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Job Description
As the Culinary Director, you will manage the food service department, ensuring high-quality service and customer satisfaction. You'll lead a diverse team, collaborate on menu development, and oversee all operational aspects to foster a positive work environment.
Key Responsibilities
Manage the food service department to provide excellent service and quality
Communicate with leadership to achieve goals
Collaborate with dietitians and chefs to develop menus
Provide leadership that supports a team environment
Maintain and improve customer and patient satisfaction
Lead team member recruiting, training, and development
Perform daily inspections and assessments
Manage inventory, ordering, vendor relationships, and budget compliance
Implement team-building initiatives
Drive compliance with health and safety regulations
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