Senior Culinary Director

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience.

Forefront is seeking a dynamic and experienced Director Culinary Operations to oversee culinary operations and personnel across multiple healthcare and senior living accounts throughout Montana. This leadership role is based in Billings, MT, and requires travel to various locations within the state up to 50% of the time.

The Director Culinary Operations will be responsible for ensuring consistent, high-quality food service that meets regulatory guidelines, supports the health and satisfaction of residents and patients, and fosters a culture of excellence among culinary teams. This individual will collaborate closely with facility administrators, dietitians, and corporate leadership to drive operational efficiency, staff development, and culinary innovation.

Summary/Objective:

The Director Culinary Operations is responsible for leading and overseeing the daily culinary operations across multiple healthcare facilities and senior living communities. This role ensures the consistent preparation and service of high-quality meals that align with dietary guidelines, regulatory standards, and exceptional customer service. This position plays a key role in fostering a culture of excellence, ensuring patient, resident, and client satisfaction. The Culinary Operations Director also plays a critical role in maintaining financial performance, supporting team development, and aligning operations with both company standards and client vision.

Essential Functions:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Implement and oversee company retail programs across service locations.

• Direct and supervise all culinary functions and personnel.

• Implement and operate culinary programs (Meal Suite POS).

•  Support culinary staff development through training, coaching, and performance evaluation.

• Assist in recruitment, interviewing, hiring, and onboarding of culinary team members.

•  Collaborate with dietitians, executive chefs, and directors to ensure meals meet residents’ dietary requirements and preferences, including special therapeutic diets.

•  Ensure food safety and sanitation standards are followed in meal preparation, storage, and service.

•  Oversee inventory management, supply ordering, and food waste reduction.

•  Process invoices and maintain accurate culinary-related financial records. Coordinate with vendors for timely account settlements.

• Manage and complete month-end financials, ensuring accuracy and alignment with budgetary goals.

•  Address food-related concerns or complaints from patients, residents, and staff in a professional and timely manner.

• Maintain accurate records of food temperatures, equipment maintenance, and safety protocols.

• Conduct and document weekly and monthly audits (sanitation, safety, food quality, and meal delivery).

• Monitor and evaluate food quality, presentation, and service to ensure consistency and satisfaction.

•  Establish and maintain culinary standards, operating procedures, and best practices.

• Provide leadership and hands-on support to culinary teams across all locations.

• Conduct regular audits and performance reviews to ensure operational excellence.

•  Collaborate with the Regional Director of Operations on strategic planning and process improvement.

• Manage food and labor costs to meet financial goals and commitments.

• Support new account openings, transitions, and ongoing development initiatives.

•  Create, conduct, and participate in quarterly business reviews (QBRs) to evaluate performance and align goals.

• Build and maintain strong client relationships through regular communication, proactive service, and responsiveness to feedback.

• Participate in client meetings, providing updates on performance, addressing concerns, and ensuring alignment with client expectations.

• Champion client satisfaction, ensuring culinary services consistently meet or exceed expectations.

• Maintain and assist with new menu rollouts.

• Plan and participate in holiday meals and catering events.

• Complete bi-weekly payroll processing as needed.

• Attend and contribute to resident, manager, all-staff, and client meetings.

•  Perform additional duties as directed by the Regional Director of Operations.

Qualifications: 

• 3-5 years of experience with a culinary background, preferably within a healthcare or institutional setting. Knowledge of dietary restrictions and nutrition for individuals with specific health conditions (e.g., diabetes, cardiovascular diseases).

• Certified Dietary Manager (CDM) preferred. 

• ServSafe Food Protection Manager Certification (must be obtained within the first 90 days of employment). 

• Strong communication and interpersonal skills, with the ability to work effectively in a team environment. Ability to manage multiple tasks in a fast-paced environment. 

• Excellent leadership, coaching, and communication skills.

• Valid drivers license.

• Proficiency with Microsoft Office Suite and Google Workspace.

Competencies: 

• Customer Service Oriented

• Basic Food Preparation Knowledge

• Sanitation and Safety Practices

• Problem Solving

• Leadership and Team Development

• Financial Acumen

• Quality Assurance and Compliance

• Time Management

Physical Demands:

The Director Culinary Operations stands and walks constantly throughout the working day, as well as reaches, stoops, bends, lifts, carries, and manipulates various food products, dietary supplies and equipment. The Operations Support Associate must have an ability to work with chemicals and cleaning agents. Must be able to lift and/or carry fifty (50lbs) to seventy-five pounds (75lbs) and withstand exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables.

Position Type/Expected Hours of Work:

This is an exempt salaried position, with expected hours to include: days, evenings, weekends, and holidays.

Travel:

This position requires up to 50% travel. Candidates must be able to travel via automobile and airplane as needed to support operations across multiple locations.

AAP/EEO Statement:

Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.