Director Culinary Services-DCS

**Forefront is dedicated to enhancing lives through exceptional culinary and support services.** As a leader on our team, you play a vital role in driving operational success within a healthcare environment. Through our core values Tenacity, Integrity, Creativity, Service Excellence, Safety, and Caring, you will lead teams, ensure high-quality service delivery, and help create a clean, safe, and healing environment for all. If you are passionate about leading people, developing teams, and making a meaningful impact, we invite you to join us. **Why You’ll Love Leading With Us:** - Supportive Culture: Collaborate with a leadership team that values input, accountability, and continuous improvement - Growth-Focused: Access to leadership development, Lean Six Sigma opportunities, and career advancement pathways - Comprehensive Benefits: Medical, dental, vision, life insurance, 401(k), pet insurance, and unlimited PTO - Salary: $100,000 - $110,000 ## The Director Culinary Services provides strategic leadership and operational oversight for all culinary and dining programs, ensuring exceptional food quality, hospitality-driven service, and strong financial performance. This role is responsible for menu innovation, regulatory compliance, client and resident satisfaction, and the development of high-performing teams across multiple service lines, including residential dining, retail, and catering. ## The Director leads budget management, food and labor cost controls, purchasing, and vendor partnerships while upholding the highest standards of safety, sanitation, and therapeutic diet compliance. Serving as a key liaison with clients, residents, and interdisciplinary teams, this position drives continuous improvement, program growth, and the overall dining experience in alignment with Forefront’s mission and service excellence standards ## ## **Position Type and Expected Hours of Work** ## This is an exempt salaried position, with expected hours to include: days, evenings, weekends, and holidays. ## ## **Essential Functions and Duties** ## ## Culinary Leadership & Quality - ## Lead all culinary operations including production, menu execution, catering, and special events. - ## Ensure consistent delivery of high-quality, scratch or fresh-prepared food aligned with Forefront standards. - ## Develop and execute seasonal menus, resident-driven programs, and special dining events. - ## Maintain presentation, taste, and service standards at all times. - ## Champion innovation, resident engagement, and culinary experience enhancement. ## Financial & Operational Performance - ## Own food cost, labor cost, and controllable expense performance. - ## Develop and manage budgets, forecasts, and purchasing strategies. - ## Implement inventory controls, ordering systems, and waste reduction programs. - ## Deliver financial results aligned with contractual and company targets. - ## Partner with the General Manager and Regional leadership on performance strategy. ## Team Leadership & Talent Development - ## Recruit, train, develop, and retain high-performing culinary teams. - ## Lead Sous Chefs, Managers, Supervisors, and frontline culinary staff. - ## Build strong bench strength, succession planning, and training programs. - ## Foster a culture of accountability, professionalism, teamwork, and pride. - ## Conduct performance evaluations, coaching, and corrective action when needed. ## Safety, Sanitation & Compliance - ## Ensure full compliance with all health department, ServSafe, HACCP, OSHA, CMS, and company standards. - ## Lead kitchen sanitation, food safety, and inspection readiness at all times. - ## Maintain documentation, training logs, and audit readiness. - ## Drive a strong culture of food safety and workplace safety. ## Resident / Client Experience - ## Partner with residents, patients, clients, and leadership to drive satisfaction. - ## Participate in resident councils, food committees, tastings, and feedback sessions. - ## Respond proacti…