Healthcare Culinary Operations & Nutrition Supervisor

St.-Johns-Rehab-; Golf Estates (FL); On-site; USD 95,000 - 130,000; Full time

Job summary

Catholic Health Services' Villa East Facility seeks a culinary leader to develop and manage core culinary systems, menus, and procurement while driving cost efficiencies and quality.

You will collaborate with system directors and nutrition teams, supervise staff, ensure regulatory compliance, and elevate patient and user satisfaction through standardized programs.

The role emphasizes leadership, training, and strategic optimization across the facility’s food service operations.

Qualifications

• Bachelor’s Degree in Hospitality Management or Culinary Arts (2–4 year program).
• Minimum 3 years in corporate/large multi-site leadership (healthcare preferred).
• Minimum 5 years in purchasing and contract negotiation.
• Strong knowledge of Food & Nutrition/Hospitality management principles.
• Excellent leadership, analytical, organizational and interpersonal skills.
• Excellent written and verbal communication.
• Proficiency with Microsoft Office.

Responsibilities

• Oversees development and management of culinary and retail programs.
• Standardizes core culinary and food procurement policies.
• Implements core program systems (menus, formularies, standards, auditing).
• Partners with culinary talent on recipes and formularies.
• Works with Clinical Nutrition to meet regulatory requirements.
• Elevates customer experience (patient, guests, staff).
• Manages third-party Micro Market program for retail.
• Participates in budget reviews and financial management.
• Implements cost-reduction plans and best practices.
• Interviews, hires, trains, evaluates staff.
• Reviews financial plans and approves purchases/contract compliance.

Skills

Leadership

Communication

Analytical skills

Budgeting

Contract negotiation

Microsoft Office

Education

Bachelor’s Degree in Hospitality Management or Culinary Arts

Job description

Catholic Health Services' Villa East Facility seeks a culinary leader to develop and manage core culinary systems, menus, and procurement while driving cost efficiencies and quality.

You will collaborate with system directors and nutrition teams, supervise staff, ensure regulatory compliance, and elevate patient and user satisfaction through standardized programs.

The role emphasizes leadership, training, and strategic optimization across the facility’s food service operations.