Executive Director of Culinary Services
About The Position
The Executive Director of Culinary Services leads food service operations at St Francis Health, supporting patients and their loved ones with high-quality food service in a healthcare environment. The role focuses on delivering excellent patient meal service and developing the hospital cafe as a welcoming community asset through appealing food options, retail space, local partnerships, and other initiatives. The position offers the opportunity to contribute to patient health and well-being while changing perceptions of hospital food. The director manages department operations, leads and develops team members, collaborates with dietitians and chefs on menus, maintains customer and patient satisfaction, and oversees purchasing, inventory, vendor relationships, scheduling, payroll, and supplies to support budget compliance. The role also drives compliance with health, safety, and industry regulations and promotes a positive, safe, and respectful team environment. The posting notes that employees enjoy most nights and weekends off and may need to be fully vaccinated against COVID-19 or have an approved exemption, depending on facility requirements.
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/register systems.
- Computer skills, including word processing, spreadsheets, email, and ordering platforms.
- Willingness to relocate for promotion opportunities.
- Effective leadership and team management skills.
- Ability to interact with individuals at all organizational levels.
- Effective written, spoken, and non-verbal communication and presentation skills.
- Service-oriented approach focused on exceeding expectations.
- Positive and professional demeanor.
- Ability to make sound decisions and judgments quickly.
- Self-motivation and ability to prioritize projects and needs.
- Willingness to collaborate and provide support to achieve outcomes.
- Integrity, respect, and discretion in business dealings.
- Attention to detail and ability to manage tasks in a fast-paced environment.
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 that align with market trends and provide nutritional value.
- Provide leadership that fosters team 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.
Benefits
- Paid time off, including vacation and sick leave.
- Medical, dental, and vision insurance.
- 401(k) with employer match.
- Employee Assistance Program (EAP).
- Career development and ongoing training.
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
