Job Abstract

$5000 Sign-On Bonus!!!

We are seeking a dynamic individual with a unique blend of culinary expertise, manufacturing acumen, and facilities management skills to fill its Client Executive 1- Culinary Operations role and oversee all culinary production for NYC Health + Hospital 's Culinary Center in Brooklyn, NY. Reporting directly to a Client Executive 2, the successful candidate will work closely with 3 Managers and oversee a team of approximately 98 client union employees.

 Must have manufacturing experience in order to understand the processes that drive production, and a focus on monitoring the finances and future capital spend for the enhancement and growth of the culinary center. 

This role represents a unique opportunity for a strategic thinker with a passion for food production, facilities management, and client service. The successful candidate will play a pivotal role in shaping the future of food service delivery within the hospital, driving innovation, and ensuring operational excellence.

Must Have Experience: Quality Leadership, Finance, Union Management, Manufacturing (FDA, USDA)

Responsibilities for this role include:

• Culinary Operations Oversight:
  • Manage food production operations for more than 14 facilities within the hospital, ensuring timely and high-quality delivery
  • Collaborate with culinary teams to execute menus developed by our in-house chef, maintaining consistency and quality across all locations
  • Implement efficient manufacturing processes to scale production while adhering to regulatory standards and quality control measures
• Facilities Management:
  • Oversee facilities related to food production, including kitchen facilities, equipment, and storage areas
  • Coordinate maintenance activities to ensure operational efficiency and compliance with safety standards
  • Optimize facility layout and workflow to enhance productivity and streamline operations
• Client Interaction and Future Planning:
  • Act as the primary point of contact for client interaction, addressing concerns and proactively identifying opportunities for improvement
  • Collaborate with clients to plan for future projects and expansions without disrupting ongoing production
  • Anticipate client needs and develop strategies to enhance service offerings and meet evolving requirements
• Financial Management:
  • Assume significant financial responsibility, ensuring prudent allocation of resources and meticulous budget management
  • Account for every dollar spent, maintaining transparency and accountability in financial transactions
  • Implement cost-saving measures and efficiencies to optimize financial performance
• Union Employee Management:
  • Navigate the complexities of working with unionized employees, fostering positive labor relations and ensuring compliance with collective bargaining agreements
  • Address employee concerns and grievances in a fair and equitable manner, promoting a collaborative and respectful work environment

Qualifications:

• Proven experience in large-scale food manufacturing and production, preferably within a healthcare or institutional setting
• Strong culinary background with a deep understanding of menu development and food service operations
• Expertise in facilities management, including knowledge of kitchen equipment, maintenance protocols, and safety regulations
• Exceptional client interaction skills with a track record of building and maintaining strong relationships
• Financial acumen with the ability to manage budgets, analyze financial data, and drive cost-saving initiatives
• Experience working with unionized labor and navigating labor relations dynamics.
• Familiarity with the New York market and regulatory environment
• Excellent organizational, problem-solving, and communication skills 

We offer a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs.

Must have:

• Bachelor's Degree or equivalent experience.
• 5+ years of experience in large-scale food manufacturing and production.
• Proven experience in a healthcare or institutional setting.
• Strong culinary background with expertise in menu development and food service operations.
• Expertise in facilities management, including knowledge of kitchen equipment, maintenance protocols, and safety regulations.
• Experience managing a unionized workforce.
• Strong financial acumen with experience in budget management and cost-saving initiatives.
• Excellent client interaction skills with a track record of building and maintaining strong relationships.
• Familiarity with FDA and USDA regulations and compliance requirements.
• Strong organizational, problem-solving, and communication skills.