Position Description
The Vice President, Food & Culinary Services will provide leadership to the Johns Hopkins Health System Food & Culinary Services Department through the overall planning, direction, and control of the departments within each affiliate hospital across the enterprise in collaboration with the affiliate executives. This key leader will ensure a high level of customer service and patient satisfaction, vendor management, excellent work culture, and cost-effective management of all aspects of the service.
This executive will be responsible for all food and culinary service-related activities, including patient care, non-patient care (retail, cafeteria, catering, vending, etc.), quality improvement, sanitation, infection control and all system-related activities. This leader will lead the design and construction efforts for food and culinary service-related renovations and provide oversight to the monitoring and evaluation of quality of food serviced and regulatory performance improvement processes across the enterprise. This individual will ensure that financial targets are achieved to support the overall business goals of Johns Hopkins Health System.
Reporting Relationship
The Vice President, Food & Culinary Services will report to the Senior Vice President of Operations Johns Hopkins Health System.

Principal Accountabilities

1. Develop and manage strategic goals and objectives for the Health System Food and Culinary Programs and plans to achieve those goals.
2. Ensure that all strategic planning efforts are consistent with the JHM Strategic Plan. Communicate achievement of goals and objectives to key constituents, as appropriate. Provide leadership for all JHHS initiatives and objectives within area of responsibility.
3. Define, implement, and maintain high-quality, benchmarked standards for all food and culinary services provided to health system affiliates within areas of responsibility. Utilize data to benchmark and complete comparative analysis of clinical services and products.
4. Provide direction for the delivery of food and culinary services to JHHS customers and community. Design, implement, evaluate, and market programs and services to maximize financial, operating, and patient/customer satisfaction outcomes.
5. Responsible for ensuring collaboration and integration of food and culinary services throughout the Johns Hopkins System; foster communication with employees at all levels of the organization.
6. Act as a liaison between food service teams and administration at all affiliates.
7. Participate on JHHS committees to facilitate information exchange about programs, current initiatives, and problems as they arise.
8. Ensure compliance with standards established by accrediting organizations including, but not limited to, CMS and COMAR regulations, the Joint Commission standards, the Academy of Nutrition and Dietetics Standards of Practice and Professional Practice, HACCP guidelines, as well as federal, state, and professional regulations.
9. Direct the implementation and maintenance of appropriate processes, policies, inventory systems, and databases related to the storage and handling of food and nutrition products.
10. Provide oversight for budget development and management for affiliate food service programs and work collaboratively with executive leadership to develop financial plans. Plan and implement processes to improve efficiency and enhance revenue generation for provision of food and culinary services.
11. Work in conjunction with health system and affiliate finance representatives to ensure that billing processes are in place as appropriate to ensure the accuracy for reimbursement.

Experience and Qualifications

1. A bachelor’s degree is required and a master’s degree in food or nutrition-related field or business administration is strongly preferred.
2. A minimum of ten years of experience at a managerial level including primary responsibility for leading a multi-site food and culinary services department within the healthcare, hospitality, higher education, or food services industry is required.
3. Prior experience effectively managing an in-house food service department.
4. Experience working with unionized staff is highly preferred.
5. This role requires the communication skills necessary to direct, persuade, negotiate, counsel, mediate conflicts, and build effective working relationships with peers and subordinates.
6. Work requires the knowledge, expertise, and leadership of profit and loss businesses in the hospitality industry.
7. Flexibility to travel to Florida and across the District of Columbia and Maryland as needed.

JHM prioritizes the health and well-being of every employee. Come be healthy at Hopkins!

Diversity and Inclusion are Johns Hopkins Medicine Core Values. 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 drug-free workplace employers.