Johns Hopkins Health System employs more than 20,000 people annually. Upon joining Johns Hopkins Health System, you become part of a diverse organization dedicated to its patients, their families, and the community we serve, as well as to our employees. Career opportunities are available in academic and community hospital settings, home care services, physician practices, international affiliate locations and in the health insurance industry. If you share in our vision, mission and values and also have exceptional customer service and technical skills, we invite you to join those who are leaders and innovators in the healthcare field.
Reports to JHHS Senior Director for Food and Culinary Services and is responsible for all financial aspects within the JHHS Food Initiative including providing financial reports and the overall financial management necessary for the efficient and economic operation of each affiliate hospital. Position is also responsible for working in collaboration with purchasing to ensure contracting and acquisition of food service products, services and related supplies are managed in an efficient and cost effective manner. Functions as the primary liaison for JHHS Food and Culinary Service operations to the Finance and Purchasing departments and to other functional units within Hopkins and to vendor company representatives for matters related to the contracting, acquisition, recalls, data management for these functions. Provides strategic direction for enterprise-wide food procurement efforts; participate with JHHS and affiliate leadership in the establishment, communication and implementation of business goals. Establish business targets for financial performance and cost savings.
Plan, coordinate and administer the financial, administrative, and procurement operations for the food service departments. Develop and/or monitor compliance with financial policies, internal controls, and internal audit recommendations. Serve as a resource to all food and culinary teams regarding processes, procedures and systems. Ensure that the needs of food service operations are met; take appropriate actions by coordinating the implementation of contract negotiation, communication with suppliers or modifying procedure to ensure customer satisfaction. Work collaboratively with purchasing and legal to negotiate contracts with large scale suppliers to gain appropriate savings and service levels. . Serve as an operational and technical resource to all food and culinary service leaders in the management of financial and purchasing performance of the departments. Responsible for development of annual operating and capital budgets in conjunction with stakeholders and manage financial and contract performance for all areas. Responsible for communication and resolution of financial and purchasing systems issues; reconcile revenue and charge entry; produce the monthly financial reports and provide monthly accruals and budget variances to general accounting. Negotiate successful resolution to problems or concerns; educate customers about process and technology. Communicate with all teams on process and team performance; benchmarking against other institutions for food service performance and process ideas and/or improvements. Resolve operational issues; implement changes as necessary.
Knowledge of the healthcare and higher education industry, purchasing and finance as it relates to food service systems and management which may include all of the following: food inventory and purchasing; value analysis and product standardization; budget processes; financial analysis for health care programs and projects; cost accounting principles; monthly financial reporting; GPO Benchmarking; federal and state funding guidelines and requirements.
Full Time (40 hours)
Employee Location: 5300 Alpha Commons 2nd
Bachelor's Degree in Business, Finance or related field preferred or equivalent years of experience, or graduate level business degree experience or training to support fiscal analysis responsibilities.
7 years of related experience required
Possible exposure to communicable diseases and hazardous materials with little likelihood of harm if established health precautions are followed; Works in normal office environment where there is little discomfort to due to the extremes of heat, dust, noise, temperature and the like; Works in patient care areas where there are no physical discomforts due to dust, dirt, temperature and the like