Manager Culinary Services

Johns Hopkins Hospital, located in Baltimore, MD, is a world-renowned medical institution known for its commitment to excellence in patient care, medical research, and education. As part of the Johns Hopkins Health System, the hospital provides comprehensive healthcare services and is recognized for fostering a diverse and inclusive work environment. With a strong focus on innovation and community service, Johns Hopkins Hospital offers its employees opportunities for career growth, professional development, and a collaborative culture that encourages teamwork and respect for all individuals. The hospital values its workforce and supports them through various programs including employee and dependent tuition assistance, robust benefits, and a commitment to equitable healthcare and workforce practices.

The Food and Culinary Manager role at Johns Hopkins Hospital is a full-time position with a rotating shift schedule, including weekend work, that plays a vital part in the food service and culinary operations of the facility’s main kitchen. This leadership position is responsible for directing the culinary team, including production staff, cooks, and catering personnel, to ensure efficient and high-quality food preparation and service. The manager oversees the scheduling, supply ordering, and daily job assignments of kitchen employees. They uphold customer service standards and compliance with all health and safety regulations, including federal and local rules, Joint Commission standards, and HACCP guidelines.

This role requires a keen focus on managing food production operations, directing team efforts toward culinary excellence, and maintaining high standards of sanitation and food quality. The manager is charged with continuously evaluating food concepts and products to enhance quality and cost-effectiveness across patient and retail food services. Collaboration with the JHHS Director for Culinary Services is essential for developing standardized menus and recipes, as well as integrating system wellness initiatives into food management. The position emphasizes leadership in professional development by providing training and continuous growth opportunities for assigned personnel.

Additionally, the Food and Culinary Manager participates in quality assurance planning, analyzing service data, and implementing corrective actions to improve food production and customer satisfaction. They support sustainability initiatives such as composting, using local vendors, and responsible selection of paper products. The manager also works in conjunction with Corporate Purchasing to ensure contract compliance for food supplies.

The salary range for this role is $25.29 to $39.54 per hour, with compensation aligned to experience and role scope. Johns Hopkins Hospital provides a comprehensive benefits package including medical, dental, vision, and 401K plans. The hospital is committed to creating an inclusive workplace where all employees are valued and supported, embodying a drug-free workplace policy and promoting equal opportunity regardless of race, gender, age, disability, or any other protected status.