Corporate Chef in Lansing, Michigan at Parallel Corporate

The Corporate Chef sets and protects the culinary standard across every community in the Parallel Management Group portfolio. This role designs menus that residents look forward to, meet clinical and regulatory requirements, and hit food-cost targets. The Corporate Chef trains and supports community culinary teams, leads new openings and transitions, and acts as the company's subject-matter expert on all things food.

Menu development and culinary standards

• Develop, test and roll out seasonal cycle menus for all dining venues, including restaurant-style, bistro, room service and memory

care dining.

• Write standardized recipes with yields, portion sizes, allergens and nutrient data in the menu management system [e.g.,

MealSuite, Computrition].

• Build menus that honor resident preferences, cultural traditions and holidays, using resident food committee feedback and

satisfaction surveys.

• Set plating, presentation and hospitality standards, and audit them during community visits.

Nutrition and therapeutic diets

• Partner with Registered Dietitians to extend every menu into therapeutic diets (cardiac, diabetic, renal, low sodium) and texture-

modified diets that follow IDDSI levels.

• Create dignified, appealing options for residents with dysphagia, dementia or reduced appetite, including finger foods and

fortified items.

• Make sure menus meet state assisted living regulations and, where applicable, CMS requirements for skilled nursing.

Training and team development

• Train community chefs and cooks on recipes, techniques, food safety and new menu launches, on-site and through recorded

content.

• Mentor community Executive Chefs and build a bench for future culinary leaders.

• Help recruit and interview culinary leaders across the portfolio.

Food safety and compliance

• Set food safety and sanitation policies that meet the FDA Food Code, state and local health codes, and HACCP principles.

• Conduct kitchen audits and mock inspections, and coach teams to close gaps before state surveys.

• Keep allergen and diet-order procedures current to prevent resident harm.

Financial performance and purchasing

• Hold communities to raw food cost targets of [$X.XX per resident day] and help them recover when costs run high.

• Work with the group purchasing organization (GPO) and broadline distributors [e.g., Sysco, US Foods] on the order guide, product

specs and contract compliance.

• Evaluate new products, run cuttings and tastings, and look for savings that don't lower quality.

Openings, transitions and special projects

• Lead culinary setup for new communities and acquisitions: kitchen design input, equipment lists, menus, hiring and opening

training.

• Stabilize communities in transition, stepping in as interim chef when needed.

• Support marketing and sales with signature events, tastings for prospective residents and family events.

• Stay current on senior dining trends and bring new ideas to the dining program.

Qualifications

Required

• Culinary degree from an accredited program, or equivalent professional experience.

• 8+ years of progressive culinary experience, including 3+ years as an Executive Chef.

• 2+ years in multi-unit or corporate culinary leadership.

• Experience in senior living, healthcare, hospitality or contract food service.

• ServSafe Manager certification, or ability to earn it within 90 days of hire.

• Working knowledge of therapeutic diets, texture-modified diets and IDDSI.

• Valid driver's license, reliable transportation and ability to travel overnight.

Preferred

• Certified Dietary Manager (CDM, CFPP) or ACF certification such as Certified Executive Chef (CEC).

• Experience opening new communities or integrating acquisitions.

• Familiarity with state assisted living rules and CMS long-term care dining requirements.

• Experience with menu management software and GPO purchasing programs.

• Bilingual English/Spanish.

Skills

• Creative, scratch-cooking chef who can cook for scale without losing quality.

• Teaches clearly and builds confidence in cooks with a wide range of skill levels.

• Reads P&Ls and manages food cost, labor and inventory.

• Communicates warmly with residents, families and community leaders.

• Organized enough to run several communities and projects at once.

• Comfortable with Microsoft Office or Google Workspace.

Physical requirements and work environment:

• Stand and walk for 8+ hours in commercial kitchens.

• Lift and carry up to 50 lbs.

• Work safely around heat, open flame, sharp tools, wet floors and cleaning chemicals.

• Travel by car and air, often with overnight stays; flexible hours including some evenings, weekends and holidays.