety and sanitation regulations.


• Proven financial management and budgeting experience.


• Strong leadership, coaching, and talent development skills.


• Excellent communication and executive presentation abilities.


• Experience implementing standardized culinary systems.


• Strong strategic planning and organizational skills.


• Ability to influence leaders without direct reporting authority.


• Strong analytical and problem-solving capabilities.


• Passion for hospitality and creating memorable dining experiences.


• Certified Executive Chef (CEC)


• ServSafe Manager Certification


• Certified Dietary Manager (preferred but not required)


• Hospitality leadership certifications


• Remote position based in Florida.


• Ability to travel approximately 50% throughout Grand Living communities.


• Overnight travel required.


• Ability to support new community openings and special events.

Benefits

Grand Living is a high-end upscale environment including exquisite cuisine and free employee meals (must meet eligibility requirements), Grand Spa & Fitness facilities available for use at designated times. 

Equal Employment Opportunity

At Grand Living, our motto is "Your Life. Uniquely Embraced." We are proud to be an equal opportunity employer, committed to creating an inclusive and supportive environment for all, where our differences aren't just accepted, but celebrated.