Regional Culinary Services Manager

Southern HealthCare Management, LLC, operates 10 Skilled Nursing Centers in North Carolina and has since May 2014.  A leading provider of quality care and services to those we serve, SHCM is seeking a candidate with experience in providing Fine Dining within Skilled Centers. 

This is a hands-on leadership role responsible to support the local teams in all 10 Centers.  While delivering a quality dining experience for all our residents, the successful candidate will support our policies and procedures to ensure regulatory compliance, positive cultures within our Culinary Teams, and budgetary success.

This role requires someone who is comfortable being in the field, working directly with teams, and driving consistent standards across all buildings.

Key Responsibilities

• Ensure all kitchens are survey-ready and compliant with state and federal regulations (including food safety and sanitation standards)
• Oversee food cost, labor performance, and purchasing practices
• Conduct routine site visits and identify opportunities for improvement
• Lead, coach, and develop Culinary Managers and team members
• Ensure food is prepared, stored, and served according to company and regulatory standards
• Maintain consistency in food quality, service, and operations across all facilities
• Collaborate with Administrators, Nursing leadership, and Dietitians
• Familiar with PCC clinical processes and dietary related workflows
• Support resident satisfaction through strong execution and engagement

What We’re Looking For

• CDM or similar state required certification
• 5+ years of healthcare food service leadership experience
• Multi-site experience preferred
• Strong understanding of:
• Food safety and regulatory compliance
• Budget management
• Team leadership and accountability

What Will Make You Successful in This Role

• Demonstrated ability to assess operations quickly, identify risk, and drive timely, effective corrective action
• Proven success managing multiple locations in a fast-paced, high-accountability environment
• Strong leadership presence with a disciplined focus on execution, ownership, and results
• Unwavering commitment to upholding and reinforcing consistent standards across all facilities

Additional Details

• Frequent travel required (up to 90%)
• Competitive salary with performance-based incentives

#001Corp

· Must have current and active Certified Dietary Manager Certification as approved by the Dietary Managers Association or have current and active Credentials as a Dietetic Technician or Registered Dietitian.· Five (5) year supervised food service experience in an institutional setting focusing on planning, preparing and servicing regular and therapeutic diets.· Cooking experience and Dietetic Clinical experience a plus· Multi Account Food Service Supervision required· Must meet state-specific requirements. SUPERVISORY RESPONSIBILITIESSupervises the food service staff and others for whom they are administratively or professionally responsible.

PHYSICAL DEMANDS AND ENVIRONMENTWorking in institutional kitchen environment, employee may be required to sit, bend, stoop, see, talk and hear. May occasionally lift or move items of up to 50 pounds. In compliance with applicable law, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

OTHER REQUIREMENTSParticipates in (or conducts) company-sponsored training to safeguard against improper use and disclosure of resident’s protected health information. Monitors and ensures compliance with company policies, procedures and state and federal law. Adheres to and oversee communication of privacy guidelines relative to the confidentiality of residents' protected health information.