Culinary Director

Arlington, VA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $68,000.00

Work Schedule

Day Shifts

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

Bon Secours Rappahannock General Hospital is a well-established healthcare facility located in Kilmarnock, VA, dedicated to providing high-quality medical care and support to its community. As part of the larger Bon Secours Mercy Health system, the hospital embraces a patient-centered approach that emphasizes healing, compassion, and wellness. Bon Secours Rappahannock General Hospital operates with a strong commitment to improving not only the health outcomes but also the overall experience of patients and their families, recognizing the important role that nutrition and food service play in the healing process. The hospital continuously strives to enhance its food service offerings to support patient recovery, satisfaction, and staff morale through innovative and quality-driven culinary programs. The atmosphere at Bon Secours Rappahannock General Hospital fosters a collaborative environment where medical professionals, culinary staff, and support teams work in harmony to deliver comprehensive care.

The Culinary Director role at Bon Secours Rappahannock General Hospital is a critical leadership position within the hospital's food service department. The primary mission is to support the healing journey of patients and their loved ones by delivering excellent and nutritious food service in a healthcare environment. With an annual salary of $68,000, this role offers a unique opportunity to influence the perception of hospital food by providing high-quality meal options and managing the hospital café as a valued community asset. The Culinary Director will have the chance to introduce creative food options, foster local partnerships, and build a welcoming retail space that benefits both patients and staff.

This role requires a compassionate leader skilled in managing culinary operations, enhancing customer satisfaction, and collaborating with clinical dietitians to ensure menus meet nutritional standards and market trends. The Director leads and inspires the team, promotes a positive work culture, and ensures adherence to safety and health regulations. They oversee key operational aspects such as inventory, vendor relations, payroll, scheduling, and budget compliance. A successful Culinary Director will demonstrate excellent communication, decision-making, and organizational skills, consistently driving initiatives that improve the food service experience while maintaining high standards in a demanding healthcare setting.

This full-time position offers the benefit of most nights and weekends off, making it attractive for professionals seeking work-life balance while pursuing career growth. The Culinary Director will be integral to transforming food service at Bon Secours Rappahannock General Hospital, positively impacting the health and well-being of everyone served. Joining this team means becoming part of a supportive and inclusive workplace committed to diversity, equity, and inclusion, with access to career development and ongoing training opportunities. Bon Secours Rappahannock General Hospital values leadership, teamwork, and a shared dedication to improving patient outcomes through excellence in service and care.

Job Requirements

ServSafe Food Service Manager Certification
5+ years of food operations experience including 3+ years in management
Experience with cash handling policies and procedures
Familiarity with POS/register systems
Proficiency with computer programs including word processing, spreadsheets, email, and online 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
Effective leadership and interpersonal skills
Strong communication and customer service abilities
Professionalism and sound decision-making skills
Ability to work in a fast-paced environment and manage tasks
Willingness to collaborate and support team goals

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 aligned with market trends and nutritional value
Provide leadership supporting a positive team environment fostering morale, passion, quality, and respect
Maintain and improve customer and patient satisfaction through communication, integrity, and performance
Lead team member recruiting, training, development, scheduling, and assignments
Perform daily inspections and assessments, 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 regulatory agencies