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SalaryScripps Health Administrative Services supports our five hospitals and 19 outpatient facilities, which treat half a million patients annually through 2,600 affiliated physicians.
At Scripps Health, you will experience the pride, support, and respect of an organization that has been repeatedly recognized as one of the nation’s Top 100 Places to Work.
You’ll be surrounded by people committed to making a difference in the lives of their patients and their teammates. So, if you’re open to change, go ahead and unlock your potential.
The Director of Culinary Services will direct and manage the Corporate Catering Program and Cafes at our Scripps Corporate Offices including Campus Point and 4S Ranch as well as Rechco Rd and Jefferson/78.
The Director of Culinary Services directs, plans, and coordinates the operational systems for the culinary team within Food and Nutrition Services including human resources, financial performance, customer service, infection control/sanitation, safe food handling, volume food production, menu development and modification, meal assembly and portion control, inventory management, food service equipment operations and overall department function. Responsible for enhancing the food product for the Scripps system. Use market research to develop new products that respond to the marketplace and to patients and internal client's needs, both present and anticipated. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.
The Director of Culinary Services will also be responsible for maintaining quality of food product and ensuring consistency in food delivery and standards through weekly inspections of each facility and structured discussions with FNS Directors, Culinary leads, and Senior Corporate Leaders. Ensures effectiveness through the FNS benchmarks set for labor costs, food and beverage costs, GPTW Employee Engagement surveys, and Press Gainey results. Participate in system wide FNS Director planning sessions as required.
Required Qualifications:
- Bachelor's degree or Certificate from accredited Culinary School with a minimum of an Associates of Arts diploma in the field of Culinary Arts.
- CA Driver's license
- Serv Safe Certificate
- Minimum of 5-8 years of experience as an Executive Chef with experience in a high volume setting and knowledge of production cooking standards.
- Excellent verbal and written communication skills. Complex problem solving, team development, strategic planning and systems planning/development.
- Understanding of the fundamentals of information systems and knowledge of computer word processing and spread sheets. Proficiency in HACCP, Food Code and other applicable regulatory requirements with ability to translate into practice
Scripps Health is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex (including pregnancy, sexual orientation, or gender identity/expression), age, marital status, status as a protected veteran, among other things, or status as a qualified individual with disability.
