Job Description: Essential Duties and Responsibilities Oversees the day-to-day operations of the culinary activities for the FNS department ensuring consistent quality, established presentation and quality standards are met. Provides a work environment that fosters positive energy, creativity, and teamwork among colleagues across all functional areas. Meets with direct reports regularly to review overall culinary operations goals/objectives, to address shortfalls, open issues and to encourage open dialogue for suggested process improvements. Outlines expectations, accountabilities, and KPIs used in determining success. Interviews, hires, trains, coaches, counsels, and completes annual performance evaluations for direct reports. Develops and implements plans to standardize/streamline food production service policies, procedures and practices in conjunction with system initiatives, which include recipes, inventory and purchasing/equipment. Assists with implementing and evaluating the creation of standard recipes for patients, retail, and catering. Responsible for menu planning, pre-costing, and post-costing. Assists in creating tools to train food production staff on food production, presentation, quality, cost control, safety and sanitation. Trains and teaches chefs, cooks, and food handlers how to boost sales and customer/patient satisfaction by improving food preparation and presentation techniques for patients and retail customers, including catering customers and doctors Manages and controls resources and materials to ensure quality, adequacy of supply and cost control within budgetary guidelines. Reviews menu offerings routinely and makes suggested changes based on product availability, popularity of items, and profitable pricing to System Director of Culinary Operations for consideration. Drives cost savings opportunities in conjunction with vendors and leadership. Manages the purchasing of inventory and capital equipment throughout the system in conjunction with site food and system leadership. Delivers strong operational performance and ensures Baptist Health and regulatory agency standards and guidelines are abided by. Ensures compliance to food safety, sanitation, and overall workplace safety standards through region audits and executes improvement plans. Develops and implements plans with local and system leadership to standardize/streamline retail and catering policies, procedures, and practices across the system to provide optimal food quality and meal service, drive high customer satisfaction and integrate wellness into the retail areas. Serves as the local expert and resource on retail solutions and catering best practice. Researches industry trends in menu development, consumer tastes and management. Coordinates and participates in promotional opportunities, culinary demonstrations, media appearances, and event planning. Minimum Education, Experience, Training and Licensures Required: Culinary Arts Degree from a recognized culinary school, or a Bachelor of Science Degree in Hospitality Management or Dietetics ServSafe Food Protection Manager Certification granted by the National Restaurant Association Knowledge, skills and abilities required to perform this job are typically acquired through a minimum of three (3) years of progressively responsible experience in culinary operations, retail and catering that includes experience in the development of menus, hospitality management, profit and loss, food and labor cost control; creating and executing policies and procedures; and standardizing production practices within a large, complex health care organization. Benefits: Tuition Assistance reimbursement program Company paid Maternity and Paternity leave. Bereavement Leave (includes pets) PTO Sell Back Program Compassionate Leave Sharing Program (PTO Donation) Employee Support Fund, for employees in need of emergency financial support If you would like to be part of a growing family focused on supporting clinical excellence, teamwork and innovation, we urge you to apply now! Baptist Health is an Equal Employment Opportunity employer. Founded in 1924, Baptist Health has been bringing advanced medical technology, modern facilities, and many of the region's most prominent physicians and medical professionals to the communities of our commonwealth for nearly a century. Headquartered in Louisville, the Baptist Health family of hospitals, care centers, physician offices and health facilities has experienced tremendous growth in recent years. Counting all nine hospitals, we have more than 2,700 licensed beds. Baptist Health has more than 300 points of care include outpatient facilities which offer Urgent Care, occupational medicine, physical therapy and diagnostics. Home care is also available in 39 Kentucky counties, six counties in Illinois and six counties in Southern Indiana. Our physician network of more than 3,000 employed and affiliated physicians continues to grow as we endeavor to improve access to healthcare and enhance the health of Kentucky as a whole. EEO Statement: Baptist Health is an Equal Employment Opportunity employer, and seeks to employ individuals without regard to race, color, national origin, gender, sexual orientation, gender identity, age, disability, marital status, citizenship status, military status, religious or political beliefs, protected veteran status, employment status or any other protected class identified in any federal, state, or local law. Baptist Health specifically encourages minority, female, disabled, veteran and other candidates from diverse backgrounds to apply and strengthen our team. Please note that Baptist Health is a drug-free workplace and employment with Baptist Health is subject to post offer, pre-employment drug testing. NOTICE OF NONDISCRIMATION AND ACCESSIBILITY TO SERVICES Persons with hearing and speech impairments can contact Baptist Health facilities by using the Kentucky Relay Service, a toll-free telecommunication device for the deaf (TDD). For voice to TDD, call . For TDD to voice, call .