Healthcare Culinary Director

Hospital Housekeeping Systems • Richmond, VA

6d

About The Position

The Healthcare Culinary Director leads the food service department at Bon Secours St Marys Hospital of Richmond, delivering high-quality food service in a healthcare environment. The role supports patients and their loved ones through excellent patient meal service and helps make the hospital cafe a community asset with appealing food options, a welcoming retail space, and local partnerships. The director works with dietitians and chefs to develop menus that reflect market trends and provide nutritional value, while promoting patient satisfaction and improving perceptions of hospital food.

This leader oversees department operations, team development, customer service, inventory, vendors, scheduling, payroll, supplies, and budget compliance. The position requires a focus on safety, regulatory compliance, and a positive, respectful team environment. The role offers paid time off, insurance coverage, a 401(k) with employer match, an Employee Assistance Program, and career development and ongoing training. Most nights and weekends are off. Relocation is required for promotion opportunities.

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 (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, proactive prioritization, 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.
• Lead a team environment that fosters 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.
• Conduct 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed