Culinary Assistant Director/Compliance Manager

Culinary leadership role in a hospital setting: assist the department director in managing the hospital food service to deliver high-quality patient meals and a welcoming retail cafe experience. Collaborate with dietitians and chefs to develop menus aligned with market trends and nutritional value. Provide leadership to foster morale, quality, and respect; coach and develop team members; oversee recruiting, training, scheduling, and assignments; conduct daily inspections and ensure food safety, health, and regulatory compliance. Manage inventory, ordering, vendor relationships, payroll, and supplies to maintain budget; drive team-building and a positive work environment. Requires ServSafe Food Service Manager Certification; Certified Dietary Manager (CDM) is a plus. Relocation for promotion opportunities may be pursued. Demonstrates professional communication, customer service excellence, and strong decision-making in a fast-paced healthcare setting.