Director of Culinary Operations at American Baptist Homes of the Midwest

Albert Lea, Minnesota, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Apr, 26

Salary

65000.0

Posted On

17 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Menu Development, Food Safety, Team Leadership, Budget Management, Scratch Cooking, Sanitation Standards, Resident Engagement, Staff Training, Communication, Quality Control, Creativity, Operational Systems, Feedback Gathering, Meal Coordination, Regulatory Knowledge

Industry

Hospitals and Health Care

Description

Start a meaningful career as an Executive Chef with Thorne Crest Senior Living Community. Make a difference in someone’s life every day. At Thorne Crest Senior Living Community, we believe that exceptional dining experiences help residents feel valued, cared for, and at home. Join our dedicated culinary team and bring your passion for scratch cooking, creativity, and service to a role where your work truly matters. Why Join Us? People First: Build meaningful connections with residents and collaborate closely with a supportive team. Competitive Pay: $56,000-65,000/year Stable Schedule: Full-time position with rotating weekends and holidays. Supportive Culture: We value our team members as much as our residents. Quick Hiring: Apply today and hear back within 48 hours. What You’ll Do Maintain current knowledge of food-service regulations and best practices. Assist in planning and executing departmental goals, budgets, and operational systems. Develop menus, order supplies, and coordinate meals for special events. Promote high-quality, from-scratch cooking using fresh, flavorful ingredients. Set and enforce recipe standards, portion guidelines, and presentation expectations. Monitor meal quality, ensuring resident preferences and dietary needs are met. Conduct daily rounds to support staff performance, safety, and sanitation standards. Communicate effectively with all departments to ensure smooth operations. Engage with residents to gather feedback and enhance satisfaction. Maintain clean and sanitary food-preparation and storage areas. Participate in ongoing professional development. Train, mentor, and motivate culinary staff. What You’ll Need Certified Food Protection Manager certification, or willingness to obtain within 2 months. Bachelor’s or associate degree in culinary arts, or equivalent training and experience. Minimum 2 years of experience as a chef. Must be 21 years of age or older. Benefits Available to You Medical Dental Vision 403(b) with Discretionary Employer Match Life/AD&D Insurance Short- & Long-Term Disability Accident & Critical Illness Insurance Employee Assistance Program To apply, please complete the required questionnaire. We accept applications on a rolling basis. We are an Equal Opportunity Employer and are committed to a diverse and inclusive workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, age, national origin, ancestry, disability, medical condition, genetic information, marital status, veteran or military status, citizenship status, pregnancy (including childbirth, lactation, and related conditions), political affiliation, or any other status protected by applicable federal, state, or local laws. We are committed to providing an inclusive and accessible recruitment process. If you require accommodations during the interview process, please let us know. Reasonable accommodations will be provided upon request to ensure equal opportunity for all applicants. Applicants may be subject to a background check. Employees in this position must be able to satisfactorily perform the essential functions of the position. If requested, this organization will make every effort to provide reasonable accommodations to enable employees with disabilities to perform the position’s essential job duties. As markets change and the Organization grows, job descriptions may change over time as requirements and employee skill levels evolve. With this understanding, this organization retains the right to change or assign other duties to this position.

Responsibilities

The Director of Culinary Operations will maintain food-service regulations, develop menus, and ensure high-quality meal preparation. They will also engage with residents for feedback and support staff performance.