Hospital Culinary Director: Lead Menu Innovation & Patient Care

Hhs, Llc; Pennsylvania; Hybrid; USD 74,000 - 90,000; Full time

Benefits offered by this job

Paid time off

Medical, dental, and vision insurance

401(k) with employer match

EAP

Career development and ongoingTraining

Job summary

HHS is seeking a Culinary Director to lead the in-house food service at Kindred Hospital - Havertown, Haverton, PA. The role offers a salary of 82,000 USD annually and a schedule with most evenings and weekends off.

You will collaborate with dietitians and chefs to create nutritious menus, supervise staffing, manage budgets, and ensure safety and patient satisfaction in a hospital setting. The ideal candidate has 5+ years in food operations, including 3+ years in management, and holds a ServSafe

Qualifications

• 5+ years of food operations experience, including 3+ years in management.
• ServSafe Food Service Manager Certification required.
• Experience with POS systems and budgeting is preferred.

Responsibilities

• Manage the food service department to provide excellent service and quality.
• Collaborate with dietitians and chefs to develop menus with nutritional value.
• Lead team recruiting, training, scheduling, and development.
• Oversee inventory, ordering, vendor relationships, and budget compliance.
• Ensure health, safety, and regulatory compliance across operations.
• Foster morale, teamwork, and a positive work environment.

Skills

Leadership

Interpersonal Skills

Communication

Customer Service

Professionalism

Decision Making

Proactivity

Organization

Team Player

Business Ethics

Education

ServSafe Food Service Manager Certification

Experience in hospital/healthcare environment

Tools

POS Systems

Computer skills (word, spreadsheets, email)

Job description

HHS is seeking a Culinary Director to lead the in-house food service at Kindred Hospital - Havertown, Haverton, PA. The role offers a salary of 82,000 USD annually and a schedule with most evenings and weekends off.

You will collaborate with dietitians and chefs to create nutritious menus, supervise staffing, manage budgets, and ensure safety and patient satisfaction in a hospital setting. The ideal candidate has 5+ years in food operations, including 3+ years in management, and holds a ServSafe