Food and Nutrition Services Director

7 days ago

Hialeah, Florida, United States Catholic Health Service Full time
Job Summary

Catholic Health Services is seeking a highly skilled and experienced Food and Nutrition Services Director to lead the development, implementation, and management of core culinary systems, central production, food procurement systems, and training programs for the CHS Villa East Facility.

Key Responsibilities
  • Develop and manage culinary and retail programs to ensure program service support objectives are met.
  • Provide consultative, operational, and technical support to managers in support of the overall management of Food Service culinary and retail programs.
  • Standardize core culinary and food procurement policies and procedures related to expense management and operations.
  • Implement core program systems, including menus, food formularies, culinary standards, auditing tools, and competencies.
  • Partner collaboratively with culinary talent to develop recipe standards and standardized food formularies.
  • Work collaboratively with the Clinical Nutrition and Wellness team to ensure menus and recipes meet all nutritional and regulatory requirements.
  • Elevate the customer experience (patient, guests, staff).
  • Manage third-party Micro Market program for retail.
  • Work with managers to ensure product development meets fiduciary goals for the location's monthly outcome of program profit and loss.
  • Participate in monthly budget reviews with the System Director, Food & Nutrition to address budget variances and needed program adjustments.
  • Identify, recommend, and implement best practices and culinary/retail solutions to improve service delivery.
  • Facilitate monthly meetings with site leaders to review initiatives, discuss strategies, and promote a collaborative environment across the System.
  • Implement and execute ongoing efforts within the system to drive compliance within the Food & Nutrition to reduce supply expenses.
  • Develop and administer Culinary Quality Evaluations to ensure food safety and sanitation practices are monitored, quality control measures are followed, and reviews Customer Satisfaction Survey scores for discrepancies and ways to improve Food & Nutrition Services.
  • Prepare Performance Improvement Plans (PIP) where necessary to resolve customer satisfaction issues and address program quality deficiencies.
  • Interview, hire, orient, train, develop, and evaluate the performances of, and when necessary, discipline and/or discharge department personnel.
  • Provide direction, as necessary, to staff regarding sensitive and/or complex work, related problems, resolve complaints, and respond to inquiries regarding department operations.
  • Review and monitor short and long-term culinary/retail financial plans and objectives, measure successes and deficiencies, and recommend any corrective course of action and monitor implementation and compliance.
  • Approve purchases and contract/product compliance within established scope and authority.
Requirements
  • Bachelor's Degree in Hospitality Management or a Degree in Culinary Arts (2-4 year program).
  • A minimum of three years of experience in a corporate or large multi-site leadership position (healthcare preferred).
  • A minimum of five years of experience in purchasing and contract negotiation.
  • Comprehensive knowledge of Food & Nutrition/Hospitality management principles and practices.
  • Excellent leadership, analytical, organizational, planning, delegation, coaching, and interpersonal skills.
  • Exceptional communication skills, including written and verbal.
  • Proficiency with Microsoft Office.
  • Current ServSafe Food Service Sanitation Manager Certification.
  • Current State of Florida Food Service Sanitation Manager Certificate within three months of start date into position.
  • Certified Executive Chef certification (CEC) from the American Culinary Federation, preferred.

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