Director of Nourishment

About Enso Village Enso Village is a Zen-inspired community with a focus on mindful aging, the joys of nature, sustainability and contemplative life and care for adults 60+. Enso Village is a collaboration between the Kendal Corporation, a nationally recognized organization for senior living, and the San Francisco Zen Center. As America’s first and only Zen-inspired senior living community, Enso Village is informed by a set of nine Guiding Principles. These are based on the awareness that we are all connected. We share a commitment to compassion and strive to pay careful attention to the details of everyday life. We are inspired by the history, recipes and practices of Greens Restaurant, a high-quality vegetarian restaurant which was started by the San Francisco Zen Center 45 years ago. For the Director of Nourishment, a primary focus is on the commitment to “honor food as a gift and remember how it comes to us” and “make conscious, informed decisions around the meals we prepare, serve and eat”. We focus on accessing local growers and purveyors of food and wine, with an emphasis on organic food. And we support our on-site kitchen garden to actualize the literal farm to table process and the understanding that our food is a gift. As America’s first and only Zen-inspired senior living community, Enso Village is a workplace like no other place you have ever worked. Here, our staff and residents engage fully and form close and meaningful relationships. We seek to uphold our professionalism and our humanity in equal measure. We listen with open minds and hearts. We learn something meaningful from every person and every experience. Sustaining others is what sustains us. The Role The Director of Nourishment provides strategic leadership and oversight of all dining, culinary, and nourishment operations at Enso Village. This role ensures that all food, hospitality, and service programs support the health, well-being, and satisfaction of residents and all members of the Nourishment team, while reflecting the community’s Zen-inspired values and the Guiding Principles. All while maintaining strict compliance with RCFE (Title 22) and DSS regulations. The Director sets the department’s vision, budget, and standards, and collaborates closely with the Executive Chef, Dining Room Manager and Kitchen Garden Manager to ensure operational excellence, strong interdepartmental communication, and continuous improvement. The Director also consults with the representative of Zen Inspired Senior Living, who encourages alignment with the Zen Inspired Principles. The ultimate success of the Nourishment Department, including quality, compliance, and resident satisfaction, rests with the Director, who provides guidance, mentorship, and accountability to all members of the team. Key Responsibilities Strategic and Operational Leadership Leads the Nourishment Department in alignment with Enso Village’s mission, values, and the Guiding Principles. Establishes and executes the strategic direction for culinary and hospitality programs, ensuring alignment with resident wellness, sustainability, and community engagement. Oversees all aspects of dining operations, including Independent Living, Memory Care, Assisted Living, and catering services. Partners with the Executive Chef to ensure culinary standards, menu development, and meal delivery meet both regulatory requirements and resident expectations. Collaborates with the Kitchen Garden Manager to plan for growing seasonable vegetables. Serves as the departmental liaison to the CEO, senior leadership team, and regulatory agencies. Team Development and Collaboration Directly supervises and supports the Executive Chef, Dining Room Manager, and Kitchen Garden Manager. Coaches and develops team members, fostering a culture of collaboration, accountability, and mutual respect. Holds regular departmental meetings to ensure coordination between kitchen, service, and resident relations functions. Partners closely with the Executive Chef to ensure seamless execution of menu plans, purchasing, and labor efficiency. Compliance and Quality Assurance Maintains full compliance with DSS Title 22, CDPH, and local health department requirements. Oversees food safety, sanitation, and infection control programs. Ensures all documentation (menus, production records, temperature logs, audits) is complete and survey-ready at all times. Leads or participates in all regulatory inspections and ensures prompt resolution of any findings. Fiscal Stewardship Develops, monitors, and manages the departmental operating budget in collaboration with the Executive Chef.<