Executive Director of Culinary Operations

4 weeks ago

Wheatland, United States Norman Regional Health System Full time
Job Summary

We are seeking an experienced and skilled Executive Director of Culinary Operations to join our team at Norman Regional Health System. As a key member of our leadership team, you will be responsible for overseeing the culinary operations of our multi-campus department, ensuring that our patients, visitors, and employees receive exceptional food service.

Key Responsibilities
  • Administer and direct all system activities related to food production, ensuring compliance with established standards and regulatory requirements.
  • Lead daily operations of food services, including menu planning, procurement, inventory management, and food preparation.
  • Develop and implement strategic direction for the culinary aspect of the department, working closely with the team to achieve departmental goals.
  • Serve as a technical expert and trainer for Sous Chefs and production staff, providing guidance and support to ensure high-quality food service.
  • Manage the budget, controlling costs and ensuring compliance with budget parameters.
  • Implement business practices that uphold the mission, vision, and values of Norman Regional Health System.
  • Create opportunities for employee growth and development, ensuring that staff have the skills and knowledge needed to provide exceptional patient and customer service.
  • Establish and maintain effective working relationships with Sous Chefs, management staff, and other departments to provide a unified food service experience.
  • Supervise and coordinate activities of the culinary team, ensuring efficient and profitable food service operations, including sanitation, safety, customer service training, marketing, merchandising, food quality, and portion control.
  • Participate in patient and overall customer satisfaction activities, ensuring that our food service meets the highest standards.
Qualifications
  • Associates degree in Culinary Arts required.
  • ServSafe certification required.
  • Additional culinary training or certification desired (ACF).
  • Minimum of three (3) years of experience in a large food preparation and delivery institution.
  • Minimum of three (3) years of experience in a culinary leadership capacity.

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