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National Health Foundation

Nonprofit improves health via housing, education

Director of Culinary Services

Food & Beverage Operations ManagementPosted on Nov 9
Full-time$80k - $90k /yr

About the Job

Requirements

  • At least 8 years of progressive culinary experience, including at least 4 years managing a kitchen team and budget.
  • At least 3 years as an executive chef, chef manager, or culinary director.
  • Proven success leading multi-site or central kitchen operations and reducing food costs.
  • An associate or bachelor's degree in culinary arts, hospitality, nutrition, or food service management, or equivalent experience.
  • SERVSafe Food Protection Manager certification is required at hire or within 30 days.
  • A valid California driver's license, auto insurance, and reliable transportation for travel between sites are required.
  • A health screening and background check are required for work in a healthcare setting.
  • Ability to stand and walk for long periods, lift and carry up to 50 pounds, and work in hot, cold, and wet kitchen conditions.
  • Occasionally work early, evening, weekend, or holiday hours to support meal service and events.

Responsibilities

  • Provide program-level oversight and strategic direction for culinary services while supporting the Arleta Kitchen Manager with daily kitchen operations as needed.
  • Meet regularly with the Kitchen Manager to review staffing, performance, menus, production volumes, food costs, safety, guest feedback, and implementation priorities; provide direction and resolve escalated operational issues.
  • Conduct the Kitchen Manager’s formal performance reviews and ongoing coaching, and oversee timely culinary staff evaluations by reviewing and approving the Kitchen Manager’s direct-report reviews in coordination with People & Culture.
  • Provide overall direction for NHF's culinary program in collaboration with the Arleta Kitchen Manager while maintaining the Kitchen Manager's responsibility for daily operations and direct supervision of existing kitchen staff.
  • Develop standard recipes, portion guides, and preparation procedures with the Kitchen Manager, who coordinates daily implementation and staff adherence to food quality, safety, and presentation standards.
  • Coach and support the Kitchen Manager in staff training, performance expectations, team development, and a positive, accountable kitchen culture; coordinate personnel matters through established NHF processes.
  • Assess staffing and operational capacity with the Kitchen Manager and recommend adjustments as meal volume and revenue programs grow, leveraging the existing team wherever practical.
  • Create rotating menus with seasonal, holiday, and cultural themes.
  • Adapt every menu for diabetic, low-sodium, renal, soft or texture-modified, allergy, cultural, and religious diets.
  • Partner with clinical staff on diet orders, gather guest feedback, and use it to improve meals.
  • Plan and pilot meal production for Pico Union and Glendale, initially one to two days per week, and evaluate Ventura service in coordination with the Arleta Kitchen Manager and existing staff capacity.
  • Set food-safe packaging, labeling, holding, and transport procedures between sites.
  • Partner with the Kitchen Manager to assess kitchen layout, storage, equipment, and workflows and implement improvements without disrupting core meal service.
  • Develop and launch revenue programs using the kitchen, such as catering for partners and events and contract meals for other agencies.
  • Build business plans, pricing, and revenue targets with Finance and leadership, and track performance against goals.
  • Identify grant and partnership opportunities that support culinary programs.
  • Oversee the culinary program budget, including food, supplies, labor, and equipment, in coordination with Finance and the Kitchen Manager's day-to-day purchasing and inventory responsibilities.
  • Lead vendor strategy, purchasing standards, and consolidated pricing opportunities; coordinate routine ordering and inventory practices with the Kitchen Manager.
  • Track cost per meal and revenue by program and report savings and results to leadership.
  • Keep all kitchens inspection ready under the California Retail Food Code and county environmental health rules.
  • Oversee regular kitchen compliance reviews and work with the Kitchen Manager to resolve findings promptly and maintain daily readiness.
  • Obtain and maintain permits needed for multi-site meal service and catering.
  • Collaborate with NHF's community business partners supporting internship and workforce development programs at NHF sites.
  • Partner with the Kitchen Manager and existing staff to host, train, and mentor interns, assigning appropriate day-to-day supervision and structured learning goals.
  • Support the Kitchen Manager in maintaining an inclusive kitchen culture, consistent routines, and appropriate safety training for interns and staff.

Desired Qualifications

  • Experience in healthcare, senior living, recuperative care, shelters, schools, or other high-volume institutional food service.
  • Certified Dietary Manager or Certified Food Protection Professional (CDM, CFPP) certification.
  • HACCP certification.
  • Bilingual ability in English and Spanish.
  • Experience launching catering, contract meal, or social enterprise programs.
  • Experience with grant-funded programs and reporting.
  • Experience serving people experiencing homelessness or medically fragile populations.
  • Experience training or supervising interns, job trainees, or people with disabilities in a kitchen.

About the Company

National Health Foundation

Nonprofit improves health via housing, education

National Health Foundation reduces health disparities in under-resourced Southern California communities by improving housing, food access, built environment, and education. It implements community programs, policy advocacy, and partnerships to change environments and expand access to resources, aiming to address root causes of illness. Its place-based, four-priority-area approach centers on empowering residents and improving living conditions rather than only delivering health services. The goal is to remove barriers to good health so residents can live longer, healthier lives regardless of income or background.

Company size
11-50
Company stage
Not listed
Total funding
Not listed
Headquarters
Los Angeles, CA
Founded
1973

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