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Culinary Services Group

The Sr. Director of Culinary provides strategic leadership and oversight for culinary operations across all locations within the CSG portfolio. This role is responsible for ensuring culinary excellence, innovation, and consistency while aligning with client expectations, budgetary parameters, and regulatory requirements. The Director of Culinary serves as a strategic partner to both internal and external stakeholders, driving program development, culinary excellence, and team engagement to deliver an exceptional client and guest experience.

Strategic Leadership- Drive culinary strategy to align operations, innovation, and client satisfaction with business growth and organizational goals.

+ Guide culinary operations across multiple locations to ensure alignment with company standards, client expectations, budget adherence, and compliance with all regulatory requirements.

+ Design and implement innovative, cost-aligned menus and culinary programs tailored to diverse business segments, clinical requirements, market trends, and client needs.

+ Monitor and enhance satisfaction of patients, guests, and clients through site visits, feedback evaluation, and continuous improvement initiatives.

+ Partner with Purchasing, Clinical, Marketing, and Business Development to support strategic initiatives, optimize outcomes, and align culinary programs with overall company goals.

+ Direct procurement, vendor management, inventory, and distribution processes to ensure cost efficiency, consistent quality, and timely delivery of goods and services.

+ Lead culinary planning, training, and culinary operational setup for new account openings to ensure a seamless launch and client satisfaction.

Recruitment & Training- Build and develop high-performing culinary teams through talent acquisition, mentorship, and leadership pipeline development.

+ Recruit, mentor, coach, and evaluate culinary leaders and team members to build capability and engagement; foster a culture of teamwork, respect, service excellence, and integrity.

+ Identify and prepare high-potential employees for future leadership opportunities.

+ Assist in the development and implementation of training programs to ensure consistency in culinary execution, safety practices, and adherence to company and regulatory standards.

Program & Operational Management- Ensure operational excellence through compliance, efficiency, and continuous improvement in culinary programs.

+ Ensure culinary standards are consistently met, including food quality, HACCP compliance, sanitation, and safe work practices; maintain compliance with all company, state, and federal health regulations.

+ Oversee documentation, reporting, production records, and recipe compliance to support accountability and operational efficiency.

+ Analyze performance metrics, audit outcomes, and feedback to identify opportunities for program enhancements and improved efficiency.