Executive Director of Food and Culinary Services

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Job Responsibilities:

Reports to the Vice President of Food and Culinary Services of the Johns Hopkins Health System (JHHS) with an indirect reporting line to the appropriate Johns Hopkins Hospital Leader. Provides leadership to the Food and Culinary Services Department through overall planning, direction and control of the department in conjunction with the JHHS Shared Service Food Operations and responsible for the optimal efficiency and effectiveness of food and culinary service operations for the Johns Hopkins Hospital. The Executive Director of Food and Culinary Services ensures a high level of customer service and patient satisfaction, excellent work culture and cost-effective management of all aspects of the service. Responsible for all activities related to food production, service for patients, employees and visitors; catering, and procurement of Food and Culinary Services supplies. Provides oversight to the monitoring and evaluation of quality Food and Culinary Services, and regulatory performance improvement processes for area of responsibility. Works collaboratively with peers to enhance, integrate and standardize Food and Culinary Services operations across JHHS.

Role Accountabilities Include

• Develop and manages strategic goals and objectives for Johns Hopkins Hospital Food and Culinary Services Department and plans to achieve those goals.
• Ensures compliance with standards established by accrediting organizations including but limited to Department of Health, CMS, and COMAR regulations, Joint Commission Standards, the Academy of Nutrition and Dietetics Standards of Professional Practice, HACCP guidelines as well as federal, state, and professional regulations.
• Provides oversight for budget development and management for department.
• Plans and implements processes to improve efficiencies and enhance revenue generation for provision of food and culinary services.
• Oversees departmental personnel by implementation of recruitment strategies, providing orientation, guidance, assistance, and ongoing development opportunities.
• Responsible for training and succession planning of food and culinary professionals throughout the department.
• Provides leadership to the development, implementation, and modification of standardized menus and recipes for Johns Hopkins Hospital.
• Supports development and maintenance of JHHS electronic food service systems, providing leadership for Johns Hopkins Hospital.
• Provides oversight to the patient-focused program to drive satisfaction and patient experience outcomes.
• Supports sustainability initiatives through composting, selection of paper goods, and use of local vendors/suppliers as appropriate.
• In conjunction with Corporate Purchasing ensures compliance with all negotiated food contracts.

Qualifications:

• BS degree in Culinary Arts, Food Services Technology/Management, Hospitality, Nutrition and Dietetics or other related field.
• Minimum of ten plus (10+) years of progressively responsible experience in culinary/kitchen management including 5-7 years of management experience. Healthcare and/or Higher Education experience a plus. Must have experience in high volume, multi-site, complex foodservice operations.
• Certification Requirements: ServSafe Manager

Salary Range: $155,000 per year - $190,000 per year. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility.

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