Executive Culinary Operations Manager

Akron Children's; Akron (OH); On-site; USD 85,000 - 110,000; Full time

Job summary

Akron Children's Hospital seeks a seasoned Culinary Operations Manager to lead enterprise Food Service operations. You will direct kitchen production, menu strategy, and food safety oversight, aligning with HACCP standards and patient and retail needs.

The role emphasizes budgeting, supplier relations, equipment management, and staff coaching across multiple facilities, focusing on quality, nutrition, and patient satisfaction.

Qualifications

• Associate degree in Culinary Arts with 3+ years of culinary or food service experience.
• ServSafe certification required; CEC/CCC preferred.
• Minimum 3 years of supervisory experience.

Responsibilities

• Lead enterprise culinary operations across Food & Nutrition Services.
• Develop menus, recipes, and production standards for quality and nutrition.
• Oversee food safety, HACCP plans, allergen management, and regulatory compliance.
• Manage budgeting, forecasting, and cost control aligned with goals.
• Oversee purchasing, vendor selection, and sourcing decisions.
• Ensure proper use and maintenance of kitchen equipment.
• Coach managers and conduct performance evaluations.
• Develop and execute retail food concepts aligned with business plans.
• Monitor quality using sales trends, menu performance, and feedback.
• Collaborate with Clinical Nutrition to integrate healthy choices.

Skills

Culinary experience

Food presentation

Menu development

Inventory control

Room service experience

Communication with leadership

MS Office proficiency

Education

Associate degree in Culinary Arts

Bachelor's degree in Culinary Arts

Bachelor's degree in Hospitality or Business (may be accepted)

Tools

MS Office (Outlook, Excel, Word)

Job description

Full-Time

Summary:

The Culinary Operations Manager of Akron Children's Hospital functions as the primary culinary leader for all Food Service operations throughout the enterprise. Key responsibilities include enterprise culinary leadership across food safety and HACCP oversight, menu and product strategy, production planning, food quality standards, and departmental food purchasing operations.

Responsibilities:

1. Provides enterprise culinary leadership by planning, directing, and overseeing all kitchen and food production operations across Food & Nutrition Services.
2. Develops and maintains menus, recipes, and production standards to ensure food quality, consistency, nutritional alignment, and customer satisfaction.
3. Leads food safety and regulatory compliance, including HACCP plans, ServSafe standards, allergen management, and adherence to all local, state, and federal regulations.
4. Manages department financial performance, including budgeting, forecasting, expense control, and alignment with business and strategic goals.
5. Oversees food purchasing and specifications, including vendor selection, product standards, and collaboration with leadership on sourcing decisions.
6. Ensures proper use, maintenance, and repair of kitchen equipment, coordinating work orders and facility needs as appropriate.
7. Supports people leadership and performance management by coaching managers, assessing culinary competencies, supporting corrective action plans, and participating in performance evaluations.
8. Leads development and execution of retail food concepts, ensuring offerings align with customer needs, business plans, and budgetary parameters.
9. Monitors and enforces food quality standards using sales trends, menu performance, and customer and patient feedback to guide continuous improvement.
10. Partners with Clinical Nutrition to incorporate healthy eating principles into patient menus and retail food operations.
11. Other duties as required.

Technical Expertise

1. Experience in culinary operations across high-volume or complex food service environments required.
2. Experience in food presentation, menu development, purchasing, and inventory control required.
3. Experience in short-order cooking and room service operations in restaurants, hospitals, or comparable settings required.
4. Experience in creative menu design and culinary innovation required.
5. Experience in quantity or large-batch food production required.
6. Experience working effectively with stakeholders at all organizational levels required.
7. Healthcare food service experience preferred.
8. Proficiency in Microsoft Office applications (Outlook, Excel, Word) or comparable software tools required

Other information:

Technical Expertise

1. Experience in Culinary is required.
2. Experience in food presentation, menu development, purchasing, and inventory control is required.
3. Experience in short order cooking, preparation for room service such as restaurants, other hospital room service experience is required.
4. Experience in creative cooking and design experience is required.
5. Experience in quantity cooking is required.
6. Experience working with all levels within an organization is required.
7. Experience in healthcare is preferred.
8. Proficiency in MS Office [Outlook, Excel, Word] or similar software is required.

Education and Experience

1. Education: Associate degree in Culinary Arts with a minimum of three (3) years of relevant culinary or food service experience required. A bachelor's degree in Culinary Arts is preferred. A bachelor's degree in Hospitality, Business, or a related field may also be accepted with a minimum of five (5) years of relevant culinary or food service experience.
2. Certification: ServSafe is required. Certified Executive Chef (CEC) or Certified Chef de Cuisine (CCC) preferred
3. Years of relevant experience: 3 required.
4. Years of experience supervising: 3 years is required.
5. Possesses a valid State driver's license and ability to obtain and maintain insurability as determined by the ACH insurance carrier's requirements.
6. An annual physical is required to be completed with the Akron Children's Hospital Employee Health Department.

Full Time

FTE: 1.000000

Status: Onsite