Manager Culinary Services

Johns Hopkins Medicine•Baltimore, MD

15d

About The Position

The Food and Culinary Manager provides leadership to the culinary team ensuring the effective and efficient operation of main kitchen food service and production areas by supervising and coordinating activities of the production, catering staff, cooks, and all other main kitchen employees as assigned. Upholds the standards of the system-wide customer service program. Responsible for the scheduling and creation of daily job assignments for staff. Responsible for ordering supplies as required.

Requirements

High school diploma
2-3 years previous supervisory experience in food service operation required/applicable experience.
ServSafe Certification is required within 90 days.

Nice To Haves

BA/BS degree in culinary, hospitality or related field preferred.
Healthcare/hospital/nursing home setting preferred or experience in a high-volume account preferred.
Baltimore City Food Service Manager Certificate is preferred.

Responsibilities

Manages the food production and cooking operations in the kitchen.
Supervises work habits to ensure efficiency, productivity, sanitation, and consistency; taking corrective action when necessary.
Maintains and evaluates existing food concepts and products; developing creative food concepts resulting in higher quality and cost effectiveness for patient and retail operations.
Oversees preparation, cooking, and baking of meal components, portioning, and garnishing, ensuring attractive presentation of all food, dishes, and trays.
Ensures compliance with standards established by accrediting organizations including but not limited to federal, state and local regulations, the Joint Commission standards and HACCP guidelines.
Establishes and maintains appropriate processes, policies, inventory systems, and databases related to the storage and handling of food and nutrition products. Ensuring all food production, service, and storage areas, equipment, etc. meet or exceed specified requirements/standards. Inspecting prepared food to ensure adherence to prescribed specifications.
Supervises assigned personnel by providing guidance, training, and continuous professional development and growth.
Monitors adherence to all hospital and JHHS Food and Culinary policies and procedures.
Approves and/or makes recommendations regarding employment, performance appraisals, salary changes, promotions, transfers, and terminations.
Provides leadership to the development, implementation, and modification of standardized menus and recipes in conjunction with JHHS Director for Culinary Services.
Ensures that all system wellness initiatives are developed and incorporated into food management systems.
Participates in the planning and implementation of quality assurance programs for the food production and service areas, analyzing data and making recommendations to correct deficiencies. Involves all assigned food service employees in the maintenance of such programs.
Develops goals and action plans for assigned areas.
Performs other functionally related duties as assigned.
Provides oversight to the patient-focused program to drive satisfaction and patient experience outcomes.
Leads team to improved food quality through use of standardized recipes, equipment, and approaches.
Supports sustainability initiatives through composting, selection of paper goods, and use of local vendors/suppliers as appropriate.
In conjunction with Corporate Purchasing ensures compliance with all negotiated food contracts.