Culinary Assistant Director

Job Description

Assist the department director in managing the food service department to provide excellent service and quality

Communicate with department, facility, and company leadership to achieve goals

Collaborate with dietitians and chefs to develop menus that are in line with market trends and deliver nutritional value

Provide leadership that supports a team environment that fosters morale, passion, quality, and respect

Demonstrate continuous ability to maintain and / or improve customer and patient satisfaction through communication, integrity, and performance

Support team member recruiting, training, development, scheduling, and assignments

Perform daily inspections and assessments and coach and counsel team members

Assist with management of inventory, ordering, vendor relationships, planning, schedules, payroll, and supplies to ensure budget compliance

Implement team-building initiatives to create a positive and safe work environment

Drive compliance with health, safety, and industry regulatory agencies

Skills

Leadership : Effectively lead and manage a supportive, respectful, and inclusive team

Interpersonal Skills : Ability to interact with individuals at all levels of the organization

Communication : Effective written, spoken, and non-verbal communication as well as presentation skills

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 collaborate and 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

Requirements

ServSafe Food Service Manager Certification

Experience with cash handling policies and procedures

Familiarity with various point of sales (POS) / register systems

Computer skills including word processing, spreadsheets, email, and ordering platforms

Must be willing to relocate for promotion opportunities

Not Required But a Big Plus

1+ years of food operations experience, including 2+ years of management or supervisor experience

Certified Dietary Manager (CDM)

Experience working in a hospital environment

Proficiency in languages other than English, especially Spanish

What We Offer

Paid time off (vacation and sick)

Medical, dental, and vision insurance

401(k) with employer match

Employee Assistance Program (EAP)

Career development and ongoing training

Important to Know

Many healthcare facilities require employees to be fully vaccinated against COVID-19 or have an approved exemption in place.

Veterans and candidates with military experience are encouraged to apply.

HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion.

Who is HHS

HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries.

We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow.