Director of Culinary Services

Gulfport, MS, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $65,000.00

Work Schedule

Standard Hours

Flexible

Benefits

Health Insurance

Dental Insurance

Vision Insurance

Life insurance

Disability insurance

Paid Time Off

Holiday pay

401(k) with employer match

Paid training

Job Description

Arvum Senior Living is a reputable organization managing Assisted Living and Memory Care communities across eight states in the Gulf Coast and Midwest regions, with over 2,000 units under its care. The company is deeply rooted in its Pillars of Excellence, focusing on creating purpose-driven environments where seniors receive compassionate support and team members enjoy meaningful work, a strong culture, and many opportunities for professional growth. As a leader within one of the largest senior living organizations in the United States, Arvum Senior Living has earned the prestigious Great Place to Work certification consecutively from 2022 through 2026, reflecting its commitment to fostering a positive workplace for all team members.

The role of Director of Culinary Services at Arvum Senior Living is an essential leadership position responsible for overseeing the culinary operations and strategies within the communities. Working alongside the Hospitality Manager, the Director ensures meal preparation, recipe development, food purchasing, and kitchen safety are maintained to the highest standards. This role involves planning menus that cater to the dietary needs and preferences of the residents while managing budgets, controlling food waste, and maintaining vendor relationships. Beyond daily culinary activities, the Director of Culinary Services helps create innovative menus and culinary experiences that balance quality and cost-effectiveness, contributing to overall resident satisfaction.

A significant part of this position includes supervising and developing the culinary and back-of-house staff, ensuring their training aligns with industry standards like ServSafe, and maintaining a safe, sanitary kitchen environment. In addition to routine operations, the Director assists with special event catering, banquet planning, and culinary demonstrations to enhance resident engagement. Regular collaboration with community leadership, marketing, and activities teams helps ensure culinary services meet or surpass expectations and adapt dynamically to resident needs.

Employment at Arvum Senior Living offers a comprehensive package that emphasizes professional growth, culture, and work-life balance, supported through continuous learning opportunities and engaging team environments. The organization is committed to diversity, equity, and inclusive hiring practices, ensuring a welcoming workplace for all. Candidates can expect a role with dynamic responsibilities, where creative culinary expertise, strong leadership capabilities, and a passion for senior living intersect to make a meaningful impact on residents and their families.

Job Requirements

Bachelor's degree or equivalent combination of education and experience
minimum five years' experience as an Executive Chef in hospitality
current ServSafe Certification
ability to supervise and manage culinary staff
experience with budgeting and cost control
knowledge of food safety and sanitation standards
strong interpersonal and communication skills
ability to collaborate with cross-functional teams
commitment to delivering high-quality culinary services

Job Qualifications

Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef
minimum of five years' experience as an Executive Chef within the hospitality industry
current ServSafe Certification

Job Duties

Assist in planning, preparation, and execution of special events, banquets, and theme meals
uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community
understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor
review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases
responsible for ensuring that purchasing standards are maintained and that approved vendors are always used
maintain strong and positive relationships with all vendors
accurately report and submit monthly inventory of food & beverage supplies
interview, hire and train staff for culinary and back of the house positions
may assist with interviews for front of the house positions as well
responsibly manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy
work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores
ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair
ensures any dietary needs and restrictions are met
confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures
manages control of food preparation with particular attention to potential overproduction and waste
oversee maintenance and production of accurate daily records
provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance
in collaboration with the Hospitality Manager, ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation
in collaboration with the Hospitality Manager, works with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service
work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events
in unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered
advise community leadership of any concerns regarding residents
assist Kitchen and Restaurant staff with back and front of the house operations as needed
this includes the ability to work all stations in the kitchen and/or dining room if needed