Culinary Manager
$57,850–$74,000 year
On-siteAitkin, Minnesota, United States
Job Summary
Oversee all culinary operations within the hospital food service department, managing food preparation, inventory, and staff scheduling while maintaining strict compliance with health and safety regulations. Collaborate closely with dietitians, healthcare providers, and suppliers to meet diverse dietary needs, and lead budgeting, cost control, and continuous improvement initiatives to enhance service efficiency. Mentor kitchen staff to foster a collaborative environment that ensures quality and consistency in food presentation. Requires ServSafe certification or equivalent, with a preference for ANFP certification, and mandates minimum 3 years of experience in food service management within a healthcare or institutional setting. Schedule is 7:00-3:30 M-F, 1.0 FTE, with some weekend or holiday availability.
Required Qualifications
- High school diploma or equivalent
- Associate degree or higher in culinary management, nutrition, or related field
- Minimum of 3 years of experience in food service management
- Experience in a healthcare or institutional setting
- Proven ability to manage staff, schedules, and budgets effectively
- Excellent communication and organizational skills
- Strong knowledge of food safety regulations and best practices
- ServSafe certification or equivalent
- Ability to acquire and Maintain Sanitation and ANFP certification through Association of Nutrition and Food Service Professionals
- Some weekend or holiday availability
Desired Qualifications
- Experience in a healthcare or institutional setting
- Associate degree or higher in culinary management, nutrition, or related field
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