Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $107,000.00 - $145,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Retirement Plan
Paid Time Off
Employee wellness programs
Job Description
Johns Hopkins Health System (JHHS) stands as a prestigious healthcare institution renowned for its commitment to excellence in patient care, innovative research, and comprehensive community services. As a large and complex integrated health system, JHHS is dedicated to maintaining the highest standards of quality and safety across its multiple affiliated hospitals and healthcare facilities. With a focus on delivering exceptional healthcare services, JHHS fosters a culture of inclusivity, diversity, and continuous improvement, ensuring that every team member contributes meaningfully to the mission of serving the community. As a drug-free workplace, Johns Hopkins Health System promotes a safe and productive environment... Show More
Job Requirements
- BS/BA degree in culinary arts, food services technology/management, hospitality, nutrition and dietetics or related field
- Post graduate degree strongly preferred
- 7-10+ years of progressively responsible related experience including 3-5 years of management experience in culinary/kitchen management
- Experience in healthcare and/or higher education a plus
- Must have experience in high volume, multi-site, complex foodservice operations
- ServSafe Manager certification required
Job Qualifications
- BS/BA degree in Culinary Arts, Food Services Technology/Management, Hospitality, Nutrition and Dietetics or related field
- Post graduate degree preferred
- 7-10+ years of relevant progressive experience including 3-5 years in culinary/kitchen management
- Experience in healthcare or higher education preferred
- Experience managing high volume, multi-site, complex foodservice operations
- ServSafe Manager certification required
Job Duties
- Report to the VP of Food and Culinary Services and appropriate hospital leadership
- Provide leadership and strategic direction to the Food Services Department
- Ensure compliance with Department of Health, CMS, COMAR, Joint Commission, HACCP and professional standards
- Oversee budget development and financial management for the department
- Plan and implement initiatives to improve efficiency and revenue
- Manage recruitment, orientation, training and development of departmental personnel
- Lead training and succession planning for food and culinary professionals
- Develop, implement and modify standardized menus and recipes
- Support electronic food service systems and technology
- Oversee patient satisfaction and experience programs
- Support sustainability initiatives and local sourcing
- Ensure compliance with negotiated food contracts in collaboration with Corporate Purchasing
OysterLink focuses on restaurant and hospitality jobs.
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
You may be also interested in: