Oversee and support HHS’ healthcare culinary operations at multiple hospitals in a region.
Motivate on-site management teams and drive success by creating a positive culture and implementing HHS programs and ensuring that policies and best practices are followed.
Perform inspections and assessments and set achievable goals based on current outcomes
Support new products and processes to incorporate sustainable foods and fine dining into our culinary standards
Set clear expectations and performance goals and drive compliance across multiple accounts
Mentor and inspire managers and team members to drive success and create a pipeline of promotable leaders while building an inclusive work environment
Support recruitment, training, and retention for on-site management teams
Monitor the implementation and effectiveness of policies and programs that support patient satisfaction, safety, and more
Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction through communication, integrity, and performance
Analyze data and make adjustments to meet facility, budget, and compliance goals
Provide hands-on assistance as needed to support positive outcomes

1-5 years of experience managing operations across multiple locations
ServeSafe Food Service Manager Certification
Culinary skills including knowledge of recipes, ingredients, food presentation, food safety, and sanitation
Computer skills including word processing, spreadsheets, email, and ordering platforms
Ability to travel a minimum of 50% of the time
Must be willing to relocate for promotion opportunities
Not Required But a Big Plus Certified Dietary Manager (CDM)
Experience working in a hospital environment
Knowledge of fine dining programs, sustainable foods, and farm-to-fork concepts
Proficiency in languages other than English, especially Spanish
Familiarity with OSHA, The Joint Commission, and other regulatory guidelines

Culinary System Operations Manager

Key skills