Director of Culinary chez ON TOP OF THE WORLD COMMUNITIES LLC

Description

Job Summary/Overview

The Corporate Executive Chef leads all culinary operations for On Top of the World Communities and Colen Build’s Calesa Township, overseeing a diverse portfolio of restaurants, catering venues, and future food service concepts. This role is responsible for developing and executing an enterprise-wide culinary strategy that enhances resident satisfaction, strengthens community identity, and drives operational excellence.

The Chef combines innovation, leadership, and business acumen to create memorable dining experiences across both the active adult and multi-generational communities, ensuring consistency, quality, and financial sustainability.

 Duties and Responsibilities

The following statements describe the principal functions of this position and the scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may be expected to perform other duties as assigned, including working in different areas to cover absences or balance the workload. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Develop and execute a comprehensive culinary vision for all dining and catering operations serving On Top of the World residents and the Calesa Township community.
• Create cohesive and scalable menus that celebrate quality ingredients and seasonal availability while aligning with resident preferences and lifestyle expectations.
• Guide enterprise-level product and vendor selection to maximize purchasing power and streamline operations across multiple outlets.
• Partner with leadership to plan and execute culinary concepts for new restaurant openings and future community developments.
• Direct multi-unit kitchen operations to ensure consistency in food quality, presentation, and service across all properties.
• Implement and maintain operating standards for food safety, sanitation, inventory, and quality control.

• Collaborate with purchasing and accounting teams to develop and monitor culinary budgets, control food and labor costs, and maintain profitability without compromising quality.
• Evaluate vendor partnerships, negotiate contracts, and optimize group purchasing initiatives to benefit the enterprise.
• Design menus and experiences that reflect the spirit and diversity of On Top of the World residents and Calesa Township families, ensuring offerings resonate with both age-restricted and multi-generational audiences.
• Support and grow catering and event operations for community gatherings, resident clubs, and private functions.
• Engage with residents and guests through tastings, culinary events, and demonstrations that promote connection and community pride.
• Recruit, train, and mentor Restaurant Chefs, Sous Chefs, and kitchen leaders across all venues.
• Foster a culture that celebrates creativity, craftsmanship, teamwork, and passion for hospitality.
• Design and implement ongoing professional development programs that promote culinary excellence and leadership growth.
• Lead with a positive and approachable management style, inspiring collaboration and consistency across locations.
• Research culinary trends, emerging techniques, and consumer preferences to evolve menus and experiences.
• Champion sustainability, wellness-focused dining, and operational efficiency initiatives.
•  Partner with marketing and operations teams to introduce new culinary offerings and themed experiences.
• Ensure every dining experience aligns with the On Top of the World standard of excellence and community lifestyle brand.
• Performs other duties as assigned

Qualifications (Education, Experience, Technical Skills)

Education and Experience:

• Degree or certification in Culinary Arts or Hospitality Management preferred
• 10+ years of progressive culinary leadership, including multi-restaurant or corporate-level management experience.
• Demonstrated success in menu engineering, vendor negotiation, and cost control.
• Strong background in team development, training, and mentoring.
•  Excellent communication and leadership skills with a passion for serving residents and guests.
•  Proficiency in Microsoft Office Suite and culinary management software.
•  Must possess all current food safety and sanitation certifications.
• Valid Driver’s License with an acceptable driving record.

Skills and Knowledge:

• Strategic and creative culinary leadership
• Enterprise-level planning and financial insight
• Training, mentorship, and culture development
• Guest and resident satisfaction focus
• Cross-functional collaboration and communication
• Innovation balanced with operational discipline

Personal Attributes

• Safety-minded
• Professional and friendly. (Even in challenging situations)
• Self-motivated
• Honesty and integrity
• Attention to detail
• Team-oriented/team player
• Commitment to diversity, equity, and inclusion

Qualifications