Manager of Culinary Services - Onalaska

Schedule: Full Time | 80 hours | 

Pay: $31-$36 (exempt) based on location, qualifications, and experience. 

Why You’ll Love Working at Vivie

• Competitive pay with employer-matched retirement and pay-on-demand
• Comprehensive health and wellbeing benefits
• Generous PTO and paid holidays
• Career growth with scholarships, training, and professional development
• Work-life benefits and modern technology that make your day easier

As a Manager of Culinary Services, you will lead the full scope of dining operations for a Vivie community, combining hospitality, regulatory excellence, and culinary innovation. You’ll oversee both the kitchen and front-of-house experience—ensuring every meal served is crafted with care and delivered with heart. You’ll guide and grow a high-performing team, drive financial performance, maintain compliance with food safety and sanitation standards, and ensure every resident and guest receives an exceptional dining experience.

As a Manager of Culinary Services, you will: 

• Lead Daily Culinary Operations – Oversee all aspects of kitchen and dining room functions, including food quality, safety, team supervision, and customer satisfaction.
• Inspire and Develop Team Members – Hire, train, schedule, and mentor kitchen, waitstaff, and culinary support team members. Lead pre-shift meetings and cultivate a culture of professionalism and pride.
• Ensure Culinary Quality and Compliance – Monitor food safety practices, infection control procedures, and special dietary protocols. Maintain full compliance with state, city, and federal sanitation guidelines. 
• Drive Financial Stewardship – Manage food and labor budgets, oversee ordering and inventory, and analyze performance through tools like Point-of-Sale and meal cost analysis. 
• Champion a Best-in-Class Culinary Culture – Promote scratch cooking, presentation, innovation, and warm hospitality. Act as the go-to culinary leader for guests, families, and surveyors alike.
• Other Duties as Assigned – The duties and responsibilities listed above are representative of the nature and level of work assigned and are not necessarily all inclusive. 

This job also requires: 

• Bachelor’s degree in business or food service management, or equivalent experience. Culinary degree or certification strongly preferred. 
• 3-5+ years of experience managing food service in hospitality, assisted living, or long-term care. 
• Food Manager Certification or ServSafe Certification (or willingless to obtain)
• Exceptional leadership, customer service, and communication skills. 
• Ability to pass state mandated background check. 
• Physical capability to perform all essential job functions.
• Ability to read, write, and speak English to ensure effective communication with staff, residents, and visitors. 

Additional Details:

• Employment Type: Salary, exempt 
• Department: Culinary
• Leadership Received: Regional Director
• Division: Culinary
• Travel Requirements: No
• This role does include supervisory responsibilities.