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Food and Nutrition Services Director

2 months ago

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

This position is responsible for overseeing 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 with culinary talent to develop recipe standards and standardized food formularies.
  • Collaborate with the Clinical Nutrition and Wellness team to ensure menus and recipes meet all nutritional and regulatory requirements.
  • Elevate the customer experience for patients, guests, and staff.
  • Manage the 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.
  • Identify, recommend, and implement best practices and culinary/retail solutions to improve service delivery.
  • Develop and administer Culinary Quality Evaluations to ensure food safety and sanitation practices are monitored, quality control measures are followed, and customer satisfaction survey scores are reviewed for discrepancies and ways to improve Food & Nutrition Services.
  • Interview, hire, orient, train, develop, and evaluate the performances of department personnel, and provide direction as necessary.
  • Review and monitor short and long-term culinary/retail financial plans and objectives, measure successes and deficiencies, and recommend corrective course of action.
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.
  • A 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.
License/Certification Required
  • 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.