Job Description​Job DescriptionWe're seeking an experienced culinary leader to oversee all food production, culinary, and kitchen operations for a high-volume healthcare environment. This role is responsible for delivering exceptional food service to patients, retail dining outlets, cafeterias, and catering operations while leading a diverse team of culinary and support staff. This leader will be responsible for maintaining food quality, regulatory compliance, labor management, staff development, and operational excellence across all culinary functions. We're looking for a proven culinary leader who can see the big picture while remaining engaged in day-to-day operations. The ideal candidate is someone who can effectively balance people leadership, operational excellence, and strategic planning.Key ResponsibilitiesProvide leadership, training, and direction to culinary leadership teams, cooks, production staff, and dish teams.Oversee all retail culinary operations, patient meal production, and hospital catering services.Ensure compliance with all food safety, sanitation, and healthcare dietary regulations.Manage food and labor budgets while maintaining operational efficiency.Develop menus, recipes, and food offerings that meet quality standards and patient dietary requirements.Delegate daily operational responsibilities and workload assignments across culinary and support teams.Maintain cleanliness and sanitation standards throughout all kitchen, preparation, and production areas.Manage purchasing and ordering processes to support menu rotations and operational needs.Conduct hiring, coaching, performance management, and employee development activities.Build staffing schedules and ensure adequate coverage based on business volumes.Provide leadership presence during off-hours and assist with staffing coverage as needed.ScheduleBase schedule is Thursday through MondayTypical hours are 12:00 PM to 8:30 PMMust be willing to assist with staff call-offs, PTO coverage, and operational needs as they ariseRequired Qualifications:Culinary degree required10-15 years of culinary experience3-4+ years of culinary management leadership experiencePrevious experience as a Sous Chef or Executive ChefExperience in high-volume, fast-paced food service environmentsStrong understanding of food production, catering, sanitation, and kitchen operationsProven ability to lead multiple workgroups and departments simultaneouslyJob RequirementsApplicable Experience:2 yearsAssociate DegreeJob DetailsFull TimeSwing (United States of America)SummaryLocation: Saint Luke's Hospital | 4401 Wornall Rd | Kansas City | MOType: Full time
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