DIRECTOR OF CULINARY - NY / CT

About the Role

We are seeking an experienced Director of Culinary Services to oversee culinary operations across five healthcare locations within a large health system, supporting approximately $70 million in managed volume. This executive-level role provides strategic leadership for patient dining, retail, catering, and hospitality programs while ensuring exceptional food quality, financial performance, and guest satisfaction.

Preferred location: Connecticut (Hartford, Danbury, or Norwalk) or the NYC/Hudson Valley region.

Key Responsibilities

• Provide leadership for culinary operations across five healthcare locations.
• Drive menu innovation, food quality, patient experience, and hospitality excellence.
• Lead and develop culinary teams while establishing high culinary standards.
• Oversee food costs, purchasing, inventory management, and operational performance.
• Ensure compliance with food safety, sanitation, and regulatory standards.
• Partner with operational and executive leaders to achieve system-wide goals.

Qualifications

• Culinary Arts degree required.
• Certified Executive Chef (CEC) strongly preferred.
• Significant culinary leadership experience in healthcare, hospitality, hotels, resorts, or large-scale food service operations.
• Proven success managing large, multi-site culinary programs.
• Strong expertise in food quality, menu development, financial management, and team leadership.
• ServSafe® Certification preferred.

Benefits

• Medical
• Dental
• Vision
• Life Insurance/AD
• Disability Insurance
• Retirement Plan
• Flexible Time Off
• Paid Parental Leave
• Personal Leave
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

Pay

135,000 - 150,000 / year based on experience. Additional compensation includes Flexible Paid Time Off, Benefits, 401K, and Training.

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