Job Title:
Assoc Dir-Hosp Culinary Svcs
Job ID:
445309
Location:
University Hospitals
Department:
Food Service Administration
Full/Part Time:
Full-Time
Regular/Temporary:
Regular
Shift:
Day
FTE %:
100
Salary Range Min:
$55,000.00
Salary Range Max:
$87,150.00

Position summary

Assoc Dir-Hosp Culinary Svcs (Job Opening 445309) - Scope of Position Nutrition Services administers quality nutritional care and food service operations for patients, staff and visitors in Wexner Medical Center facilities, campus and the communities we serve. The Department coordinates activities to enhance patient, staff and customer satisfaction. The Department is responsible for nutrition care and food service and retail food operations for patients, staff and visitors to the various locations including University Hospital, Ross Heart Hospital, James Cancer Hospital and Solove Research Institute, University Hospital East, OSU Harding, Seasons Express locations at Eye and Ear Institute, Martha Morehouse Medical Plaza, Ackerman Road complex, Care Point East and Stefanie Spielman Comprehensive Breast Center and the new Express on the Concourse. Position Summary The Assoc Director ? Hospital Culinary Services is directly responsible for operations of cook chill and cold food kitchens on central campus. He/she provides oversight for planning all master menus for patient and retail foodservice including menu and recipe development, testing and implementation for all locations; assures development of culinary staff, coordinates ongoing chef training and validates chef competencies and oversees culinary exhibitions and other culinary events. Has overall responsibility for quality of foods served from all locations and assures safe food handling practices are followed when handling foods within all operations. Is responsible for regulatory food labeling requirements for all operations and assures department meets accreditation requirements for food service operations. Is responsible for main campus food service equipment management and repair and actively works with other department leaders for equipment selection based on needs of operation. Oversees financial, operational and staffing budgets for assigned areas and works with other management team managers to ensure that food expenditures meet budget targets. Coordinates food production needs with other department management team members and works collaboratively to achieve best results with patient services, retail foods, purchasing, clinical nutrition, office and information systems groups. Works outwardly within the health system representing needs of Nutrition Services and actively develops relationships, contacts to support patient and retail dining programs. Acts on behalf of the Director when needed and assumes other responsibilities as needed.

Education and experience

Certified Executive Chef (CEC) ; Associates Degree in Culinary Arts from an American Culinary Federation (ACF) accredited program. All candidates must have a minimum of 5 years experience in area of relevant responsibility. Must pass physical examination.