Culinary Director: Elevate Hospital Dining

HHS Culinary and Nutrition Solutions, LLC (USA); Holyoke (MA); On-site; USD 61,000 - 74,000; Full time

Benefits offered by this job

Paid time off (vacation and sick)

Medical, dental, and vision insurance

401(k) with employer match

Employee Assistance Program (EAP)

Career development and ongoing培训

Job summary

HHS Culinary and Nutrition Solutions, LLC (USA) is seeking a seasoned food service leader to manage our hospital cafeteria and clinical dining operations. You will direct a team, collaborate with dietitians and chefs, and ensure high-quality, nutritious meals for patients and staff.

Responsibilities include recruiting, training, scheduling, cost control, inventory management, and compliance with health and safety standards. Relocation offered for advancement opportunities.

Qualifications

• ServSafe Food Service Manager Certification is required.
• 5+ years of food operations experience including 3+ years in management.
• Experience with cash handling policies and procedures.
• Familiarity with POS/register systems.

Responsibilities

• Manage the food service department to provide excellent service and quality.
• Communicate with leadership to achieve goals.
• Collaborate with dietitians and chefs to develop nutritious menus.
• Lead recruitment, training, scheduling, and assignments.
• Perform inspections and coach team members.
• Manage inventory, ordering, vendor relationships, planning, payroll, and supplies within budget.
• Drive health, safety, and regulatory compliance.
• Foster a positive, inclusive team environment.

Skills

Leadership

Interpersonal Skills

Communication

Customer Service

Professionalism

Decision Making

Proactivity

Team Player

Business Ethics

Organization

Tools

POS/Registers

Microsoft Office

Ordering Platforms

Job description

HHS Culinary and Nutrition Solutions, LLC (USA) is seeking a seasoned food service leader to manage our hospital cafeteria and clinical dining operations. You will direct a team, collaborate with dietitians and chefs, and ensure high-quality, nutritious meals for patients and staff.

Responsibilities include recruiting, training, scheduling, cost control, inventory management, and compliance with health and safety standards. Relocation offered for advancement opportunities.