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Job Description
As the Culinary Director at HHS, you will oversee the food service department, ensuring high-quality service and collaboration with chefs and dietitians. You will lead a dedicated team, manage operations efficiently, and drive customer satisfaction while adhering to health and safety standards.
Key Responsibilities
Manage the food service department to ensure quality service
Communicate with leadership to achieve departmental goals
Collaborate with dietitians and chefs to develop menus
Provide leadership that fosters team morale and respect
Maintain and improve customer and patient satisfaction
Lead recruiting, training, and development of team members
Conduct daily inspections and assessments
Manage inventory, ordering, vendor relationships, and budgeting
Implement team-building initiatives for a safe work environment
Drive compliance with health and safety regulations
Required Qualifications
ServSafe Food Service Manager Certification
5+ years of food operations experience
3+ years of management experience
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
Willingness to relocate for promotion opportunities
Preferred Qualifications
Certified Dietary Manager (CDM)
Experience working in a hospital environment
Proficiency in languages other than English, especially Spanish
Benefits & Perks
Paid time off (vacation and sick)Medical, dental, and vision insurance401(k) with employer matchEmployee Assistance Program (EAP)Career development and ongoing training