Culinary Specialist

The Culinary Specialist is a highly mobile, expert culinary resource who supports Experience Senior Living communities through hands-on leadership, interim Executive Chef coverage, stabilization support, and best-practice execution. This role is 100% travel-based and is deployed to communities experiencing Executive Chef vacancies, leadership transitions, new openings, performance gaps, or heightened operational need within the Culinary and Dining functions.

The Specialist works side-by-side with community teams, providing culinary expertise, training, coaching, and direct operational support while reinforcing ESL’s culinary standards, hospitality expectations, food safety requirements, and financial discipline.

While this role does not hold permanent supervisory responsibility, it temporarily performs the essential functions of the Executive Chef during vacancies, onboarding periods, or short-term assignments, and prepares each 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 & Department Stabilization

Temporarily assume Executive Chef responsibilities during vacancies, leaves of absence, onboarding periods, new openings, or periods of increased operational need, ensuring continuity of dining service and resident satisfaction.

At the start of each assignment, assess food quality, dining service, sanitation, staffing, scheduling, purchasing, inventory, food and labor costs, and regulatory compliance, and develop a prioritized action plan with the Executive Director and VP, Culinary.

Direct the day-to-day work of front-of-house and back-of-house team members during assignments, including scheduling, task assignment, coaching, and corrective action consistent with company policy.

Provide hands-on support at all kitchen and dining stations as needed, including during high-volume service.

Provide regular progress updates to the Executive Director and VP, Culinary on accomplishments, open risks, financial performance, and recommendations.

Prepare a documented transition plan and support the onboarding of the incoming Executive Chef before the assignment concludes.

Culinary Operations & Food Safety

Ensure all food is prepared, stored, presented, and served according to ESL standards and applicable state and local health code requirements.

Evaluate and improve food quality, consistency, presentation, portioning, and service timing across all dining venues.

Ensure proper sanitation, temperature control, labeling, storage, equipment care, and required documentation practices.

Partner with Health & Wellness to ensure allergies, therapeutic diets, texture-modified diets, and other resident dietary needs are accurately communicated and followed.

Support communities in achieving and sustaining an inspection-ready kitchen at all times, and provide guidance during health inspections and follow-up visits.

Training, Coaching & Capability Building

Deliver side-by-side training to culinary and dining team members in culinary techniques, food safety, sanitation, service standards, and hospitality.

Support the onboarding and transition of newly hired Executive Chefs, Sous Chefs, and Restaurant Managers through real-time guidance and mentoring.

Participate in recruiting, interviewing, and hiring to fill open culinary positions during assignments.

Lead department meetings, pre-shift huddles, and required in-services.

Reinforce accountability and consistency without assuming long-term people management authority.

Financial, Purchasing & Inventory Management

Manage department performance against approved food, supply, and labor budgets, including documentation of monthly spend.

Monitor food cost, labor, waste, and inventory, identify unfavorable trends, and implement corrective actions with community leadership.

Ensure approved vendors, purchasing standards, recipes, and portioning guidelines are followed, and address vendor concerns regarding quality, availability, and service.

Maintain appropriate inventory of food, supplies, smallwares, and tableware while minimizing waste and emergency purchases.

Resident Experience & Sales Support

Meet regularly with residents and families to gather feedback on food quality, menu variety, and service, and respond to concerns promptly and professionally.

Plan menus that reflect resident preferences, dietary needs, seasonal offerings, ESL standards, and approved budgets.

Plan and execute resident experience events, special events, banquets, and themed meals.

Partner with the Director of Sales on culinary demonstrations, prospect events, and road shows that support occupancy.

Collaboration & Travel

Partner closely with the VP, Culinary, Divisional Operations leaders, and community Executive Directors to prioritize deployments based on business need.

Maintain flexibility to deploy rapidly, often with limited notice, to communities across the operating and developing portfolio.

Provide timely feedback, observations, and recommendations following assignments, and share successful practices across communities.

Support the development of culinary tools, recipes, training materials, and operating procedures as directed by the VP, Culinary.

Additional Responsibilities

Maintain required food safety certifications across assigned states.

Maintain confidentiality of resident, team member, vendor, and financial information.

Perform other duties as assigned consistent with the scope and intent of the Specialist role.

Requirements

• Minimum five (5) years of progressive culinary experience in senior living, fine dining, hotels, resorts, or hospitality, including at least three (3) years as an Executive Chef or comparable culinary leader.
• Multi-site, regional, interim, new-opening, or turnaround experience preferred.
• Strong knowledge of menu development, food production, dining service, food safety, sanitation, purchasing, inventory, and cost controls.
• Certified Food Protection Manager (e.g., ServSafe Manager) or ability to obtain, plus food handler permits as required by state law.
• Proficiency in Microsoft Office and familiarity with systems such as UKG, OnShift and SharePoint preferred.
• Valid driver’s license and ability to meet company driving standards required.
• EXPECTED PERFORMANCE
• Culinary degree, or an equivalent combination of education and professional culinary experience, preferred.
• 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.
• Expected Performance
• Ability to travel 100% of the time, including evenings, weekends, and holidays as needed, with assignments of varying length.
• Able to quickly assess an unfamiliar operation, set priorities, and act with limited supervision.
• Builds trust quickly with residents, families, and team members while holding the team accountable.
• Remains professional and solution-oriented during high-volume service and other demanding situations.