Job Overview
Employment Type
Full-time
Compensation
Salary
Range $52,300.00 - $107,200.00
Work Schedule
Standard Hours
Benefits
Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
401(k) with employer match
Employee assistance program
Career development and ongoing training
Job Description
HHS is a private, family-owned business with a strong commitment to its team members and delivering honest, quality-driven customer service. Established in 1975 as Hospital Housekeeping Systems, HHS has grown significantly and now provides a wide range of services, including housekeeping, food service, and facility management, to nearly 1,000 customers across six different industries. This rapid growth is supported by a company culture that values growth from within, fostering countless future leaders who are encouraged to seize new opportunities within the organization. Additionally, the company boasts an active Diversity, Equity, and Inclusion (DEI) Team dedicated to cultivating a workplace where individuals from all backgrounds feel heard, respected, and empowered to advance professionally. HHS is recognized for its focus on workplace diversity and inclusion, and it also encourages veterans and candidates with military experience to apply, emphasizing a supportive and inclusive workplace.
The Director of Culinary Services at HHS will play a pivotal role in harnessing the power of food to promote healing, support well-being, and develop a thriving culinary program within a healthcare setting. This role requires a professional leader who can motivate, educate, and inspire a culinary team to consistently deliver exceptional service with an emphasis on local, sustainable, seasonal, and organic ingredients. The Director is responsible for managing the food service department to ensure excellence in quality and customer satisfaction. This job demands effective communication and collaboration with departmental, facility, and company leadership to align with organizational goals. The Director will work closely with dietitians and chefs to design menus that follow market trends while delivering nutritional value. Leadership responsibilities also extend to fostering a positive team environment that promotes morale, passion, respect, and quality, while continuously seeking to enhance customer and patient satisfaction through integrity, communication, and performance.
This full-time salaried position offers an annual salary of $80,000 and includes a comprehensive range of benefits such as paid vacation and sick leave, medical, dental, and vision insurance, a 401(k) plan with employer match, an Employee Assistance Program (EAP), and opportunities for career development and ongoing training. The position involves overseeing all operational aspects including team recruiting, training, development, scheduling, and daily assignments, as well as managing inventory, ordering, vendor relations, budget compliance, health and safety adherence, and team-building initiatives to create a safe and positive work environment. Candidates must be prepared to relocate for promotional opportunities and meet certain certification and experience requirements. Overall, this role offers a dynamic leadership opportunity for individuals passionate about culinary excellence in healthcare environments who seek to drive meaningful impact through food service and team management.
The Director of Culinary Services at HHS will play a pivotal role in harnessing the power of food to promote healing, support well-being, and develop a thriving culinary program within a healthcare setting. This role requires a professional leader who can motivate, educate, and inspire a culinary team to consistently deliver exceptional service with an emphasis on local, sustainable, seasonal, and organic ingredients. The Director is responsible for managing the food service department to ensure excellence in quality and customer satisfaction. This job demands effective communication and collaboration with departmental, facility, and company leadership to align with organizational goals. The Director will work closely with dietitians and chefs to design menus that follow market trends while delivering nutritional value. Leadership responsibilities also extend to fostering a positive team environment that promotes morale, passion, respect, and quality, while continuously seeking to enhance customer and patient satisfaction through integrity, communication, and performance.
This full-time salaried position offers an annual salary of $80,000 and includes a comprehensive range of benefits such as paid vacation and sick leave, medical, dental, and vision insurance, a 401(k) plan with employer match, an Employee Assistance Program (EAP), and opportunities for career development and ongoing training. The position involves overseeing all operational aspects including team recruiting, training, development, scheduling, and daily assignments, as well as managing inventory, ordering, vendor relations, budget compliance, health and safety adherence, and team-building initiatives to create a safe and positive work environment. Candidates must be prepared to relocate for promotional opportunities and meet certain certification and experience requirements. Overall, this role offers a dynamic leadership opportunity for individuals passionate about culinary excellence in healthcare environments who seek to drive meaningful impact through food service and team management.
Job Requirements
- ServSafe Food Service Manager Certification
- 5+ years of food operations experience, including 3+ years of management
- experience with cash handling policies and procedures
- familiarity with various point of sales (POS)/register systems
- computer skills including word processing, spreadsheets, email, and ordering platforms
- must be willing to relocate for promotion opportunities
Job Qualifications
- ServSafe Food Service Manager Certification
- 5+ years of food operations experience, including 3+ years of management
- experience with cash handling policies and procedures
- familiarity with various point of sales (POS)/register systems
- computer skills including word processing, spreadsheets, email, and ordering platforms
- certified Dietary Manager (CDM) is a plus
- experience working in a hospital environment is a plus
- proficiency in languages other than English, especially Spanish, is a plus
Job Duties
- Manage the food service department to provide excellent service and quality
- communicate with department, facility, and company leadership to achieve goals
- collaborate with dietitians and chefs to develop menus that are in line with market trends and deliver nutritional value
- provide leadership that supports a team environment that fosters morale, passion, quality, and respect
- demonstrate continuous ability to maintain and/or improve customer and patient satisfaction through communication, integrity, and performance
- lead team member recruiting, training, development, scheduling, and assignments
- perform daily inspections and assessments and coach and counsel team members
- manage inventory, ordering, vendor relationships, planning, schedules, payroll, and supplies to ensure budget compliance
- implement team-building initiatives to create a positive and safe work environment
- drive compliance with health, safety, and industry regulatory agencies
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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