Culinary Director
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Before you apply
Salary$68k
LocationRoxboro, NC
Work modeon-site
SeniorityDirector
Experience5+ yrs
DepartmentFood Service
Company size10,000+ people
PostedOct 1, 2026 · 1mo ago
Verified live2d ago
At a glanceSummarised by Seekless from the posting.
ServSafe Food Service Manager Certification
5+ years of food operations experience, including 3+ years of management
Experience with cash handling policies and procedures
Familiarity with various point of sales (POS)/register systems
Computer skills including word processing, spreadsheets, email, and ordering platforms
Leadership: Effectively lead and manage a supportive, respectful, and inclusive team
Interpersonal Skills: Ability to interact with individuals at all levels of the organization
Communication: Effective written, spoken, and non-verbal communication as well as presentation skills
Customer Service: Service-oriented mentality with a focus on exceeding expectations
Professionalism: Maintain a positive and professional demeanor
Decision Making: Ability to quickly make sound decisions and judgments
Proactivity: Self-motivated with the ability to effectively prioritize projects and needs
Team Player: Willingness to collaborate and provide support where needed to achieve outcomes
Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings
Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment
Must be willing to relocate for promotion opportunities
Skills
POS
email
word processing
spreadsheets
ordering platforms
Location:
Person Memorial Hospital
Pay Rate:
Salary - Salary Plan, 68,000.00 USD Annual
Work Shift:
Job Description
We’re looking for a friendly, compassionate, leader to join our culinary team!
Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Deliver excellent patient meal service while exploring creative avenues to make the hospital cafe a community asset—through great food options, a welcoming retail space, local partnerships, and more. Impact the overall health and well-being of every patient and change the perception of hospital food. Enjoy most nights and weekends off while growing your career and income in an engaging and rewarding environment.
Responsibilities
•
Manage the food service department to provide excellent service and quality
•
Communicate with department, facility, and company leadership to achieve goals
•
Collaborate with dietitians and chefs to develop menus that are in line with market trends and deliver nutritional value
•
Provide leadership that supports a team environment that fosters morale, passion, quality, and respect
•
Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction through communication, integrity, and performance
•
Lead team member recruiting, training, development, scheduling, and assignments
•
Perform daily inspections and assessments and coach and counsel team members
•
Manage inventory, ordering, vendor relationships, planning, schedules, payroll, and supplies to ensure budget compliance
•
Implement team-building initiatives to create a positive and safe work environment
•
Drive compliance with health, safety, and industry regulatory agencies
Skills
•
Leadership: Effectively lead and manage a supportive, respectful, and inclusive team
•
Interpersonal Skills: Ability to interact with individuals at all levels of the organization
•
Communication: Effective written, spoken, and non-verbal communication as well as presentation skills
•
Customer Service: Service-oriented mentality with a focus on exceeding expectations
•
Professionalism: Maintain a positive and professional demeanor
•
Decision Making: Ability to quickly make sound decisions and judgments
•
Proactivity: Self-motivated with the ability to effectively prioritize projects and needs
•
Team Player: Willingness to collaborate and provide support where needed to achieve outcomes
•
Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings
•
Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment
Requirements
•
ServSafe Food Service Manager Certification
•
5+ years of food operations experience, including 3+ years of management
•
Experience with cash handling policies and procedures
•
Familiarity with various point of sales (POS)/register systems
•
Computer skills including word processing, spreadsheets, email, and ordering platforms
•
Must be willing to relocate for promotion opportunities