Job Summary

The Director of Food and Culinary Services at Bayview Medical Center reports to the Vice President of Food and Culinary Services of the Johns Hopkins Health System (JHHS). This leader provides leadership to the Food 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 Bayview Medical Center. The Director, Food 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 service supplies. Provides oversight to the monitoring and evaluation of quality food service and regulatory performance improvement processes for area of responsibility. Works collaboratively with peers to enhance, integrate and standardize food service operations across JHHS.

Qualifications

• BS degree in Culinary Arts, Food Services Technology/Management, Hospitality, Nutrition and Dietetics or other related field.
• Minimum of seven years’ progressive culinary/kitchen management experience. Healthcare and/or Higher Education experience a plus. Must have experience in high volume, multi-site, complex foodservice operations.
• Certification Requirements: ServSafe Manager