Culinary Director

HHS, LLC

Culinary Director overseeing food service department at a healthcare facility. Leading teams to enhance patient meal service and create a community-focused cafe environment.

Posted 5/21/2026full-timeRemote • Virginia • 🇺🇸 United StatesLead💰 $68,000 per yearWebsite

ATS Keywords

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Applicant Tracking System Keywords

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Hard Skills

food operations experiencecash handling policiesinventory managementmenu developmentcustomer satisfaction improvementteam member trainingschedulingvendor relationship managementbudget compliancehealth and safety compliance

Soft Skills

leadershipcommunicationteam collaborationcoachingcounselingteam-buildingmorale fosteringintegritypassion for qualityrespect

Tools & Technologies

point of sales systemsordering platformsword processingspreadsheetsemail

Certifications & Qualifications

ServSafe Food Service Manager CertificationCertified Dietary Manager

Industry Keywords

food service departmenthospital environmentregulatory agenciesnutritional valuemarket trends

About the role

Key responsibilities & impact

Manage 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
Lead team member recruiting, training, development, scheduling, and assignments
Perform daily inspections and assessments and coach and counsel team members
Manage 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

Requirements

What you’ll need

ServSafe Food Service Manager Certification
5+ years of food operations experience, including 3+ years of management
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: Certified Dietary Manager (CDM)
Experience working in a hospital environment
Proficiency in languages other than English, especially Spanish

Benefits

Comp & perks

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