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 t... more details
Client Executive 1- Culinary Operations
Skills: healthcare, management, ManufacturingExperience level: Mid-senior
Experience required: 5 Years
Education level: Bachelor’s degree
Relocation assistance: No
$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.