Culinary Director

About the Role

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 that align with market trends and deliver nutritional value. Provide leadership that supports a team environment fostering morale, passion, quality, and respect. Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction through communication, integrity, and performance.

Lead team member recruiting, training, development, scheduling, and assignments. Perform daily inspections and assessments, and 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 industry regulatory agencies.

Responsibilities & Skills

• Leadership: Effectively lead and manage a supportive, respectful, and inclusive team
• Interpersonal Skills: Ability to interact with individuals at all levels of the organization
• Communication: Effective written, spoken, and non-verbal communication as well as presentation skills
• Customer Service: Service-oriented mentality with a focus on exceeding expectations
• Professionalism: Maintain a positive and professional demeanor
• Decision Making: Ability to quickly make sound decisions and judgments
• Proactivity: Self-motivated with the ability to effectively prioritize projects and needs
• Team Player: Willingness to collaborate and provide support where needed to achieve outcomes
• Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings
• Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment

Requirements

• 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
• Must be willing to relocate for promotion opportunities

Preferred Qualifications

• Certified Dietary Manager (CDM)
• Experience working in a hospital environment
• Proficiency in languages other than English, especially Spanish

Benefits

• Paid time off (vacation and sick)
• Medical, dental, and vision insurance
• 401(k) with employer match
• Employee Assistance Program (EAP)
• Career development and ongoing training

About HHS

HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. The company is growing rapidly and seeks motivated leaders to join for the next stage of its journey, supporting and encouraging growth from within.

Many healthcare facilities require employees to be fully vaccinated against COVID-19 or have an approved exemption in place. Veterans and candidates with military experience are encouraged to apply.