Executive Director of Food & Culinary Services

About the Company

Distinguished healthcare innovator & provider of advanced medical practices

Industry Hospital & Health Care

Type Non Profit

Founded 1996

Employees 10,001+

Categories

Health Care Hospitality Training Hospitals & Clinics Medicine Healthcare

Specialties

patient care

Business Classifications

B2C

About the Role

The Company is seeking an Executive Director of Food and Culinary Services to provide strategic leadership and ensure the optimal efficiency and effectiveness of food and culinary service operations. The successful candidate will be responsible for the overall planning, direction, and control of the department, with a focus on maintaining a high level of customer service, patient satisfaction, and a cost-effective management of all service aspects. This role involves overseeing food production, service for patients, employees, and visitors, catering, and procurement of supplies. The Executive Director will also be accountable for developing and managing strategic goals, ensuring compliance with regulatory standards, and leading initiatives to enhance the quality and sustainability of food and culinary services.

Applicants for the Executive Director position at the company should have a BS degree in a related field and a minimum of 10 years of experience in culinary and kitchen management, with at least 5-7 years in a management role. Experience in high-volume, multi-site, complex food service operations is essential, and a background in healthcare or higher education is a plus. The role requires a candidate with a ServSafe Manager certification and a proven track record in budget development, personnel management, and process improvement. The Executive Director will also be involved in training and succession planning, as well as the development and maintenance of standardized menus and recipes. Collaboration with peers to enhance and standardize food and culinary services operations is a key aspect of the role.

Hiring Manager Title Vice President of Food and Culinary Services

Travel Percent Less than 10%

Functions

CEO/President Non-Profit Management Operations General Management Strategy