National Health Care Associates (National) is proud to be a family-run organization since 1984. Like family, each of National’s centers are unique but share common values: Kindness, Service, Compassion and Excellence. Today, our centers include more than 40 premier providers of short-term rehabilitation, skilled nursing, and post-hospital care including several named “Best Of” by US News & World Report. When you join the team at National, you join a team that provides life-changing care to thousands of patients, residents, and families in a Great Place to Work Certified environment.
We have an immediate need for a Corporate Director of Culinary Operations to oversee dining and dietary operations at our 40+ skilled nursing centers in 6 states: CT (24), NY (6), ME (8), VT (2), NH (1), MA (1). The successful candidate has a comprehensive understanding of nursing home: regulatory process, kitchen operations, food budgeting/ordering, MDS, menu design as well as successful experience onboarding and training Food Service Directors and Registered Dietitians.

QUALIFICATIONS:

• Minimum of 7-10 years of progressive leadership experience in healthcare dietary/culinary/food service operations, in the long-term care/short term rehab industry.
• Bachelor’s degree in Hospitality Management or related field preferred.
• Strong knowledge of associated industry regulations.
• Proven track record of success in financial management, kitchen operations, dietary dept oversight, and culinary excellence in a multi-facility environment.
• Flexibility to travel within the region as needed and work occasional evenings and weekends to support facility operations and initiatives.
• Proven experience in food production.
• Strong leadership skills with the ability to motivate and manage teams effectively.
• Excellent communication and interpersonal abilities.

• Develop and execute strategic plans, goals, and objectives in alignment with the organization’s mission, vision, and values, driving growth, profitability, and operational excellence.
• Ensure compliance with federal, state, and local regulations, accreditation standards, and industry best practices, maintaining a strong focus on food quality and presentation, kitchen sanitation and safety.
• Onboard, train and and develop FSD’s and RD’s at assigned facilities.
• Oversee budgeting, financial planning, and resource allocation, monitoring revenue, expenses, and profitability to ensure fiscal responsibility and sustainability
  If you’re passionate about playing a critical role in driving the success and sustainability of our Centers, in an environment where your expertise and dedication are valued and appreciated, we invite you to join our team as a Corporate Director of Culinary Operations.