Director Culinary Services-DCS at ForeFront Healthcare Pvt Ltd

Saginaw Charter Township, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Oct, 26

Salary

95000.0

Posted On

17 Jul, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Budget Management, P&L Accountability, Menu Innovation, Regulatory Compliance, Food Cost Control, Labor Cost Control, Team Development, Vendor Management, Healthcare Dining, Sanitation Standards, Strategic Planning, Inventory Control, Catering Management, Hospitality Service, Performance Strategy

Industry

Hospitals and Health Care

Description

Forefront is dedicated to enhancing lives through exceptional culinary and support services. As a leader on our team, you play a vital role in driving operational success within a healthcare environment. Through our core values Tenacity, Integrity, Creativity, Service Excellence, Safety, and Caring, you will lead teams, ensure high-quality service delivery, and help create a clean, safe, and healing environment for all. If you are passionate about leading people, developing teams, and making a meaningful impact, we invite you to join us. Why You’ll Love Leading With Us: * Supportive Culture: Collaborate with a leadership team that values input, accountability, and continuous improvement * Growth-Focused: Access to leadership development, Lean Six Sigma opportunities, and career advancement pathways * Comprehensive Benefits: Medical, dental, vision, life insurance, 401(k), pet insurance, and unlimited PTO * Salary: $85,000 - $95,000 THE DIRECTOR CULINARY SERVICES PROVIDES STRATEGIC LEADERSHIP AND OPERATIONAL OVERSIGHT FOR ALL CULINARY AND DINING PROGRAMS, ENSURING EXCEPTIONAL FOOD QUALITY, HOSPITALITY-DRIVEN SERVICE, AND STRONG FINANCIAL PERFORMANCE. THIS ROLE IS RESPONSIBLE FOR MENU INNOVATION, REGULATORY COMPLIANCE, CLIENT AND RESIDENT SATISFACTION, AND THE DEVELOPMENT OF HIGH-PERFORMING TEAMS ACROSS MULTIPLE SERVICE LINES, INCLUDING RESIDENTIAL DINING, RETAIL, AND CATERING. THE DIRECTOR LEADS BUDGET MANAGEMENT, FOOD AND LABOR COST CONTROLS, PURCHASING, AND VENDOR PARTNERSHIPS WHILE UPHOLDING THE HIGHEST STANDARDS OF SAFETY, SANITATION, AND THERAPEUTIC DIET COMPLIANCE. SERVING AS A KEY LIAISON WITH CLIENTS, RESIDENTS, AND INTERDISCIPLINARY TEAMS, THIS POSITION DRIVES CONTINUOUS IMPROVEMENT, PROGRAM GROWTH, AND THE OVERALL DINING EXPERIENCE IN ALIGNMENT WITH FOREFRONT’S MISSION AND SERVICE EXCELLENCE STANDARDS POSITION TYPE AND EXPECTED HOURS OF WORK THIS IS AN EXEMPT SALARIED POSITION, WITH EXPECTED HOURS TO INCLUDE: DAYS, EVENINGS, WEEKENDS, AND HOLIDAYS. ESSENTIAL FUNCTIONS AND DUTIES CULINARY LEADERSHIP & QUALITY * LEAD ALL CULINARY OPERATIONS INCLUDING PRODUCTION, MENU EXECUTION, CATERING, AND SPECIAL EVENTS. * ENSURE CONSISTENT DELIVERY OF HIGH-QUALITY, SCRATCH OR FRESH-PREPARED FOOD ALIGNED WITH FOREFRONT STANDARDS. * DEVELOP AND EXECUTE SEASONAL MENUS, RESIDENT-DRIVEN PROGRAMS, AND SPECIAL DINING EVENTS. * MAINTAIN PRESENTATION, TASTE, AND SERVICE STANDARDS AT ALL TIMES. * CHAMPION INNOVATION, RESIDENT ENGAGEMENT, AND CULINARY EXPERIENCE ENHANCEMENT. FINANCIAL & OPERATIONAL PERFORMANCE * OWN FOOD COST, LABOR COST, AND CONTROLLABLE EXPENSE PERFORMANCE. * DEVELOP AND MANAGE BUDGETS, FORECASTS, AND PURCHASING STRATEGIES. * IMPLEMENT INVENTORY CONTROLS, ORDERING SYSTEMS, AND WASTE REDUCTION PROGRAMS. * DELIVER FINANCIAL RESULTS ALIGNED WITH CONTRACTUAL AND COMPANY TARGETS. * PARTNER WITH THE GENERAL MANAGER AND REGIONAL LEADERSHIP ON PERFORMANCE STRATEGY. TEAM LEADERSHIP & TALENT DEVELOPMENT * RECRUIT, TRAIN, DEVELOP, AND RETAIN HIGH-PERFORMING CULINARY TEAMS. * LEAD SOUS CHEFS, MANAGERS, SUPERVISORS, AND FRONTLINE CULINARY STAFF. * BUILD STRONG BENCH STRENGTH, SUCCESSION PLANNING, AND TRAINING PROGRAMS. * FOSTER A CULTURE OF ACCOUNTABILITY, PROFESSIONALISM, TEAMWORK, AND PRIDE. * CONDUCT PERFORMANCE EVALUATIONS, COACHING, AND CORRECTIVE ACTION WHEN NEEDED. SAFETY, SANITATION & COMPLIANCE * ENSURE FULL COMPLIANCE WITH ALL HEALTH DEPARTMENT, SERVSAFE, HACCP, OSHA, CMS, AND COMPANY STANDARDS. * LEAD KITCHEN SANITATION, FOOD SAFETY, AND INSPECTION READINESS AT ALL TIMES. * MAINTAIN DOCUMENTATION, TRAINING LOGS, AND AUDIT READINESS. * DRIVE A STRONG CULTURE OF FOOD SAFETY AND WORKPLACE SAFETY. RESIDENT / CLIENT EXPERIENCE * PARTNER WITH RESIDENTS, PATIENTS, CLIENTS, AND LEADERSHIP TO DRIVE SATISFACTION. * PARTICIPATE IN RESIDENT COUNCILS, FOOD COMMITTEES, TASTINGS, AND FEEDBACK SESSIONS. * RESPOND PROACTIVELY TO CONCERNS AND CONTINUOUSLY IMPROVE THE DINING EXPERIENCE. * REPRESENT FOREFRONT AND THE CULINARY PROGRAM IN A HIGHLY PROFESSIONAL MANNER. PROGRAM & CONCEPT EXECUTION * EXECUTE CORPORATE PROGRAMS, STANDARDS, AND CULINARY INITIATIVES. * SUPPORT SPECIAL EVENTS, MARKETING INITIATIVES, AND COMMUNITY ENGAGEMENT ACTIVITIES. LEAD OPENINGS, RENOVATIONS, AND CONCEPT CHANGES WHEN APPLICABLE. TRAVEL OCCASIONAL TRAVEL FOR COMPANY MEETINGS BY CAR AND/OR PLANE MAY BE REQUIRED GENERAL RESPONSIBILITY AS REQUIRED FOR POSITION * RESPONSIBLE FOR ACTING IN CONFORMANCE WITH ALL FACILITY AND DEPARTMENTAL POLICIES AND PROCEDURES INCLUDING THOSE RELATING TO HUMAN RESOURCES, CODE OF ETHICS AND BUSINESS CONDUCT, HEALTH AND SAFETY REGULATIONS, COMPLIANCE REQUIREMENTS, PATIENT RIGHTS, CONFIDENTIALITY, AND HIPAA. RESPONSIBLE FOR ACTING IN CONFORMANCE WITH ACCREDITING AGENCY STANDARDS. * ATTENDS DEPARTMENT MEETINGS AS REQUIRED. * DEMONSTRATES ACCOUNTABILITY TO ACCEPT RESPONSIBILITY FOR PERSONAL/PROFESSIONAL GROWTH AND ANY REQUIRED CERTIFICATION/LICENSES, IF APPLICABLE. * COMPLETES MANDATORY TRAINING AND COMPETENCIES ANNUALLY. AAP/EEO STATEMENT FOREFRONT WILL NOT DISCRIMINATE BASED ON RACE, COLOR, SEX, HEIGHT, WEIGHT, DISABILITY, NATIONAL ORIGIN, RELIGION, MARITAL STATUS, PREGNANCY, MILITARY SERVICE, GENETICS, SEXUAL ORIENTATION, GENDER IDENTITY, AGE, OR ANY OTHER PROTECTED CLASS IN ITS HIRING PRACTICES, CONDITIONS FOR TRANSFER OR PROMOTION, POLICIES, DISCIPLINE, DISCHARGE, TERMS, CONDITIONS OR BENEFITS OF EMPLOYMENT. OTHER DUTIES AS ASSIGNED THIS JOB DESCRIPTION IS NOT DESIGNED TO COVER OR CONTAIN A COMPREHENSIVE LISTING OF ACTIVITIES, DUTIES OR RESPONSIBILITIES THAT ARE REQUIRED OF THE EMPLOYEE FOR THIS JOB. JOB DUTIES, TASKS, RESPONSIBILITIES, AND ACTIVITIES MAY CHANGE FROM TIME TO TIME. Qualifications EDUCATION/EXPERIENCE/TRAINING BACHELOR’S DEGREE IN CULINARY ARTS, HOSPITALITY MANAGEMENT, NUTRITION, FOOD SERVICE MANAGEMENT, OR RELATED FIELD PREFERRED PROFESSIONAL EXPERIENCE: * 7–10+ years of progressive culinary leadership experience * 3–5+ years in a Director/Regional/Executive Chef role with P&L accountability * Demonstrated success managing: * Multi-unit or large campus dining operations * Retail, resident dining, and catering services * Annual budgets, food/labor cost controls, and financial forecasting * Experience in senior living, acute care, or healthcare dining highly preferred * Proven ability to lead teams of 30–100+ associates across multiple departments * Preferred Qualifications * Experience with GPO/vendor contract negotiations * Experience opening new accounts or major program transitions * Culinary innovation in wellness and lifestyle dining * Multi-site oversight or regional support background LICENSE AND CERTIFICATION SERVSAFE FOOD PROTECTION MANAGER CERTIFICATION REQUIRED OR MUST BE OBTAINED WITHIN 90 DAYS OF EMPLOYMENT

Responsibilities

Provide strategic leadership and operational oversight for all culinary and dining programs to ensure high food quality and financial performance. Lead team development, budget management, and regulatory compliance across residential, retail, and catering service lines.