With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence.

With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions.

We are pleased to introduce Culinary Services Groups (CSG), a industry-leading food service management company and newly acquired company of CCL Hospitality Group. At Culinary Services Group, our success depends on your growth! Culinary Services Group is recognized as a Top 50 Contract Food Service Management Company, specializing in senior care communities, hospitals, and behavioral healthcare services. We’re seeking growth-oriented leaders who are ready to take the next step in their culinary careers.

Are you a strategic and accomplished leader seeking your next exciting career opportunity? Culinary Services Group (CSG) is seeking a Director of Culinary to join our leadership team.  Rooted in the belief that empowering our teams leads to exceptional service and ultimately improves the quality of life for those we serve; we’re seeking a visionary professional who shares our mission and values. 

The Director of Culinary provides strategic leadership and oversight for culinary operations across all accounts within the CSG portfolio. This role is responsible for ensuring culinary excellence, innovation, and consistency while aligning with client expectations, budgetary parameters, and regulatory requirements. The Director of Culinary serves as a strategic partner to both internal and external stakeholders, driving program development, culinary excellence, and team engagement to deliver an exceptional client and guest experience.

Key Areas of Responsibility

• Drive culinary strategy to align innovation, operations, and client satisfaction with business growth and organizational goals.
• Guide culinary operations across multiple locations to ensure adherence to company standards, client expectations, budget, and compliance with regulatory requirements.
• Design and implement innovative, cost-aligned menus and culinary programs tailored to diverse business segments, clinical requirements, market trends, and client needs.
• Partner with Purchasing, Clinical, Marketing, and Business Development to support strategic initiatives and optimize outcomes.
• Direct procurement, vendor management, inventory, and distribution processes to ensure cost efficiency and quality.
• Lead culinary planning, training, and operational setup for new account openings.
• Recruit, mentor, and develop high-performing culinary teams; foster a culture of service excellence, integrity, and collaboration.
• Ensure culinary standards are consistently met, including food quality, HACCP compliance, sanitation, and safety practices.
• Oversee documentation, reporting, production records, and recipe compliance for accountability and efficiency.
• Monitor satisfaction of patients, guests, and clients through site visits, feedback evaluation, and continuous improvement initiatives.
• Analyze performance metrics and audit outcomes to identify opportunities for enhancement and improved efficiency.

Supervisory Responsibilities

• Directly supervises culinary leaders across multiple accounts.
• Provides training, coaching, and development to culinary managers and team members.
• Supports succession planning and leadership pipeline development across the company.

Requirements Qualifications

To perform this job successfully, an individual must be able to perform each key area of responsibility. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Bachelor’s Degree or Equivalent Experience and 5-7 years in a management role
• CDM and ServSafe preferred.
• Food service management and multi-unit experience preferred
• Exceptional communication skills
• Attention to detail and organizational skills
• Business Ethics
• Customer Service and Leadership skills
• Due to the nature of our business, team members must be able to work a flexible schedule (days, nights, holidays, and weekends)
• Employment candidates for this position must have authorization to work in the United States, pass a background check, and meet any other checks/qualifications required by client/facility, or other statutory requirements.
• Travel will be expected with this position to include driving, air travel and overnight accommodations.