Director of Culinary Operations and Corporate Chef

Johns Hopkins Healthcare   •  

Baltimore, MD

Industry: Hospitals & Medical Centers

  •  

8 - 10 years

Posted 84 days ago

This job is no longer available.

Summary

The JHHS Director of Culinary Operations and Corporate Chef (Corporate Chef) is responsible for providing culinary expertise and successful culinary leadership for Food and Culinary Services for the Johns Hopkins Health System. Responsible for planning, organization and follow up skills, with the ability to prioritize and manage multiple projects with sensitive deadlines and changing environments. The corporate chef will ensure adherence to all culinary standards and operational excellence for the Johns Hopkins Health System. The corporate chef will lead, coach and develop teams of skilled chefs to achieve guest satisfaction while maintaining effective costs and profits with consistent execution. The corporate chef will be responsible for menu development; testing and standardization of recipes and training of food service teams on related concepts and execution. The corporate chef will have close interaction with other members of the JHHS Food and Culinary Services leadership team, procurement, and preferred vendor representatives.

Principal Duties and Responsibilities

  1. Provides overall direction for culinary development by assuming all aspects of project development including trend and flavor profiles relative to region and other demographic elements, recipes from an ingredient, flavor, cost and nutritional perspective.
  2. Lead Food and Culinary Standards Committee to ensure all ingredients and recipes are evaluated and approved for use within JHHS facilities. Recipes are managed via the CBORD database to ensure completeness, accuracy and consistency. Provide leadership to the ongoing monitoring compliance and execution of culinary standards across a regional portfolio.
  3. Responsible for leading each project through a culinary scope document that details the complete deliverables of the project including a detailed timeline. Ensures that all development projects are delivered within budget and associated schedule.
  4. Responsible for leveraging strategic external relationships with vendors, professional organizations and other partners to ensure open communications and improved outcomes for culinary programs.
  5. Provides oversight to the development of training tools for program implementation. Should include key materials to include manuals, panning diagrams, plating specifications and associated flow diagrams. Also responsible for creating culinary workshops and presentations.
  6. Responsible for quality, financial and safety related performance metrics. Uses data sets for statistical analysis in a complete and accurate manner allowing identification of performance outliers.
  7. Provides direction for regulatory compliance of food production areas and ensures that menus, production methods, portions and service meet federal state and districts standards
  8. Acts as a preceptor to the students in dietetics education programs and other education programs as identified.
  9. Collaborate with Clinical Nutrition Leaders and the Employee Wellness Steering Committee to improve the health, wellness and sustainability offerings and to implement organizational goals. Ensures that all kitchens provide nutritious, safe eye-appealing and properly flavored foods.
  10. Provide coaching and guidance improve the skill set of culinary staff, and provide the appropriate tool set to perform their jobs.
  11. Provide support to Food and Culinary Services Initiatives across the Johns Hopkins Health System including conversion to self-operation, program implementation and physical renovations.
  12. Will require travel to and from facilities in Maryland, Florida and the District of Columbia and be present in those facilities as scheduled.
  13. Responsible for development of local culinarians and ensuring effective working relationships across various stakeholder groups and within affiliates.

Required Knowledge, Skills and Abilities

  1. B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience.
  2. Minimum of seven to ten years of progressive culinary/kitchen management experience, depending upon formal degree or training.
  3. Experience working in large volume enterprise with annual $6-10 million revenue in sales.
  4. Experience in Hospital/ Health system , College /University
  5. Must have experience in high volume, multi-site, complex foodservice operations.
  6. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation and food cost controls.
  7. Must have active Serv-Safe manager certification
  8. Strong supervisory, leadership, hands-on management and coaching skills
  9. Ability to communicate on various levels to include senior management, departmental, customer and associate levels
  10. Demonstrated financial, budgetary, and food control experience

Johns Hopkins Health System and its affiliates are drug-free workplace employers.

Johns Hopkins Health System and its affiliates are an Equal Opportunity / Affirmative Action employers. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity and expression, age, national origin, mental or physical disability, genetic information, veteran status, or any other status protected by federal, state, or local law.

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