Country Meadows Retirement Communities
Vice President of Dining and Culinary Services
Country Meadows Retirement Communities, Hershey, Pennsylvania, United States, 17033
Vice President of Dining and Culinary Services
At Country Meadows, dining is more than a meal—it’s a daily experience that nourishes the body, brings people together, and creates lasting memories. As our
Vice President of Dining and Culinary Services , you will play a pivotal leadership role in shaping how residents experience dining across all campuses. This position combines strategic direction with a passion for people, guiding culinary teams, overseeing large‑scale operations, and inspiring innovation that delivers both excellence in nutrition and the warmth of hospitality. Your leadership will ensure every meal reflects dignity, choice, and community—making dining a cornerstone of our mission to provide exceptional care and quality of life.
This position is in person in Hershey, PA.
Responsibilities
Develop and execute a comprehensive dining strategy aligned with Country Meadows’ mission and values.
Lead and mentor culinary and dining leaders across all campuses, including Regional Executive Directors and Dining Procurement leadership.
Oversee menu development and ensure nutritional accuracy in line with USDA guidelines and senior dietary needs.
Ensure food safety, presentation, and service standards meet or exceed regulatory and organizational expectations.
Optimize labor and food costs while maintaining high quality standards and meeting $10M+ procurement goals.
Lead staff development, including training curriculum design, certification in food safety, and promoting internal career paths.
Monitor and improve resident satisfaction through feedback, surveys, and continuous quality enhancements.
Build strong vendor partnerships and manage contracts for ingredient sourcing and procurement systems.
Actively participate in industry conferences and bring forward culinary trends and innovations suited to senior living.
Collaborate closely with executive leadership on operational and strategic initiatives, compliance, and hiring of campus dining leaders.
Requirements
Bachelor's or Master’s degree in Nutrition, Dietetics, Hospitality Management, Culinary Arts, or related field. Certified Dietary Manager (CDM) with extensive experience will also be considered.
5–10 years of progressive leadership experience in dining services, including prior cooking and supervisory roles.
Strong background in clinical nutrition, food procurement, and culinary operations.
Experience overseeing $10M+ in procurement and managing complex budgets.
Certified in food safety (ANSI‑accredited course) and qualified to instruct others in certification.
Deep understanding of compliance with federal, state, and local regulations, including HIPAA and food safety standards.
Excellent leadership, coaching, communication, and organizational skills.
Ability to travel to campuses, lead team meetings, and support dining operations as needed.
Benefits
Length of service bonus awards
PayActiv On‑Demand Pay – Work today, get paid tomorrow
Comprehensive benefits including Highmark Blue Shield for medical
Excellent vision and dental
401(k) retirement plan with company match
Generous paid time off and roll over of unused time
Paid holidays including your birthday and a Personal Day of Meaning
Supplemental life insurance, company‑paid short‑term disability, and supplemental short‑ and long‑term disability plans
Family and medical leave
Paid bereavement and jury duty leave
Wellness reimbursement incentives
$2 meals on our campuses including a main dish, a side, drink and dessert
Support
Family‑owned, private company based in Hershey, Pa.
Direct access to your supervisory team
Incentivized career paths and tuition reimbursement
On‑the‑job training and continuing education
Employee assistance program for you and your family
Co‑worker Foundation (grants for in time of need)
Helping Hand interest‑free loans
EOE
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Vice President of Dining and Culinary Services , you will play a pivotal leadership role in shaping how residents experience dining across all campuses. This position combines strategic direction with a passion for people, guiding culinary teams, overseeing large‑scale operations, and inspiring innovation that delivers both excellence in nutrition and the warmth of hospitality. Your leadership will ensure every meal reflects dignity, choice, and community—making dining a cornerstone of our mission to provide exceptional care and quality of life.
This position is in person in Hershey, PA.
Responsibilities
Develop and execute a comprehensive dining strategy aligned with Country Meadows’ mission and values.
Lead and mentor culinary and dining leaders across all campuses, including Regional Executive Directors and Dining Procurement leadership.
Oversee menu development and ensure nutritional accuracy in line with USDA guidelines and senior dietary needs.
Ensure food safety, presentation, and service standards meet or exceed regulatory and organizational expectations.
Optimize labor and food costs while maintaining high quality standards and meeting $10M+ procurement goals.
Lead staff development, including training curriculum design, certification in food safety, and promoting internal career paths.
Monitor and improve resident satisfaction through feedback, surveys, and continuous quality enhancements.
Build strong vendor partnerships and manage contracts for ingredient sourcing and procurement systems.
Actively participate in industry conferences and bring forward culinary trends and innovations suited to senior living.
Collaborate closely with executive leadership on operational and strategic initiatives, compliance, and hiring of campus dining leaders.
Requirements
Bachelor's or Master’s degree in Nutrition, Dietetics, Hospitality Management, Culinary Arts, or related field. Certified Dietary Manager (CDM) with extensive experience will also be considered.
5–10 years of progressive leadership experience in dining services, including prior cooking and supervisory roles.
Strong background in clinical nutrition, food procurement, and culinary operations.
Experience overseeing $10M+ in procurement and managing complex budgets.
Certified in food safety (ANSI‑accredited course) and qualified to instruct others in certification.
Deep understanding of compliance with federal, state, and local regulations, including HIPAA and food safety standards.
Excellent leadership, coaching, communication, and organizational skills.
Ability to travel to campuses, lead team meetings, and support dining operations as needed.
Benefits
Length of service bonus awards
PayActiv On‑Demand Pay – Work today, get paid tomorrow
Comprehensive benefits including Highmark Blue Shield for medical
Excellent vision and dental
401(k) retirement plan with company match
Generous paid time off and roll over of unused time
Paid holidays including your birthday and a Personal Day of Meaning
Supplemental life insurance, company‑paid short‑term disability, and supplemental short‑ and long‑term disability plans
Family and medical leave
Paid bereavement and jury duty leave
Wellness reimbursement incentives
$2 meals on our campuses including a main dish, a side, drink and dessert
Support
Family‑owned, private company based in Hershey, Pa.
Direct access to your supervisory team
Incentivized career paths and tuition reimbursement
On‑the‑job training and continuing education
Employee assistance program for you and your family
Co‑worker Foundation (grants for in time of need)
Helping Hand interest‑free loans
EOE
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