Culinary Director

Role Overview

• Manage the food service department to provide excellent service and quality
• Communicate with department, facility, and company leadership to achieve goals
• Collaborate with dietitians and chefs to develop menus that are in line with market trends and deliver nutritional value
• Provide leadership that supports a team environment that fosters morale, passion, quality, and respect
• Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction through communication, integrity, and performance
• Lead team member recruiting, training, development, scheduling, and assignments
• Perform daily inspections and assessments and coach and counsel team members
• Manage inventory, ordering, vendor relationships, planning, schedules, payroll, and supplies to ensure budget compliance
• Implement team-building initiatives to create a positive and safe work environment
• Drive compliance with health, safety, and industry regulatory agencies

Requirements

• ServSafe Food Service Manager Certification
• 5+ years of food operations experience, including 3+ years of management
• Experience with cash handling policies and procedures
• Familiarity with various point of sales (POS)/register systems
• Computer skills including word processing, spreadsheets, email, and ordering platforms
• Must be willing to relocate for promotion opportunities
• Not Required But a Big Plus: Certified Dietary Manager (CDM)
• Experience working in a hospital environment
• Proficiency in languages other than English, especially Spanish

Benefits

• Paid time off (vacation and sick)
• Medical, dental, and vision insurance
• 401(k) with employer match
• Employee Assistance Program (EAP)
• Career development and ongoing training