Director of Culinary

Company Description

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience.

Job Description

Forefront Healthcare is growing in the Alabama market and we need you on our team! Come elevate your career with our company that has won "Best places to work by Modern Healthcare!.

Forefront Healthcare is looking for a passionate leader to join our team in Brewton, Alabama! We have an exciting opportunity for a Director of Culinary at a beautiful hospital in Brewton, Alabama.

We are looking for a strong food/culinary background who has proven leadership with teams. You will be excited to lead this culinary program at this wonderful facility.

WE OFFER AMAZING BENEFITS!!! Your benefits start the first day of the month following your start date. PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more!

Check out our website: https://forefronthealthcare.com/

Summary/Objective:

The Director of Culinary is responsible for leading the innovative development of all culinary, wellness, and retail systems, recipes, and menus, and related product development and promotions within the existing brand. He/she will ensure compliance with culinary standards in all facility dining operations across business lines including corporate and hospital dining.

The Manager provides overall planning for, direction to, and control of menus and recipes to achieve operating and financial goals, and enhance food quality and presentation. Responsibilities will include retail service,

Will actively participate in new business surveys, proforma development, and presentations. He/she will assist in the processing of research data, cost analysis, development of recipes and menus, (including sourcing materials), and development and execution of all culinary training programs and materials.

The Director of Culinary will act as the expert for all culinary services and make recommendations for our culinary strategy. Additionally, he/she will monitor, research, and report on all competitors' activities, and be responsible for providing leadership in strategic planning, development, and execution of food marketing plans, culinary support, and consumer food insights to assigned brands and/or corporate clients and incorporating experience from previous assignments to lead and inspire all aspects of culinary talent.

Through regular contact, active listening, and timely addressing of any issues, concerns, or problems, he/she will establish and maintain effective communication with the Registered Dietitians and the Supply Chain department.

This person will be charged with developing excellent working relationships with clients and providing effective training, leadership, and management with all facility staff as he/she understands that achievement of goals and high standards must be a joint effort in our complex and demanding business environment.

Essential Functions:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Assists in implementing company retail programs in existing and new retail service locations across all lines of business
• Directs culinary development and training
• Participates in new business sales surveys, proforma development, and presentations
• Development and implementation of menus and merchandising standards
• Train, monitor, evaluate, and act on unit performance in all culinary areas
• Serves as a liaison to Supply Chain, Operations, and Merchandising and Marketing groups
• Responsible for research and intervention in support of supply chain planning and pricing to improve performance and satisfaction
• Leads the design process of all internal recipes and menu prototype development
• Monitors market trends and identifies appropriate target markets
• Guides product and service offering through the product life cycle
• Innovation of new product and program development
• Manage the portfolio of products within the signature recipe

Qualifications

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Additional Eligibility Qualifications:

· Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, patients, family members and the public.

· Numerical ability necessary to make various computations in keeping work records, and in recipe preparation.

· Motor coordination and manual dexterity are required to prepare food and operate Food Service equipment.

· Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food equipment and an awareness of the requirement for careful handling and economy of serving.

· Ability to read, understand, and follow recipe directions, diet orders and work assignments. Able and willing to work flexible hours, such as during an emergency. Must be patient and tolerant toward staff, patients, and family members.

Additional Information

AAP/EEO Statement:

Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.