Vice President, Culinary Healthcare This is a 100% traveling position
Salary: $135,000.00 - $150,000.00
ResponsibilitiesOversee and support HHS healthcare culinary operations at multiple hospitals across a region.Motivate on-site management teams and drive success by creating a positive culture and implementing HHS programs while ensuring that policies and best practices are followed.Set clear expectations and performance goals and drive compliance across multiple accounts.Coach and mentor managers and team members to drive success and create a pipeline of promotable leaders for future growth.Encourage and inspire on-site teams to achieve a high level of success and create an inclusive work environment.Champion new programs and initiatives to drive adoption at the account level.Perform inspections and assessments and set achievable goals based on current outcomes.Support new products and processes to incorporate sustainable foods and fine dining in our culinary standards.Support recruitment, training, and retention for on-site management teams.Monitor the implementation and effectiveness of policies and programs that support patient satisfaction, safety, and more.Manage multiple budgets and drive fiscal responsibility to maximize profits.Foster positive relationships between HHS and partner facility administration.Analyze data and make adjustments to meet facility, budget, and compliance goals.Provide hands-on assistance as needed to support positive outcomes.SkillsInterpersonal Skills: Ability to interact with individuals at all levels of the organization.Communication: Effective written, spoken, and non-verbal communication.Customer Service: Service-oriented mentality with a focus on exceeding expectations.Professionalism: Maintain a positive and professional demeanor.Decision Making: Ability to quickly make sound decisions and judgments.Proactivity: Self-motivated with the ability to effectively prioritize projects and needs.Team Player: Willingness to provide support where needed to achieve outcomes.Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings.Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment.Requirements2+ years of experience managing operations across multiple locations.ServeSafe Food Service Manager Certification.Computer skills including word processing, spreadsheets, email, and ordering platforms.Culinary skills and knowledge, including recipe and ingredient knowledge, food presentation, and food safety and sanitation.Ability to travel a minimum of 75% of the time.Must be willing to relocate for promotion opportunities.Not Required But a Big PlusCertified Dietary Manager (CDM).Experience working in a hospital environment.Knowledge of fine dining programs, sustainable foods, and farm-to-fork concepts.Proficiency in languages other than English, especially Spanish.
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