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.
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
Job Type: Full-time
Pay: $150,000.00 - $165,000.00 per year
Benefits:
- 401(k) matching
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Experience level:
- 5 years
- 6 years
- 7 years
- 8 years
Pay rate:
Work setting:
Experience:
- Culinary experience: 5 years (Preferred)
- food manufacturing and production: 6 years (Preferred)
- healthcare or institutional setting: 4 years (Preferred)
Work Location: On the road