Culinary Director

Dallam-Hartley Counties Hospital District; Dalhart (TX); Sur place; USD 90 000 - 130 000; Plein temps

Résumé du poste

Dallam-Hartley Counties Hospital District in Dalhart, TX is seeking a Healthcare Culinary Director to lead culinary and food & nutrition operations across the organization, ensuring high-quality, safe, and patient-centered dining experiences.

The role requires strong leadership, menu development, regulatory compliance, budgeting, and collaboration with clinical teams to support patients, residents, staff, and visitors with hospitality-focused service.

Qualifications

• High school diploma or equivalent required.
• Culinary/healthcare education preferred.
• Healthcare food service experience preferred in hospital or long-term care.
• Demonstrated culinary leadership required.
• Supervisory or multi-department leadership experience preferred.

Responsabilités

• Provide leadership for Culinary Services and Food & Nutrition operations.
• Oversee daily food preparation, dining operations, staffing, inventory, sanitation.
• Develop menus balancing nutrition, patient needs, variety and cost.
• Ensure compliance with healthcare regulations and safety standards.
• Lead with hospitality mindset and customer service excellence.

Connaissances

Leadership

Operations management

Staff development

Customer service

Communication

Budgeting

Quality control

Formation

Culinary arts or hospitality management education

Healthcare administration education

Description du poste

Job Description:

The Healthcare Culinary Director provides leadership and oversight for culinary, food service, and hospitality operations throughout the healthcare organization. This position is responsible for creating an exceptional dining experience for patients, residents, employees, guests, and visitors while ensuring all food service operations meet healthcare regulatory, nutritional, sanitation, safety, and quality standards. The Healthcare Culinary Director combines healthcare knowledge, culinary expertise, and hospitality leadership to develop a food service program that reflects the organization's commitment to exceptional care. The Director is expected to lead with a strong service mindset, recognizing that food, presentation, hospitality, and personal interaction are important components of the overall patient and resident experience.

Essential Duties and Responsibilities:

Leadership and Operations

• Provides overall leadership and direction for Culinary Services and Food & Nutrition operations across the organization.
• Oversee daily food preparation, meal service, dining operations, staffing, scheduling, purchasing, inventory, sanitation, and department workflow.
• Develops and maintains efficient department processes while ensuring high standards for food quality, presentation, consistency, safety, and service.
• Provides visible, hands‑on leadership and maintains an active presence within culinary operations and dining areas.
• Recruits, trains, develops, evaluates, and supports culinary and food service team members.
• Establishes clear performance expectations and promotes accountability, teamwork, professionalism, and excellent customer service.
• Works collaboratively with nursing, clinical leadership, administration, dietitians, long‑term care leadership, and other departments to ensure culinary services support the needs of patients and residents.

Culinary Excellence

• Provides culinary leadership in menu development, food preparation, presentation, quality, and consistency.
• Develops menus that balance nutrition, clinical requirements, resident and patient preferences, food quality, variety, presentation, and cost effectiveness.
• Promote fresh, appealing, high-quality meals appropriate for a healthcare environment.
• Ensures standardized recipes, portion controls, production standards, and appropriate food preparation techniques are consistently followed.
• Evaluates opportunities to enhance menus, special events, holiday meals, employee dining, catering, and resident dining experiences.
• Maintains awareness of culinary trends and identifies appropriate opportunities to improve healthcare dining services.

Healthcare and Regulatory Compliance

• Ensure food service operations comply with applicable federal, state, and local requirements, including healthcare, long‑term care, food safety, sanitation, infection prevention, and life safety standards applicable to the organization.
• Maintains appropriate policies, procedures, documentation, logs, and quality‑control processes.
• Ensures compliance with dietary orders, therapeutic diets, allergies, food intolerances, texture modifications, and other clinically required dietary accommodations in collaboration with appropriate clinical professionals.
• Participates in regulatory surveys, inspections, audits, quality initiatives, and corrective action plans as appropriate.
• Works collaboratively with Infection Prevention, Nursing, Quality, Risk Management, and other departments to maintain safe food handling and environmental practices.
• Ensures staff receive required education and competency training related to food safety, sanitation, infection prevention, dietary requirements, and department procedures.

Hospitality And Patient/Resident Experience

• Creates a culture of hospitality in which patients, residents, families, employees, and guests are treated with warmth, dignity, respect, and personal attention.
• Recognizes that meals are an important part of quality of life, particularly for long‑term care residents, and continually seeks opportunities to make dining enjoyable, personal, and meaningful.
• Establishes expectations for professional appearance, communication, customer service, dining‑room presentation, and service recovery.
• Solicits and responds to feedback from patients, residents, families, employees, and leadership to continually improve culinary and dining services.
• Supports special events, celebrations, community activities, meetings, and other organizational hospitality needs.

Financial and Resource Management

• Develops and manages the department budget in collaboration with Administration and Finance.
• Monitors food costs, labor costs, supplies, waste, purchasing, inventory, and departmental productivity.
• Establishes appropriate inventory controls and purchasing practices while maintaining food quality and availability.
• Works with vendors to evaluate pricing, product quality, service levels, and purchasing opportunities.
• Identifies opportunities to improve efficiency and reduce unnecessary expenses without compromising food quality, safety, nutrition, or the patient and resident experience.

Quality Improvement

• Develops and monitors department quality measures related to food quality, temperatures, sanitation, meal accuracy, satisfaction, waste, productivity, and other appropriate indicators.
• Investigate concerns and implement corrective actions when necessary.
• Participates in organizational performance improvement and quality initiatives.

  Education And Experience

  • High school diploma or equivalent required.
  • Culinary arts, hospitality management, food service management, healthcare administration, nutrition, business, or related education preferred.
  • Healthcare food service experience strongly preferred, including experience within a hospital, skilled nursing facility, long‑term care facility, assisted living community, or similar healthcare environment.
  • Demonstrated culinary experience required.
  • Hospitality, restaurant, hotel, senior living, or other service‑oriented leadership experience strongly preferred.
  • Previous supervisory or management experience required. Director‑level or multi‑department leadership experience preferred.
  • An equivalent combination of education, healthcare experience, culinary experience, hospitality experience, and leadership experience may be considered

  Licensure and Certifications

  • Current food safety certification, such as ServSafe Manager or equivalent, required or must be obtained within the timeframe established by the organization.
  • Certified Dietary Manager (CDM), Certified Food Protection Professional (CFPP), culinary certification, hospitality certification, or other relevant professional credential preferred when appropriate to the scope of responsibilities.
  • Must maintain all certifications and training required by applicable regulations and organizational policy.

  Knowledge, Skills, And Abilities

  • Strong culinary knowledge and understanding of food preparation, menu development, food presentation, sanitation, and kitchen operations.
  • Understanding of the unique requirements of food service within a healthcare environment.
  • Strong hospitality and customer‑service mindset.
  • Ability to lead, coach, develop, and hold team members accountable while maintaining a positive and respectful work environment.
  • Strong organizational, communication, problem‑solving, and decision‑making skills.
  • Ability to manage multiple priorities and respond effectively to changing operational needs.
  • Knowledge of budgeting, purchasing, inventory management, food cost control, labor management, and waste reduction.
  • Ability to work collaboratively with clinical and non‑clinical departments.
  • Professionalism, integrity, discretion, dependability, and commitment to confidentiality.

  Leadership Expectations

  The Healthcare Culinary Director is expected to model the organization's mission, vision, values, and standards of behavior. The Director will foster a culture where exceptional service is the expectation and where employees understand that every interaction contributes to the patient and resident experience.

  This position requires a leader who is willing to be present, engaged, and hands‑on when needed and who understands that successful healthcare culinary services require both operational excellence and genuine hospitality.

  Physical Requirements

  Must be able to stand and walk for extended periods and work within kitchen, dining, storage, and healthcare environments. Must be able to lift, carry, push, and pull items consistent with the physical requirements of culinary and food service operations. Must be able to tolerate normal temperature variations associated with commercial kitchens, coolers, freezers, and food preparation areas. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

  Other Duties

  This job description is intended to describe the general nature and level of work performed. It is not intended to be an exhaustive list of all responsibilities, duties, qualifications, or working conditions associated with the position.

  The Healthcare Culinary Director may be assigned additional responsibilities and other duties as necessary to meet the needs of the organization. Other duties as assigned.