Healthcare Culinary Director
About The Position
The Healthcare Culinary Director leads food service operations at Bon Secours St Marys Hospital of Richmond, providing high-quality service in a healthcare environment. The role supports patients and their loved ones through excellent patient meal service and develops the hospital cafe as a community asset through appealing food options, a welcoming retail space, local partnerships, and other initiatives. The position aims to support patient health and well-being while improving perceptions of hospital food. The posting notes that most nights and weekends are off. The director oversees department operations, service quality, staffing, budgets, inventory, vendors, and regulatory compliance. They collaborate with dietitians, chefs, and organizational leaders to achieve goals and develop menus that balance nutritional value with market trends. They provide team leadership, develop staff, monitor performance and satisfaction, and foster a positive and safe workplace. HHS is a private, family-owned business founded in 1975. It provides housekeeping, food, and facility management services to nearly 1,000 customers across six industries and encourages internal career growth. The company describes its workplace as committed to diversity, equity, and inclusion.
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 point-of-sale/register systems.
- Computer skills including word processing, spreadsheets, email, and ordering platforms.
- Willingness to relocate for promotion opportunities.
- Leadership ability to manage a supportive, respectful, and inclusive team.
- 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 support others 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 aligned with market trends and nutritional value.
- Lead in a way that fosters team morale, passion, quality, and respect.
- Maintain or improve customer and patient satisfaction through communication, integrity, and performance.
- Lead recruiting, training, development, scheduling, and assignments for team members.
- 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 (vacation and sick).
- Medical, dental, and vision insurance.
- 401(k) with employer match.
- Employee Assistance Program (EAP).
- Career development and ongoing training.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
