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Director of Culinary Services
Department: Nutritional Services
Schedule: Full Time
Hours: Primarily Days
The Director of Culinary Services is responsible for the oversight of all departmental functions including food production, patient and food service, internal and external catering, procurement, budgeting and cash control, sanitation, hiring, training, and evaluation of staff. Emphasis in all areas on increasing patient and customer satisfaction, improving department process, and maintaining regulatory compliance.
Education and Experience: Graduate of an accredited program of a Baccalaureate degree in Hospitality, Hotel Management, Nutrition or Food Service from a nationally or regionally accredited college or university or AA degree in hospitality or culinary arts or other related field plus a minimum of 3 to 5 years relevant experience is required.
Special Skills and Aptitudes: Knowledge and skills of the principles and practices of a Food Service Administration. Effective interpersonal relationship skills including good listening and communication skills. Ability to adapt resources and meet the needs of the situation. Ability to properly operate all equipment required for this position. Ability to effectively manage Food Service Department including the supervision of Food Services staff.
License/Certifications: None Applicable