Director of Culinary Services

POSITION TITLE: Director of Culinary Services                                                  

REPORTS TO: Senior Vice President

LOCATION: NHF main kitchen site (Arleta), with regular travel to Pico Union, Glendale, and Ventura

CLASSIFICATION: Full Time- Exempt, eligible for NHF benefits

PAY RANGE: $80,000.00 to $90,000.00 per year, based on experience and qualifications 

ABOUT NHF

National Health Foundation (NHF) is a nonprofit organization dedicated to improving the health and well-being of underserved communities by addressing social determinants of health. Through our Recuperative Care programs, we provide individuals experiencing homelessness with a safe place to recover, nutritious meals, care coordination, and support toward stable housing. Our mission brings together hope, health, and housing to improve lives and strengthen communities.

POSITION SUMMARY

The Director of Culinary Services provides strategic leadership for NHF's culinary program, working in partnership with the existing Kitchen Manager at Arleta and the established culinary team. The Director sets culinary standards, guides menu and guest meal improvements, oversees program budgets and multi-site expansion, and develops revenue-generating opportunities beginning in 2027. The Arleta Kitchen Manager continues to manage daily kitchen operations, schedules, meal preparation, and direct supervision of existing kitchen staff. The Director supports and coaches the Kitchen Manager, coordinates implementation of program initiatives, and reports culinary performance to senior leadership.

KEY RESPONSIBILITIES

WORKING RELATIONSHIP WITH ARLETA KITCHEN MANAGER

• The Director provides program-level oversight and strategic direction; Director will oversee the Arleta Kitchen Manager and will support the Kitchen Manager with the day-to-day kitchen operations as needed.  Ultimate responsibility for daily kitchen operations and direct supervision of current kitchen staff.
• 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. Oversee timely performance evaluations for culinary staff, with the Kitchen Manager conducting direct report reviews and the Director reviewing and approving them in coordination with People & Culture.

Culinary leadership and team

• Provide overall direction for NHF's culinary program in collaboration with the existing Arleta Kitchen Manager; maintain 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.

Menu and guest experience

• Create rotating menus with seasonal, holiday, and cultural themes that keep meals fresh and engaging.
• 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.

Multi-site meal production

• Plan and pilot meal production for Pico Union and Glendale, initially 1 to 2 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.

Revenue generation (2027 priority)

• Develop and launch revenue programs that use 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.

Financial and vendor management

• 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.

Compliance and safety

• 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 any permits needed for multi-site meal service and catering.

Workforce and internship partnerships

• Collaborate with NHF's community business partners that support internship and workforce development programs at our 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.