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Director of Food

3 months ago

Oklahoma City Oklahoma, United States Forefront Healthcare & Culinary Services Full time
Job Description


Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare" Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care.

With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience.

Our company is growing again

Forefront Healthcare is looking for a passionate leader to join our team We have an exciting opportunity for a Director of Food & Nutrition Services in Central Oklahoma

WE ARE OFFERING RELOCATION
We are looking for that professional leadership presence along with a strong culinary/ food/retail and strong financial background. You will be excited to lead this team by bringing your excellent business acumen and fresh ideas A hospital background is strongly preferred

WE OFFER AMAZING BENEFITS PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more

Check out our website:
(url removed)

Summary/Objective:


The Director of Food & Nutrition Services directs and oversees food service for patients, employees, and visitors in the healthcare environment.

Develops and maintains food service policies and procedures in accordance with safe handling, preparation, storage, and service of quality food.

Oversees equipment maintenance, record keeping, and all sanitation activities. Familiar with a variety of the field's concepts, practices, and procedures. Relies on extensive experience and judgment to plan, organize and accomplish goals. Communicates effectively and implements programs and projects to efficiently run the department, Leads directs, and develops others. Responsible for budgeting, purchasing, logistics, and revenue generation. Actively participates in Lean process improvement activities.


The Director of Food & Nutrition Services provides overall planning for, direction to, and control of menus and recipes to achieve operating and financial goals and enhance food quality and presentation.

Responsibilities will include retail service,

Will actively participate in new business surveys, proforma development, and presentations.

He/she will assist in the processing of research data, cost analysis, development of recipes and menus, (including sourcing materials), and development and execution of all culinary training programs and materials.

The Director will act as the expert for all operations and make recommendations for our overall strategy.

Additionally, he/she will monitor, research, and report on all competitors' activities, and be responsible for providing leadership in the strategic planning, development, and execution of food marketing plans, culinary support, and consumer food insights to assigned brands and/or corporate clients and incorporating experience from previous assignments to lead and inspire all aspects of talent.


Through regular contact, active listening, and timely addressing of any issues, concerns, or problems, he/she will establish and maintain effective communication with the Registered Dietitians and the Supply Chain department.


This person will be charged with developing excellent working relationships with clients and providing effective training, leadership, and management with all facility staff as he/she understands that the achievement of goals and high standards must be a joint effort in our complex and demanding business environment.


Essential Functions:
Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

Assists in implementing company retail programs in existing and new retail service locations across all lines of business

Directs employee development and training.

Participates in new business sales surveys, proforma development, and presentations

Development and implementation of menus and merchandising standards

Train, monitor, evaluate, and act on unit performance in all culinary areas.

Serves as a liaison to Supply Chain, Operations, and Merchandising and Marketing groups.

Responsible for research and intervention in support of supply chain planning and pricing to improve performance and satisfaction.

Leads the design process of all internal recipes and menu prototype development.

Monitors market trends and identifies appropriate target markets.

Guides product and service offering through the product life cycle.

Innovation of new product and program development

Manage the portfolio of products within the signature recipes.