Culinary Director - CDM Required

Hospital Housekeeping Systems•Dallas, TX

10d•Onsite

About The Position

HHS is seeking a friendly, compassionate leader to direct culinary services at Stonewall Memorial Hospital District in Aspermont, Texas. The role supports patients and their loved ones through high-quality food service in a healthcare environment, with a focus on excellent patient meal service and developing the hospital café as a community asset through appealing food options, a welcoming retail space, and local partnerships. The position requires relocation to the area or a daily commute. The description notes that most nights and weekends are off. The Culinary Director manages department operations and team performance, works with facility and company leadership, and collaborates with dietitians and chefs on menus that provide nutritional value and reflect market trends. The role oversees recruiting, training, staff development, scheduling, inventory, purchasing, vendors, payroll, supplies, inspections, and regulatory compliance while maintaining budget goals and patient and customer satisfaction.

Requirements

ServSafe Food Service Manager Certification.
At least 5 years of food operations experience, including at least 3 years of management experience.
Experience with cash handling policies and procedures.
Familiarity with various point-of-sale (POS) or register systems.
Computer skills, including word processing, spreadsheets, email, and ordering platforms.
Must be willing to relocate for promotion opportunities.
Leadership, interpersonal, communication, customer service, professionalism, decision-making, proactivity, teamwork, business ethics, and organizational skills.

Nice To Haves

Certified Dietary Manager (CDM).
Experience working in a hospital environment.
Proficiency in languages other than English, especially Spanish.

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 aligned with market trends and nutritional needs.
Foster a team environment that supports morale, passion, quality, and respect.
Maintain 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.