The Culinary Specialist is an experienced, hands-on culinary leader who supports communities during Executive Chef vacancies, leadership transitions, new openings, and other periods of operational need. The Specialist quickly assesses culinary operations, stabilizes department performance, and ensures ESL’s culinary philosophy, hospitality standards, policies, and processes are consistently demonstrated.

Working in partnership with community and divisional leadership, the Culinary Specialist strengthens food quality, dining service, team performance, sanitation, regulatory compliance, purchasing, inventory management, and financial results while preparing the department for a successful transition to permanent leadership.

PRINCIPAL DUTIES AND RESPONSIBILITIES

The following essential functions are fundamental job duties of the position and are to be performed with or without appropriate reasonable accommodation(s).

Interim Leadership and Department Stabilization

• Provide temporary day-to-day leadership of a culinary department during Executive Chef vacancies, leaves, leadership transitions, new openings, or other operational needs.
• Assess food quality, dining service, sanitation, staffing, scheduling, purchasing, inventory, food and labor costs, resident satisfaction, and regulatory compliance.
• Identify immediate risks and resource needs and develop prioritized action plans with the Executive Director and designated culinary or divisional leader.
• Establish clear operating procedures, communication practices, performance expectations, and accountability for front-of-house and back-of-house teams.
• Provide regular progress updates, including accomplishments, unresolved concerns, financial performance, and recommendations.
• Maintain effective operations until permanent leadership is hired and provide a documented transition plan, onboarding, training, and support to the incoming Executive Chef.
• Adapt to each community while consistently applying ESL’s culinary standards, hospitality expectations, policies, and processes.

Culinary Operations and Quality

• Lead daily kitchen and dining operations while serving in an interim Executive Chef capacity.
• Ensure meals are prepared, presented, stored, and served according to ESL standards and applicable health and food-safety requirements.
• Evaluate food quality, taste, consistency, presentation, portioning, service timing, cleanliness, and overall dining-room execution.
• Ensure front-of-house and back-of-house teams work together to provide a consistent and elevated dining experience.
• Maintain appropriate sanitation, temperature, storage, labeling, cleaning, equipment, and documentation practices.
• Provide hands-on support in kitchen and dining operations when needed, including the ability to support various culinary stations.
• Identify inefficient processes and implement practical improvements that can be maintained after the assignment concludes.

Team Member Leadership and Development

• Assess staffing levels, team capabilities, schedules, communication practices, and department culture.
• Participate in recruiting, interviewing, hiring, onboarding, scheduling, coaching, counseling, performance management, and retention efforts.
• Provide hands-on training in culinary techniques, food safety, sanitation, service standards, hospitality, and department procedures.
• Lead department meetings, shift communications, and required in-services.
• Strengthen communication and collaboration between kitchen and dining teams.
• Model servant leadership by maintaining a visible presence, supporting the team during service, and promoting a positive, accountable, and resident-focused culture.

Financial Purchasing and Inventory Management

• Manage department performance against approved food, supply, and labor budgets.
• Monitor food costs, labor utilization, purchasing, waste, inventory, and other key operating measures.
• Identify unfavorable financial or operational trends and implement corrective actions with community and company leadership.
• Ensure approved purchasing standards, products, recipes, portioning guidelines, and vendors are used.
• Maintain appropriate inventory levels while reducing waste, overordering, shortages, and unnecessary emergency purchases.
• Maintain professional vendor relationships and address concerns involving product quality, availability, pricing, and service.

Resident Experience Events and Occupancy Support

• Build positive relationships with residents and families and seek feedback regarding food quality, menu variety, service, and the overall dining experience.
• Respond to concerns promptly, professionally, and with a solution-oriented approach.
• Develop menus that reflect resident preferences, dietary needs, seasonal offerings, ESL standards, and approved budgets.
• Ensure dining venues are clean, welcoming, organized, and consistent with ESL’s first-impression and hospitality standards.
• Partner with Health and Wellness to ensure allergies, therapeutic diets, dietary restrictions, and other resident needs are accurately communicated and followed.
• Plan and execute resident experiences, special events, banquets, themed meals, culinary demonstrations, and other dining programs.
• Collaborate with Resident Experience, Sales, and community leadership on prospect events, road shows, VIP visits, and occupancy-building initiatives.

Portfolio Support and Continuous Improvement

• Serve as a subject matter resource regarding ESL’s culinary standards, hospitality expectations, operating procedures, and financial controls.
• Provide operational support, coaching, and training to Executive Chefs, dining leaders, and other community team members.
• Identify portfolio trends, recurring challenges, and best practices and communicate actionable recommendations to company leadership.
• Assist with culinary tools, menus, recipes, training materials, operating procedures, new openings, acquisitions, leadership transitions, and special projects.
• Share successful practices across communities to promote quality, consistency, efficiency, and continuous improvement.
• Maintain appropriate confidentiality regarding residents, team members, vendors, financial information, and company operations.

Travel and Assignment Expectations

• Travel up to 100% throughout the Experience Senior Living portfolio, including assignments of varying duration and travel with limited notice.
• Work a flexible schedule based on community needs, which may include early mornings, evenings, weekends, holidays, and extended periods away from home.
• Work independently in unfamiliar environments while quickly learning community operations and maintaining consistent communication with the designated supervisor.

Requirements

• Culinary or hospitality degree, or an equivalent combination of education and professional culinary experience, preferred.
• Five or more years of progressive culinary experience in senior living, fine dining, hospitality, hotels, resorts, restaurants, or a comparable environment.
• Three or more years of successful culinary leadership experience, preferably as an Executive Chef or comparable department leader.
• Demonstrated success stabilizing operations, improving team performance, and leading through change; multi-site, regional, interim, new-opening, turnaround, or consulting experience strongly preferred.
• Advanced knowledge of culinary operations, menu development, food production, dining service, food safety, sanitation, purchasing, inventory, and cost controls.
• Experience managing budgets, food costs, labor targets, purchasing, vendors, scheduling, and department performance.
• Experience recruiting, onboarding, training, supervising, coaching, and evaluating culinary team members.
• Food protection manager certification, food handler permit, or other certification required by applicable law or company standards.
• Strong assessment, problem-solving, organizational, communication, and relationship-building skills.
• Proficiency with computers and the ability to learn company systems and technology.
• Valid driver’s license and ongoing compliance with ESL’s Motor Vehicle Policy.
• Ability to meet all applicable state-specific training, certification, background, health, and regulatory requirements.

EXPECTED PERFORMANCE

• Assess culinary operations objectively, establish priorities, and take appropriate action with limited supervision.
• Lead effectively through vacancies, transitions, new openings, and operational challenges while maintaining resident, family, and team confidence.
• Balance immediate operational needs with sustainable improvements to food quality, service, staffing, sanitation, and financial performance.
• Exercise sound judgment and remain professional and solution-oriented during high-volume service or other demanding situations.
• Set clear expectations, delegate effectively, hold team members accountable, and communicate actionable information to leadership.
• Build productive relationships, strengthen team culture, and align community practices with ESL standards without unnecessarily disrupting service.
• Model dependability, adaptability, professionalism, hospitality, and ESL’s mission, vision, and values.

Benefits

We offer a full benefits package that includes medical, dental, vision, STD/LTD, life and voluntary life, 401k with employer matching, paid holidays, and up to 20 days PTO in the first three years.

Application Deadline: We anticipate reviewing applications through November 27th, 2026.

Compensation: $120,000 - $140,000 annual salary, 10% annual bonus target