Associate Director of Culinary Operations

Job Details:

The Associate Director of Culinary Operations is a key leadership role within the Food & Nutrition team. This position oversees all high-volume culinary functions, ensuring excellence in kitchen operations, food quality, safety, and program development. The role requires a strong leader with exceptional culinary skills and administrative capabilities to manage day-to-day kitchen operations, optimize processes, lead a team of culinary professionals, and foster a culture of quality and innovation.

Role Overview:

• Lead and manage culinary operations across multiple facilities, including main kitchens, cafeterias, and specialty areas.
• Regularly assess culinary operations for cost-effectiveness and service quality improvements.
• Collaborate with supply chain to monitor food costs, inventory, and market-driven purchasing strategies.
• Oversee food production to ensure quality, consistency, presentation, and timeliness.
• Develop and implement HACCP protocols for food handling and preparation.
• Ensure compliance with regulatory standards (e.g., Joint Commission, NYSDOH, CMS).
• Collaborate with the Quality & Safety Manager to develop quality control monitors and maintain sanitary standards across all foodservice locations.
• Plan and create menus for patients, cafeterias, and special events in collaboration with other team members, adhering to nutritional and budgetary guidelines.
• Lead concept development for new culinary offerings, working closely with stakeholders to innovate and enhance culinary services.
• Serve as the culinary expert in planning and designing new kitchen spaces.

Key Qualifications:

• 6+ years of leadership experience in Nutrition and Culinary Services.
• Proven experience in high-volume culinary operations with strong administrative and leadership skills.
• Knowledge of food safety regulations, quality standards, and sanitation requirements.
• Excellent interpersonal, communication, and team-building skills.
• Ability to adapt to changes and lead in a fast-paced environment.
• Culinary degree or equivalent professional experience in culinary management preferred.

Core Skills:

• Strong leadership and administrative skills with the ability to supervise and train culinary staff while fostering a collaborative environment.
• Ability to use data to analyze patient feedback, track KPIs, and make informed decisions for continuous improvement.
• Experience leading culinary initiatives, such as new recipe launches or facility-wide dining improvements, ensuring seamless execution across departments.
• Superb verbal and written communication skills.
• Demonstrated ability to collaborate effectively across diverse teams.