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 Director, 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.

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: Serv Safe Manager