Facility: Kennestone Hospital

Job Summary:

Manager, Culinary Operations / Executive Chef

Nutrition & Food Services at Kennestone is a large and busy department, comprised of a team of managers responsible for different groups/areasThis manager role is responsible for culinary operations, including meal prep and production, as well as patient-meal assembly (tray line.) This leader will also play an integral role in Kennestone’s transition to a room service model, as well as the logistical preparation for relocation to an entirely new kitchen scheduled to open in Spring of 2026, with major preparation underway in 2025.

Manager Nutrition & Food Services KH  Manages a large group of FTEs (up to 65 positions across all shifts) and has operational oversight of the nutrition and food services for patients, employees, and visitors in a high-volume (up to 10,000 meals daily) healthcare environment. The leader must ensure detailed and perpetual readiness for surveys and inspections by accrediting and regulatory agencies. Additional responsibilities include planning, managing, and coordinating the development and deployment of processes and initiatives to maximize patient and customer satisfaction, in alignment with foodservice safety and clinical nutrition best practices. The individual must possess in-depth knowledge of emerging foodservice systems and processes, including the ability to plan for and manage growth. The individual will create strong relationships and partner with others to advance the food and nutrition program in order to meet business objective - ultimately in support of the mission to deliver world-class healthcare of every person, every time.'

Core Responsibilities and Essential Functions:

Dept. Operations Oversight and Stewardship:
-Manage the success of area(s) of responsibility including procedures, productivity, and equipment.
-Monitor daily operations and procedural adherence, with limited to no downtime as dept. operates 24/7/365. Requires oversight of weekend and holiday staff. May require oversight of 1st, 2nd, and 3rd shift (overnight) operations.
-Area of responsibility include a large footprint with a variety of commercial food production and service equipment. Conduct space needs or space planning efforts within N&FS; ensure equipment is maintained in proper working order as well as proper staff training for safe operation.
-Define and track effective operational metrics and KPIs, such as overtime, budget adherence, employee trust/satisfaction, turnover/retention, patient satisfaction, and quality metrics.
-Ensure fiscal responsibility of multi-million-dollar dept. budget, including non-staffing expenses such as: capital equipment assessment/purchase/installation/training, grocery purchases, waste reduction and product utilization, etc.
-Manage staff scheduling to meet productivity targets, minimize overtime, and ensure efficient coverage.
-Assess processes and implement improvements that drive enhanced performance, incorporating innovation and cycles of improvement.
-Implement necessary redundancy mechanisms to reduce risk; establish emergency plans. Requires strategic thinking to plan for interruptions to service while minimizing impact to operations.
-Employ creative thinking to tackle unexpected changes; utilize DMAIC and other Lean principles to maximize operational efficiencies. May be expected to take on ad-hoc responsibilities in emergency/disaster situations, including coordination and communication with Hospital Incident Command and external emergency teams.
-Ensure internal customers and other stakeholders are rounded upon to gain customer feedback and bolster patient/customer experience.
-Monitor weather, local and international activity that may affect staffing, supply chain, etc. to minimize threats to operational reliability.

Leadership:
-Provide leadership to area(s) of responsibility within the N&FS dept. ultimately supporting service to the campus: patient, visitor, provider, and Team Member. Responsibility may include patient meal services, retail dining, and back of house functions such as purchasing or culinary operations.
-Establish strategic goals and short-term plans that align with and support division, hospital, and system priorities. Align team appropriately to meet relevant deadlines.
-Foster and enhance relationships to maximize organizational effectiveness and partnerships across facilities/entities.
-Provide coaching and mentoring of direct reports; lead timely conflict resolution; practice effective and concise communication and decision making.
-May function as formal or informal leader to support the N&FS System Council, N&FS taskforces/subcommittees such as Partners, or sister site colleagues by establishing or deploying best-practices.
-May act as the spokesperson or otherwise represent the company to vendors or at GPO and community events.
-Provide support and resources, while challenging the team and ensuring accountability for behaviors and engagement.
-Lead or advise as a Subject Matter Expert for special projects, such as construction/renovations or purchasing projects. May play integral role in large construction projects to support strategic growth.
-Exhibits the highest levels of integrity and leads others in a positive, energetic manner.
-Demonstrates a strong work ethic and models the Trust behaviors; is an owner.
-Encourage and sustain an inclusive, team-oriented culture that celebrates respect, operational excellence, and integrity; foster a safe and welcoming workplace.

Compliance & Survey-Readiness:
-Maintain a working knowledge of and monitor departments compliance against applicable regulatory expectations, including Joint Commission, DPH (county Health Dept.), etc.
-Employ reliable measures to ensure department workflows and employee training support rigorous life safety survey-readiness expectations.
-Design work processes that meet quality and safety standards (example: HACCP guidelines compliance or time as a public safety measure for food safety.)
-Activate and oversee emergency plans in concordance with hospital leadership.
-Support successful dept. inspections by preparing team and self to interact with surveyors.
-Ensure annual competencies are completed in full and on time, with proper documentation.

Human Resources Management:
-Manage the position fulfillment activities necessary to efficiently staff the departments: interviewing, selection, and onboarding/orientation.
-Create thorough training programs to maximize Team Member contribution and reduce turnover.
-Manage, in concert with HR, appropriate corrective actions and individual development plans.
-Conduct Team Member performance evaluations; ensure subordinate evaluations are completed properly to support consistency across the department.
-Ensure succession plans are established by evaluating individual strengths and capabilities.
-Champion a culture of safety, reliability, and excellence by fostering a culture that cares for people. Respond to feedback through thoughtful employee rounding.

Financial Management:
-Assess trends, anticipated changes, and prior period to help build operational budget; evaluate performance against budget; adjust expenditures and resources to meet FY targets.
-Assess capital needs and priorities; compose capital justifications; ensure proper installation and performance qualifications are met.
-Track volumes and ensure accounting activities are completed with accuracy and reliability; proactively adjust to accommodate anticipated volumes.
-Ensure N&FS Team Members have tools needed to perform roles efficiently.
-Interpret and utilize benchmarking data.

Performs other duties as assigned.
Complies with all WellStar Health System policies, standards of work, and code of conduct.

Required Minimum Education: Bachelors’ degree from an accredited institution in a relevant field such as, but limited to, Food, Nutrition, Business, or Management preferred.

OR Associate's Degree in a relevant field such as, but limited to, Food, Nutrition, Business, or Management and two years relevant experience required.

Required Minimum Licensure / Certification: ServSafe Food Handler required.

Required Minimum Experience: Five years of foodservice industry experience, with three years in foodservice management or leadership required. Healthcare foodservice (accreditation environment / highly regulated) and high-volume experience strongly preferred. 

Required Minimum Skills: Performance management, problem-solving, planning, written and verbal communication, leadership, interpersonal, analytical, abstract reasoning, teamwork, basic Microsoft Office suite, and customer service skills are required. Compliance/regulatory adherence with in-depth knowledge of foodservice safety standards is mandatory. Financial and process improvement acumen are key to success. The individual must lead a diverse work group and collaborate with peers in a positive manner. Knowledge of menu planning, and planning, and facility renovation or building projects is preferred.

Key Leadership Characteristics:

• Ability to lead a large group of diverse Team Members, in a 24 hour / 7-day per week / 365 demanding environment.
• Ability to collaborate with other N&FS leaders on a daily basis, in an effort to drive quality, excellence, and operational efficiency (minimize waste.)
• Ability to communicate with, and lead as part of, an existing team.
• Healthcare foodservice leadership essential, preferably in a high-volume, acute-care setting (e.g. therapeutic diet knowledge.)
• Culinary professional. Wellstar and Kennestone prioritize a safe and healthy work environment.