Culinary Director - Private School

Culinary Director – Private School

Nutrition Management Services Company (NMSC) is seeking an experienced and highly motivated Culinary Director to lead the culinary and dining program at a prestigious private school.

This is a hands-on leadership position for a culinary professional who combines strong kitchen operations with creativity, hospitality, team development, and a passion for creating an exceptional dining experience for students, faculty, staff, and guests.

Position Summary

The Culinary Director is responsible for the overall culinary direction and daily execution of the school’s dining program. This individual will lead the culinary team, oversee food production and quality, manage purchasing and inventory, maintain food and labor cost controls, and continually enhance the variety, presentation, and overall quality of the dining experience.

The Culinary Director will work closely with school leadership and the NMSC management team to ensure the dining program reflects the culture and expectations of the school community.

Key Responsibilities

• Provide hands-on leadership and direction to the culinary and food production team.
• Oversee daily preparation and service of breakfast, lunch, special events, and other food service programs as applicable.
• Maintain consistently high standards for food quality, flavor, freshness, presentation, and service.
• Develop creative, seasonally appropriate menus with an emphasis on variety, scratch preparation, and student engagement.
• Ensure appropriate menu options are available for students with food allergies, dietary restrictions, and special dietary needs.
• Recruit, train, schedule, supervise, and develop culinary employees while fostering a professional, positive, and accountable workplace.
• Manage food purchasing, receiving, production, inventory, waste, and cost controls.
• Maintain established food and labor budgets while identifying opportunities to improve efficiency without compromising quality.
• Establish and maintain standardized recipes, production procedures, portion controls, and quality standards.
• Maintain the highest standards of sanitation, food safety, workplace safety, and regulatory compliance.
• Oversee culinary execution for school functions, special events, faculty programs, admissions events, and catering when requested.
• Develop relationships with students, faculty, administrators, and other members of the school community and respond proactively to feedback.
• Introduce new concepts, menu features, culinary events, and dining experiences that keep the program fresh and engaging.
• Maintain equipment, smallwares, and culinary operating supplies necessary for effective daily operations.
• Partner with NMSC leadership on operational goals, financial performance, culinary standards, and continuous improvement initiatives.