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Associate Director Culinary Innovation Job Opportunity

2013 October 24
by Paul Mabrey

The Associate Director, Culinary Innovation is responsible for the directing the work of the food service division. This includes oversight for contracts, purchasing, storeroom/inventory, production, retail food services and catering. The person in this position directs the work of 4 managers, 100 FTE and a budget of $11 million ($7 million in labor and $4 million in non-labor). The Associate Director works with the Director, Nutrition and Food Services, Associate Director, Nutrition Services, and the Associate Director, Patient Food Services and others in leadership positions to set department goals, design systems, and set standards to ensure that patients and customers are satisfied with food service. Works with Internship Director to ensure productive learning experiences in the food service management division. In the Director’s absence, the person in this position works with Associate Directors and others in leadership positions to manage the department.

Required Qualifications

Bachelors Degree in Nutrition/Dietetics, Food Service Management, Business or related field or Associates degree in culinary arts, hospitality management, or related field.
Leads and inspires others by example. Demonstrates professionalism. Role models a commitment to excellence. Justifies confidence.
Ten years of experience in a leadership position in food service in a large teaching hospital, preferably food service management, preferably in a union environment, or equivalent combination of education and experience.
Proven ability to develop innovative food items and concepts.
Working knowledge of regulations including Centers for Medicaid and Medicare Services (CMS), Title 22, and The Joint Commission (TJC).
Experience in large hospitals (greater than 500 beds). .
Strong written and verbal communication skills to effectively work with clients, customers, and support staff.
Computer skills including ability to use Micrsoft Office applications such as Word, Excel, Outlook, Power Point, or equivalent.
Experience with Computrition, CBORD, or other food and nutrition computer programs.
ServSafe Food Protection Manager Certification or equivalent food protection manager certification recognized by the state of California and working knowledge of the California Retail Food Code and food safety systems such as Hazard Analysis Critical Control Point (HACCP).

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