Culinary Director

Sodexo•Washington DC, DC

1d•$104,550 - $135,300•Onsite

About The Position

Sodexo is seeking a Director of Culinary for the MedStar Health System, spanning from Baltimore, MD to Washington, DC. MedStar Health is a not-for-profit health system dedicated to caring for people in Maryland and the Washington, D.C., region, while advancing the practice of medicine through education, innovation and research. The Director of Culinary will provide strategic culinary leadership across all 10 MedStar Health hospital locations, ensuring operational excellence, consistency, and an exceptional dining experience for patients, visitors, and staff. This leader will oversee culinary operations while driving innovation, quality, and compliance throughout the region.

Requirements

Energetic, polished culinary professional with high end catering and dining experience and a passion for culinary arts.
A strong production culinary background, ideally in an up-scale restaurant/retail/catering environment.
Demonstrated experience leading and engaging a culinary team and exceptional human resource and supervisory/management skill-set.
Menu planning experience and a strong understanding of current culinary trends.
Ability to effectively communicate to multiple audiences and develop strong relationships with customers.
Ability to multitask and proven effectiveness in a high-standards driven environment.
Strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts.
Ability to successfully lead, develop and train a team.
Ability to creatively and effectively problem-solve and manage projects.
Proficient computer skills as well as exceptional organizational and customer services skills.
Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits.
Bachelor's Degree
5 years of management experience
5 years of experience in operations, marketing, or a related field.

Nice To Haves

Experience with authentic global cuisine is highly desirable.
C.E.C. a plus.

Responsibilities

Lead menu planning, development, and implementation for retail dining, catering, executive dining, and other culinary programs across all locations.
Oversee food production systems, procurement strategies, chef development, and culinary training to ensure operational consistency and excellence.
Build and maintain strong client relationships by delivering exceptional service, driving satisfaction, and supporting long-term client retention.
Champion Sodexo's Mission, Values, and operational standards through effective leadership and continuous process improvement.
Ensure food costs are accurately managed, monitored, and updated to meet financial objectives.
Maintain the highest standards of food safety, sanitation, cleanliness, and regulatory compliance across all culinary operations.
Lead culinary teams in proper food preparation, cooking techniques, presentation, and service while fostering a culture of engagement and accountability.
Ensure full compliance with HACCP, Gold Check, and all federal, state, and local health department regulations.
Monitor inventory levels and maintain appropriate food par levels to support efficient operations while minimizing waste.
Ensure accurate food labeling, dating, and storage practices in accordance with company and regulatory standards.
Oversee the preparation and execution of special events, executive functions, and catered experiences while maintaining Sodexo's culinary standards.