Tradition / Heathers Manor - Senior Culinary Services Director

Location:

1
Tradition
1
8500 Tessman Farm Rd.
11
Brooklyn Park MN 55445
1

This role pays $90,000 to $100,000 DOE and offers great benefits including Medical, Vision, Dental, 401(k) with immediate matching up to 4%, generous PTO and Sick time), and so much more! We can't wait to speak with you about this exciting opportunity!!

Tradition and Heathers Manor are so excited to hire a Senior Director of Culinary Services to support our beautiful communities! This role will work half of the time at Tradition and half of the time at Heathers Manor.

Learn more about our incredible services at

Tradition Senior Living and Heathers Manor Senior Living , and find your greatest culinary journey here!

Our Senior Director of Culinary Services:

- Develops and implements a comprehensive, professional, and upscale Culinary Services program in order to create and maintain a positive experience for all customers at our Heathers Manor and Tradition communities.
- Develops, monitors and maintains effective staffing and retention plans.
- Provides leadership, training and development for staff.

- Researches, plans, develops, produces and serves menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepares diets provided per Policy and Procedure.

- Meets or exceeds established budgetary, financial guidelines.

- Maintains appropriate records and participates in the research, preparation and writing of the department budget.

- Exemplifies at all times Community standards of cleanliness, sanitation, and operational organization.

- Provides hands-on direct cooking as necessary.

- Exhibits cooking standards of speed, accuracy, and efficiency.

- Ensures professional, trained, properly uniformed, and talented staff.

- Maintains responsibility for adhering to food quality, appearance, and presentation standards at all times.

- Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conducts evaluations to make revisions in operations / procedures to promote improved food service.

- Adheres to all equipment and maintenance guidelines.

- Engages on approved purveyor/vendors through established accounts.

- Provides visible, consistent leadership and operational support across both communities.

- Maintains a regular on-site presence at each location based on resident, staffing, service, and business needs.

- Travels routinely between communities and respond flexibly to staffing concerns, special events, regulatory needs, and emergencies.

- Lead, coach, and align both culinary teams around shared standards for hospitality, food quality, sanitation, and resident experience.

- Develops culinary managers, chefs, and supervisors to ensure strong daily execution when the Director is at the other location.

- Maintains clear communication and accountability through routine check-ins, operational updates, action plans, and follow-up.

- Monitor staffing, labor, food cost, inventory, waste, compliance, and overall financial performance for each location and combined operations.

- Promotes the Mission, Vision, and Values of Transforming Age in all areas of responsibility, and demonstrate commitment to Culture of Excellence (https://www.transformingage.org/wp-content/uploads/2022/12/TransformingAge-Culture-of-Excellence.pdf) and strategic goals.
- Performs other duties as assigned.

What you need to succeed:

- High school diploma or the equivalent education, training and experience. Culinary degree preferred.

- Minimum of five years’ experience as executive chef, chef in hotel, restaurant, club, or other similar employment.

- Minimum of three years’ experience of administration and management of food service systems. Senior living community experience preferred.
- Must maintain reliable transportation, a valid driver license, and the ability to travel between assigned communities as required.

- High school diploma or the equivalent education, training and experience. Culinary degree preferred.

- Minimum of five years’ experience as executive chef, chef in hotel, restaurant, club, or other similar employment.

- Minimum of three years’ experience of administration and management of food service systems. Senior living community experience preferred.