Johns Hopkins Hospital
Executive Director of Food and Culinary Services
Johns Hopkins Hospital, Baltimore, Maryland, United States, 21276
Executive Director of Food and Culinary Services
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Executive Director of Food and Culinary Services
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Johns Hopkins Hospital Requisition #: 655985 | Location: Johns Hopkins Hospital, Baltimore, MD 21287 | Category: Leadership | Schedule: Day Shift | Employment Type: Full Time Responsibilities
Develop and manages strategic goals and objectives for Johns Hopkins Hospital Food and Culinary Services Department and plans to achieve those goals. Ensures compliance with standards established by accrediting organizations including but limited to Department of Health, CMS, and COMAR regulations, Joint Commission Standards, the Academy of Nutrition and Dietetics Standards of Professional Practice, HACCP guidelines as well as federal, state, and professional regulations. Provides oversight for budget development and management for department. Plans and implements processes to improve efficiencies and enhance revenue generation for provision of food and culinary services. Oversees departmental personnel by implementation of recruitment strategies, providing orientation, guidance, assistance, and ongoing development opportunities. Responsible for training and succession planning of food and culinary professionals throughout the department. Provides leadership to the development, implementation, and modification of standardized menus and recipes for Johns Hopkins Hospital. Supports development and maintenance of JHHS electronic food service systems, providing leadership for Johns Hopkins Hospital. Provides oversight to the patient-focused program to drive satisfaction and patient experience outcomes. Supports sustainability initiatives through composting, selection of paper goods, and use of local vendors/suppliers as appropriate. In conjunction with Corporate Purchasing ensures compliance with all negotiated food contracts. Qualifications
BS degree in Culinary Arts, Food Services Technology/Management, Hospitality, Nutrition and Dietetics or other related field. Minimum of ten plus (10+) years of progressively responsible experience in culinary/kitchen management including 5-7 years of management experience. Healthcare and/or Higher Education experience a plus. Must have experience in high volume, multi-site, complex foodservice operations. Certification Requirements: ServSafe Manager Salary Range: $155,000 per year - $190,000 per year. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility. Johns Hopkins Medicine prioritizes the health and well-being of every employee. Come be healthy at Hopkins! Diversity and Inclusion are Johns Hopkins Medicine Core Values. We are committed to creating a welcoming and inclusive environment, where all employees feel valued, contribute to our mission of serving the community, and engage in equitable healthcare delivery and workforce practice. Johns Hopkins Health System and its affiliates are drug-free workplace employers. Johns Hopkins Health System and its affiliates are an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity and expression, age, national origin, mental or physical disability, genetic information, veteran status, or any other status protected by federal, state, or local law.
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Join to apply for the
Executive Director of Food and Culinary Services
role at
Johns Hopkins Hospital Requisition #: 655985 | Location: Johns Hopkins Hospital, Baltimore, MD 21287 | Category: Leadership | Schedule: Day Shift | Employment Type: Full Time Responsibilities
Develop and manages strategic goals and objectives for Johns Hopkins Hospital Food and Culinary Services Department and plans to achieve those goals. Ensures compliance with standards established by accrediting organizations including but limited to Department of Health, CMS, and COMAR regulations, Joint Commission Standards, the Academy of Nutrition and Dietetics Standards of Professional Practice, HACCP guidelines as well as federal, state, and professional regulations. Provides oversight for budget development and management for department. Plans and implements processes to improve efficiencies and enhance revenue generation for provision of food and culinary services. Oversees departmental personnel by implementation of recruitment strategies, providing orientation, guidance, assistance, and ongoing development opportunities. Responsible for training and succession planning of food and culinary professionals throughout the department. Provides leadership to the development, implementation, and modification of standardized menus and recipes for Johns Hopkins Hospital. Supports development and maintenance of JHHS electronic food service systems, providing leadership for Johns Hopkins Hospital. Provides oversight to the patient-focused program to drive satisfaction and patient experience outcomes. Supports sustainability initiatives through composting, selection of paper goods, and use of local vendors/suppliers as appropriate. In conjunction with Corporate Purchasing ensures compliance with all negotiated food contracts. Qualifications
BS degree in Culinary Arts, Food Services Technology/Management, Hospitality, Nutrition and Dietetics or other related field. Minimum of ten plus (10+) years of progressively responsible experience in culinary/kitchen management including 5-7 years of management experience. Healthcare and/or Higher Education experience a plus. Must have experience in high volume, multi-site, complex foodservice operations. Certification Requirements: ServSafe Manager Salary Range: $155,000 per year - $190,000 per year. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility. Johns Hopkins Medicine prioritizes the health and well-being of every employee. Come be healthy at Hopkins! Diversity and Inclusion are Johns Hopkins Medicine Core Values. We are committed to creating a welcoming and inclusive environment, where all employees feel valued, contribute to our mission of serving the community, and engage in equitable healthcare delivery and workforce practice. Johns Hopkins Health System and its affiliates are drug-free workplace employers. Johns Hopkins Health System and its affiliates are an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity and expression, age, national origin, mental or physical disability, genetic information, veteran status, or any other status protected by federal, state, or local law.
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