Culinary Management M08

Job Description

Title: Culinary Management M08

Requisition #: 682155

Location: Philadelphia, PA, US

Career Area: Culinary

Information at a Glance

Job Description

The Culinary Director serves as the senior culinary leader for the SeniorLIFE+ portfolio, responsible for advancing culinary strategy, operational performance, financial results, compliance, and talent development across a growing network of senior living communities. This role partners with operations, nutrition, and culinary leaders to create scalable programs that elevate the resident dining experience while supporting business growth and profitability.

The successful candidate is a strategic culinary professional who combines strong business acumen with operational expertise and the ability to influence leaders across a multi-site environment. This position requires up to 70% travel, including support for new community openings, operational assessments, and culinary training initiatives. Key priorities identified for the role include cost optimization, training and compliance, program enhancement, and support of new business growth.

This position is ideally based in Chicago, IL; Philadelphia, PA; Washington, DC; or the New York metro area. Candidates located in these markets will be best positioned to support the portfolios concentration of business, growth strategy, and travel requirements.

Job Responsibilities

Culinary Strategy & Program Development

• Develop and implement scalable, seasonal, and nutritionally balanced menu programs across Independent Living, Assisted Living, Memory Care, Skilled Nursing, and CCRC communities.
• Partner with Registered Dietitians to ensure menus support therapeutic diets while maintaining flavor, presentation, and resident satisfaction.
• Drive culinary innovation through menu engineering, scratch-cooking initiatives, action stations, catering programs, and resident-focused dining experiences.
• Evaluate industry trends and implement enhancements that strengthen resident engagement and program performance.

Operational Excellence & Financial Stewardship

• Lead initiatives focused on food cost optimization, labor efficiency, inventory controls, purchasing practices, and overall culinary performance.
• Develop, implement, and audit standardized culinary operating procedures, recipes, production systems, and yield management processes.
• Analyze operational and financial metrics to identify opportunities for improvement and sustainable growth.
• Provide hands-on support to communities experiencing operational, quality, or cost challenges.

Compliance & Quality Assurance

• Ensure compliance with all applicable federal, state, and local regulations, including CMS, OSHA, health department, and company standards.
• Lead food safety initiatives, HACCP compliance, sanitation audits, and corrective action programs.
• Conduct culinary assessments to ensure consistency in food quality, execution, and resident experience.

Talent Leadership & Mentorship

• Recruit, coach, and develop Culinary Directors, Executive Chefs, Food Service Directors, and culinary leaders throughout the organization.
• Deliver training programs that strengthen culinary, operational, and hospitality capabilities.
• Foster a culture of accountability, continuous improvement, collaboration, and operational excellence.

New Business & Strategic Growth

• Provide culinary leadership for new business openings, transitions, and mobilizations.
• Support client presentations, operational start-ups, and growth initiatives as the culinary subject matter expert.
• Partner with operations leaders to develop programs that enhance resident satisfaction, support profitability, and create long-term business value.

Qualifications

• Previous leadership experience in contract food management within a multi site or multi unit environment
• Bachelors degree in Culinary Arts, Hospitality, Food Service Management, Business, or related field, or equivalent experience.
• 8+ years of progressive culinary leadership experience, including multi-unit responsibility.
• Strong knowledge of food cost management, financial reporting, inventory controls, and culinary operations.
• Proven ability to influence stakeholders, drive change, and lead through collaboration.
• Experience developing culinary programs, menus, and operational standards at scale.
• Certified Executive Chef (CEC) or equivalent certification preferred.
• Senior living, healthcare, hospitality, or contract food service experience preferred.
• Ability to travel up to 70%.

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what youre pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.