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Manager Culinary Services

Johns Hopkins Hospital

Baltimore, MD

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JOB DETAILS
SKILLS
Career Development, Catering Services, Contract Negotiation, Cook Dishes, Corporate Compliance, Corrective Action, Cost Effectiveness Analysis, Customer Support/Service, Data Analysis, Employee Orientation, Federal Laws and Regulations, Food Presentation, Food Production, Food Quality, Food Services, Healthcare, High School Diploma, Hospital, Leadership, Maintain Compliance, Nursing Home, Nutrition, Operations Management, Order Supplies, People Management, Purchasing/Procurement, Quality Assurance, Quality Management, Regulatory Compliance, Retail Operations, Sanitation, ServSafe Certification, Set Goals, State Laws and Regulations, Sustainability, Team Lead/Manager, Team Player, The Joint Commission (TJC), Training/Teaching, Tuition Fees
LOCATION
Baltimore, MD
POSTED
Today
YOU BELONG HERE

What Awaits You?
  • Career growth and development
  • Employee and Dependent Tuition Assistance
  • Diverse and collaborative working environment
  • Affordable and comprehensive benefits package

Position Summary:

The Food and Culinary Manager provides leadership to the culinary team ensuring the effective and efficient operation of main kitchen food service and production areas by supervising and coordinating activities of the production, catering staff, cooks, and all other main kitchen employees as assigned. Upholds the standards of the system-wide customer service program. Responsible for the scheduling and creation of daily job assignments for staff. Responsible for ordering supplies as required.

Education and Experience:

  • High school diploma, BA/BS degree in culinary, hospitality or related field preferred.
  • 2-3 years previous supervisory experience in food service operation required/applicable experience. Healthcare/hospital/nursing home setting preferred or experience in a high-volume account preferred.
  • ServSafe Certification is required within 90 days. Baltimore City Food Service Manager Certificate is preferred.

Duties and Responsibilities:
  • Manages the food production and cooking operations in the kitchen. Supervises work habits to ensure efficiency, productivity, sanitation, and consistency; taking corrective action when necessary.
  • Maintains and evaluates existing food concepts and products; developing creative food concepts resulting in higher quality and cost effectiveness for patient and retail operations.
  • Oversees preparation, cooking, and baking of meal components, portioning, and garnishing, ensuring attractive presentation of all food, dishes, and trays.
  • Ensures compliance with standards established by accrediting organizations including but not limited to federal, state and local regulations, the Joint Commission standards and HACCP guidelines.
  • Establishes and maintains appropriate processes, policies, inventory systems, and databases related to the storage and handling of food and nutrition products.
  • Ensuring all food production, service, and storage areas, equipment, etc. meet or exceed specified requirements/standards. Inspecting prepared food to ensure adherence to prescribed specifications.
  • Supervises assigned personnel by providing guidance, training, and continuous professional development and growth.
  • Monitors adherence to all hospital and JHHS Food and Culinary policies and procedures.
  • Approves and/or makes recommendations regarding employment, performance appraisals, salary changes, promotions, transfers, and terminations.
  • Provides leadership to the development, implementation, and modification of standardized menus and recipes in conjunction with JHHS Director for Culinary Services.
  • Ensures that all system wellness initiatives are developed and incorporated into food management systems.
  • Participates in the planning and implementation of quality assurance programs for the food production and service areas, analyzing data and making recommendations to correct deficiencies. Involves all assigned food service employees in the maintenance of such programs.
  • Develops goals and action plans for assigned areas.
  • Performs other functionally related duties as assigned.
  • Provides oversight to the patient-focused program to drive satisfaction and patient experience outcomes.
  • Leads team to improved food quality through use of standardized recipes, equipment, and approaches.
  • 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.

Shift:

Full-Time

Rotating Shift

Weekend Work Required

Exempt

We have a robust benefits package which includes medical, dental, vision, 401K. For additional information please go to:

Salary Range: Minimum /hour - Maximum /hour. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility. In cases where the range is displayed as a $0 amount, salary discussions will occur during candidate screening calls, before any subsequent compensation discussion is held between the candidate and any hiring authority.

We are committed to creating a welcoming and inclusive environment, where we embrace and celebrate our differences, where all employees feel valued, contribute to our mission of serving the community, and engage in equitable healthcare delivery and workforce practices.

Johns Hopkins Health System and its affiliates are an Equal Opportunity employer. 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.

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

About the Company

J

Johns Hopkins Hospital

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