Director of Food Services

Job Responsibilities:

Reports to the VP of Food and Culinary Services of the Johns Hopkins Health System (JHHS) with an indirect reporting line to the appropriate JHM Affiliate Hospital 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 the JHM Affiliate Hospital. The Director of 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 into 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.

Role Accountabilities Include:

• Ensures compliance with standards established by accrediting organizations including but limited to Department of Health, CMS, and COMAR regulations, Joint Commission Standards, the Academy of Nutrition and Dietetics Standards of Professional Practice, HACCP guidelines as well as federal, state, and professional regulations.
• Provides oversight for budget development and management for department. Works collaboratively with JHHS Senior Director for Food and Culinary services to develop financial plans. Plans and implements processes to improve efficiencies and enhance revenue generation for provision of food and culinary services.
• Oversees departmental personnel by implementation of recruitment strategies, providing orientation, guidance, assistance, and ongoing development opportunities.
• Responsible for training and succession planning of food and culinary professionals throughout the department.
• Provides leadership to the development, implementation, and modification of standardized menus and recipes for JHM Affiliate Hospital in conjunction with VP for Food and Culinary Services.
• Supports development and maintenance of JHHS electronic food service systems, providing leadership for JHM Affiliate Hospital.
• Provides oversight to the patient-focused program to drive satisfaction and patient experience outcomes.
• 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.

Qualifications:

• BS/BA degree in Culinary Arts, Food Services Technology/Management, Hospitality, Nutrition and Dietetics or other related field required, post graduate degree strongly preferred.
• 7-10 years of progressively responsible related experience including 3-5 years of management experience in culinary/kitchen management. Healthcare and/or Higher Education experience a plus. Must have experience in high volume, multi-site, complex foodservice operations.
• ServSafe Manager certification required

Salary Range: $107,000 - $145,000 per year. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility.

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.