Responsibilities
Culinary Production & Menu Execution
Create seasonal menus sourcing from approved partners and following local and sustainable practices whenever practical, i.e., within budget and aligned with the overall RiverWoods culinary program.
Plan, prep, and execute daily menus across all dining venues (main dining room, bistro/café, health center, and small-house/memory support kitchens), maintaining ACF-format standardized recipes for all food preparation, and plan for compostable by-products.
Ensure 85–90%+ scratch-cooked production consistent with community culinary standards.
Partner with the Regional Director of Culinary Operations on seasonal menu development, rotation cycles, daily specials, and resident satisfaction survey feedback.
Maintain plate presentation, portioning, and quality consistency across multiple simultaneous service points.
Therapeutic & Modified Diets
Ensure accurate execution of physician-ordered therapeutic diets and texture-modified diets in line with IDDSI framework standards.
Coordinate with nursing, dietitian/dietary consultant, and PointClickCare-fed diet orders to eliminate errors between medical records and kitchen production.
Maintain consistent therapeutic-diet terminology and procedures across all levels of care (independent living, assisted living, memory support).
Manage Big-9 allergen identification, labeling, and cross-contact prevention across all venues.
Food Safety & Compliance
Analyze the flow of food through the organization and maintain full HACCP program compliance for hazard mitigation, including temperature logs, receiving standards, and critical control point monitoring.
Serve as a primary point of contact for state health department and other regulatory surveys related to food service.
Ensure proper cleaning and sanitation per Uniform Food Code are routinely completed by team members through the use of department logs and cleaning checklists, across all kitchens, small-house pantries, and storage areas.
Maintain ServSafe certification (or equivalent) for self and ensure appropriate certification coverage among kitchen leadership.
Ensure thorough and timely inventories are performed on all perishable and non-perishable goods.
Financial & Operational Management
Own food cost, labor cost, and waste targets for kitchen operations; analyze variance and adjust production accordingly.
Manage purchasing, receiving, inventory, and vendor relationships in partnership with procurement.
Support production planning that reduces over-production waste (e.g., par-based and demand-driven prep vs. static batch production).
Utilize menu/production management systems (e.g., Must Have Menus) and POS data to inform forecasting.
Schedule culinary operations staff within approved budget two weeks in advance.
Assure all equipment is in good working order at all times, place work repair orders as needed, and work with the Regional Director to develop a preventive maintenance program.
Staff Leadership & Development
Follow departmental process to select, hire, orient, train, coach, recognize, and evaluate all culinary operations team members directly and through subordinate team members.
Recruit, train, schedule, and develop a kitchen team that blends full-time staff and a per diem workforce.
Develop job flows for individual positions by identifying critical tasks, communicating procedures, desirable outcomes, and expected times of completion.
Set clear performance expectations and provide hands-on coaching, especially for high school/college-age per diem staff.
Build a positive kitchen culture that supports cross-training and internal advancement.
Partner with the Dining Operations Manager and supervisors to ensure smooth handoffs between kitchen production and dining room service.
Cross-Functional Collaboration
Work with internal and external teams to achieve results.
Partner with nursing and dietary services on resident-specific dietary needs and care plan changes.
Support community dining events, special functions, and fundraising events (e.g., galas) with menu design and execution.
Represent culinary operations in interdisciplinary care conferences as needed.
Active participation in the Dining Committee.
Professionalism & Conduct
Model professionalism as a chef through commitment to integrity, ethical standards, and providing the highest quality products.
Qualifications
High school diploma or GED and formal education in Culinary Arts; 2-4 year Culinary Arts degree preferred.
Minimum of Five (5) years as a Sous chef, chef or manager in a continuing care retirement community, hotel, restaurant, hospital or school. Proven successful prior work experience is necessary. Proficient computer skills - Microsoft Office for word processing and input into Excel worksheets.
ServSafe Food Protection Manager certification required or obtained within 90 days of hire. Certified Dietary Manager (CDM) or Certified Culinary Professional credential preferred.
RiverWoods Group: Northern New England’s Largest Family of CCRCs
Three Communities, One Philosophy: Providing Community and Peace of Mind
Since 1994, every day we honor our founding premise: we are here to make things better. Everyone who works here, who serves on our board, who comes to live at one of our communities is connected to this concept. We are about making things better for people, every day. We believe that growing older should enhance, not diminish, the opportunity for a productive and rewarding life.
Each member of our team plays a critical role in achieving our mission: to create community and provide peace of mind to our residents. At RiverWoods, you will have the opportunity to work in a bright, attractive and vibrant community and enjoy a thriving long-term career.
If you’re looking for work that has meaning, purpose, and a future – then RiverWoods is for you.
