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Job Description
As the Culinary Director at HHS, you will lead the food service department, ensuring exceptional service and quality while fostering a collaborative and respectful team environment. You'll work closely with dietitians and chefs to create nutritious menus, manage operational tasks, and drive compliance with health and safety standards.
Key Responsibilities
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 align with market trends and deliver nutritional value
Provide leadership that fosters a team environment of morale, passion, quality, and respect
Drive compliance with health, safety, and industry regulatory agencies
Lead team member recruiting, training, development, scheduling, and assignments
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
Perform daily inspections and assessments and coach and counsel team members
Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction
Required Qualifications
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
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