Job Details

Why You Should Work With Us:

At Sinceri Senior Living, we are a fun loving, employee-centric company like no other! Maybe that's why we have been certified by our employees as a Great Place to Work ® for our 6th Year in a row. Create your career with us and learn about allthe career growth opportunities we offer.

Have we sparked your interest yet? Apply online and join our wonderful team. Questions about the application process? Come visit us and our staff will be happy to assist you!

Sinceri Senior living is proud to be an Equal Employment Opportunity employer. We celebrate diversity and do not discriminate based on race, religion, color, national origin, sex, sexual orientation, age, veteran status, disability status, or any other applicable characteristics protected by law. Minors must be at least 16 years of age to be employed by Sinceri Senior Living. Candidates submitted by unsolicited 3rd party recruiters will not be considered.

Purpose:

TheVice President of Culinary Services provides strategic leadership andoperational oversight for all culinary programs across a large portfolio ofsenior housing communities. This role ensures exceptional dining experiencesthat prioritize resident satisfaction, nutritional standards, regulatorycompliance, and financial performance. The VP will lead menu innovation, foodsafety programs, and team development while aligning culinary operations withthe organization's mission of enhancing quality of life for seniors

Essential Job Functions:

StrategicLeadership:

• Develop and execute a culinary vision that reflects the company's brand, resident preferences, and wellnessgoals
• Establish long-term strategies for menu innovation, dietary compliance, locked order guides, and costoptimization
• Drive initiatives that enhance resident engagement and satisfaction through dining experiences

Menu Development & Nutrition:

• Oversee creation of seasonal menus and specialty diets (low-sodium, diabetic-friendly, texture-modified)
• Ensure compliance with state and federal nutrition guidelines for senior living communities
• Incorporate resident feedback and emerging trends in senior nutrition and wellness

Culinary Excellence:

• Standardize culinary processes, recipes, and portion controls across all communities
• Implement systems for inventory management, production planning, and waste reduction
• Partner with Operations to ensure dining programs support overall community performance

Regulatory Compliance & Food Safety:

• Maintain strict adherence to health codes, HACCP standards, and senior care regulations
• Lead internal audits and readiness for state inspections and accreditation reviews
• Develop allergen management and sanitation protocols

Financial Management:

• Achieve food cost and labor targets while maintaining quality standards
• Collaborate with Procurement for vendor negotiations, sustainable sourcing, and locked order guides
• Monitor KPIs such as cost per resident day, menu margin, and waste reduction

Team Leadership:

• Recruit, train, and mentor Divisional Directors (2) , Specialist (2+), and Community Directors
• Build career pathways and professional development programs for culinary staff
• Foster a culture of hospitality, safety, and continuous improvement

Resident Experience & Engagement:

• Partner with Life Enrichment teams to integrate dining into social programming
• Lead initiatives for themed meals, holiday events, and personalized dining options
• Use resident satisfaction surveys to inform menu and service enhancements

Innovation & Sustainability:

• Introduce environmentally friendly options, local sourcing, and waste-reduction strategies
• Explore technology solutions for menu planning, forecasting, budget oversight, and resident feedback
• Align culinary programs with organizational WIGs and Initiatives

Minimum Eligibility Requirements:

• 10+ years of progressive culinary leadership experience, preferably in senior living and/or healthcare
• Strong knowledge of nutrition for aging populations and therapeutic diets
• Proven success in multi-site operational oversight and team management
• Expertise in food safety, regulatory compliance, and quality assurance
• Financial acumen with experience managing budgets and cost controls
• Culinary degree or equivalent experience; advanced certifications preferred

Working Conditions:

This position operates in a remote office setting with frequent on-site visits to senior living communities. The role requires up to 40-50% travel across the portfolio to support culinary operations, audits, and training initiatives. Occasional evening or weekend hours may be necessary to meet business needs and support special events.

Physical/Sensory Requirements:

This role requires the ability to sit or stand for extended periods, travel frequently, and navigate kitchen and dining environments during site visits. The position may involve occasional lifting of materials or equipment up to 25 pounds and requires normal vision, hearing, and verbal communication to effectively evaluate culinary operations and interact with staff and residents. Sensory acuity is essential for assessing food quality, safety, and presentation standards.

OSHA Category Classification:
II: Potential for exposure to bloodborne pathogen

Note: All duties and responsibilities listed are essential job functions and required. These duties are subject to possible modification to reasonably accommodate individuals with disabilities. Marginal functions of the position (those that are incidental to the performance of fundamental job duties) have not been included. However, the omission of specific statements of duties does not exclude them from the position if the work is similar, related or logical assignment to the position.This job description does not constitute an employment agreement between the employer and the employee. It is subject to change by the employer as the needs of the business and requirement of the job change