Culinary Director

This position provides direction, planning and supervision of food services to ensure that the department provides efficient, high quality meal service and nutritional care to patients and customers. These services may also include multiple retail food/beverage units and catering services. The position provides strategic direction to ensure the department goals are consistent with organizational objectives.

About Fairbanks Memorial Hospital
Fairbanks Memorial Hospital is a non-profit facility owned by the Greater Fairbanks Community Hospital Foundation. AJoint Commission-accredited facility with 152 licensed beds, Fairbanks Memorial Hospital is the primary referral center for residents of Alaska's interior.We have a strong patient to nurse ratio and a culture of Shared Leadership. In addition to our exceptional clinical environment, our location offers incomparable lifestyle rewards away from work. In Fairbanks, small-town living, spectacular natural beauty and endless recreation combine to create a one-of-a-kind place to live, work and play.

Position Available:
Full Time

40 hours per week

Days

Exempt

ESSENTIAL FUNCTIONS

1. Provides required leadership, planning, and direction to create and deliver high quality food and nutrition services. Oversees menu planning and recipe development, food production, procurement and storage of food and nutritional supplies and equipment, retail operations, and patient food services.

1. Plans and directs the implementation of information systems for the department. Works with organization and vendor resources to implement and manage systems for patient menus and ordering, the management of food production and forecasting, retail sales accounting and tracking.

1. Directs personnel actions including recruiting, new hire actions, interviewing and selection of new staff, salary determinations, training, and performance management. Supports staff training and development to motivate staff to provide highest level of service and to remain current on industry trends. Establishes and communicates team goals and provides feedback and recommendations for improvement. Creates cohesive teams committed to product and service quality.

1. Brings innovative and synergistic ideas into the workplace by evaluating new products, emerging trends and technologies, economic changes, and industry innovation. Participates in system-wide task forces and/or teams to assess and promote the use of common practices and economies.

1. Manages quality, safety and compliance for all facility culinary services. Creates and administers measures and benchmarks for all required outcomes in product and service quality, regulatory compliance, customer satisfaction, safe work practices and employee engagement and satisfaction. Assures that all reporting staff maintain required food handling and professional certification.

1. Manages the departments financial performance. Forecasts and manages retail food and catering revenues.Develops and manages operational and capital budgets. Manages operating expenses and other key indicators within agreed upon parameters. Reconciles monthly operating expense budget variances.

Performs all functions according to established policies, procedures, regulatory and accreditation requirements, as well as applicable professional standards. Provides all customers of Foundation Health with an excellent service experience by consistently demonstrating our core and leader behaviors each and every day.

SCOPE AND COMPLEXITY

This position is responsible for all aspects of retail and patient food and nutrition services on a 24-hour basis.

The position plans and provides systems to support customer needs and evaluate service levels. Position organizes, directs and modifies food service activities to ensure high quality, cost-effective, and efficient operations. The position develops budgets, goals, and objectives for the department and is responsible quality assurance.

MINIMUM QUALIFICATIONS

Requires a bachelor degree in Nutrition, Food Service Management, Business, or equivalent experience and training.

Must have six (6) or more years of broad experience in both retail and patient food service, production and procurement. Must possess a minimum of four (4) years management or supervisory experience.

Must be able to budget and operate high quality services while maintaining cost effectiveness. Requires strong abilities in communications, business analysis and planning. Must demonstrate effective leadership, organization and human relation skills to interact successfully with all levels of staff and outside contacts/vendors, including administration, physicians, vendors and regulatory agencies.

PREFERRED QUALIFICATIONS

Additional related education and/or experience preferred.