Job Overview
Employment Type
Full-time
Work Schedule
Rotating Shifts
Weekend Shifts
Benefits
career growth
Employee tuition assistance
Dependent tuition assistance
Diverse work environment
comprehensive benefits
Medical insurance
Dental Insurance
Vision Insurance
401k
Paid Time Off
Job Description
Johns Hopkins Health System (JHHS) is a renowned healthcare organization recognized for its commitment to excellence in patient care, research, and education. As one of the leading health systems in the United States, JHHS operates with a mission that emphasizes delivering high-quality and equitable healthcare services, fostering a diverse and inclusive workforce, and advancing health innovations that serve communities locally and globally. JHHS provides a supportive and collaborative work environment where employees have opportunities for career growth, development, and education assistance to help further their professional goals.
The Food and Culinary Manager plays a pivotal leadership role within the culi... Show More
The Food and Culinary Manager plays a pivotal leadership role within the culi... Show More
Job Requirements
- High school diploma or equivalent
- 2-3 years previous supervisory experience in food service operation
- ServSafe Certification is required within 90 days
- Ability to work rotating shifts and weekends
- Strong leadership and organizational skills
- Knowledge of food safety regulations and standards
- Effective communication and interpersonal skills
- Experience in healthcare food service preferred
- Ability to manage multiple priorities and staff
- Commitment to sustainability practices
Job Qualifications
- High school diploma or equivalent
- BA/BS degree in culinary, hospitality or related field preferred
- 2-3 years supervisory experience in food service operation
- Experience in healthcare, hospital, or nursing home preferred
- Experience in a high-volume account preferred
- ServSafe Certification required within 90 days
- Baltimore City Food Service Manager Certificate preferred
Job Duties
- Manages the food production and cooking operations in the kitchen
- Supervises work habits to ensure efficiency, productivity, sanitation, and consistency
- Maintains and evaluates existing food concepts and products
- Oversees preparation, cooking, and baking of meal components ensuring attractive presentation
- Ensures compliance with federal, state, and local regulations as well as Joint Commission standards and HACCP guidelines
- Establishes and maintains processes and policies related to food storage and handling
- Inspects food to ensure adherence to specifications
- Supervises and trains kitchen staff
- Monitors adherence to food and culinary policies
- Makes recommendations for employment actions
- Develops and modifies standardized menus and recipes
- Incorporates wellness initiatives into food management
- Participates in quality assurance programs analyzing data and making corrections
- Develops goals and action plans
- Oversees patient-focused programs to improve satisfaction and outcomes
- Leads team to improve food quality using standardized recipes and equipment
- Supports sustainability initiatives
- Ensures compliance with food contracts in conjunction with Corporate Purchasing
- Performs other related duties as assigned
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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