Director - Culinary Operations

NYU Langone Health is a world-class, patient-centered, integrated academic medical center, known for its excellence in clinical care, research, and education. It comprises more than 200 locations throughout the New York area, including five inpatient locations, a children's hospital, three emergency rooms and a level 1 trauma center. Also part of NYU Langone Health is the Laura and Isaac Perlmutter Cancer Center, a National Cancer Institute designated comprehensive cancer center, and NYU Grossman School of Medicine, which since 1841 has trained thousands of physicians and scientists who have helped to shape the course of medical history. At NYU Langone Health, equity, diversity, and inclusion are fundamental values. We strive to be a place where our exceptionally talented faculty, staff, and students of all identities can thrive. We embrace diversity, inclusion, and individual skills, ideas, and knowledge. For more information, go to nyulangone.org, and interact with us on LinkedIn, Glassdoor, Indeed, Facebook, Twitter, YouTube and Instagram.

Position Summary:
We have an exciting opportunity to join our team as a Director - Culinary Operations.

As a leader in Food & Nutrition Services, the Culinary Director is responsible for overseeing the NYU Langone Health culinary program system-wide, to include patient meals, cafeteria and coffee shop food, and catering services. The scope encompasses the culinary program at the Tisch/Kimmel/Science, LOH, Brooklyn, Mineola, and Patchogue campuses. In addition to oversight of the menus, recipes, and production, the position is also responsible for food and beverage procurement across the system. This position is instrumental in achieving NYULHs vision to be a world class organization and to promote health and wellness for the entire medical center community, including patients, visitors, and staff.

Job Responsibilities:

• Actively promotes Food & Nutrition’s Vision to achieve excellence and to promote health and wellness across the system, as well as the Guiding Principles of Hospitality, Health, Quality, and Accessibility.
• Fosters staff engagement, recognition, and retention, and ensures culinary staff are properly oriented, trained, and knowledgeable about their duties.
• Works collaboratively with the culinary and nutrition teams system-wide to develop menus for regular and restricted diets, focusing on fresh and healthy recipes and ingredients and high quality, nutritious, and visually appealing meals. Integrates culinary trends and patient/guest preferences to create healthy and diverse options.
• Leads the system-wide culinary program and operations with a focus on continually improving the patient and guest experience.
• Optimizes culinary staffing and operational workflows to ensure quality, consistency, efficiency, and cost-effectiveness in the pursuit health, wellness, and sustainability.
• Ensures sourcing of food and beverage that is fiscally responsibly, healthy and fresh, locally sourced when feasible, sustainable and environmentally sound, and in alignment with the vision for health and wellness.
• Aligns and elevates the culinary program across the system, and standardizes patient meals, retail offerings, catering services, to include recipes, sourcing, and production at all campuses.
• Maintains compliance with all Joint Commission, NYS Department of Health, HACCP, and other dietetic and regulatory standards.
• Performs other duties as assigned.
• Works collaboratively with Food & Nutrition leadership across the system, and effectively communicates with all.
• Directly supervises Executive Chefs at each campus, in addition to the system-level Associate Director of Procurement.
• Demonstrates knowledge of the organization’s Core Values and incorporates them into the performance of duties.

Minimum Qualifications:
To qualify you must have a Culinary degree OR 8-10 years of management experience in the culinary, hospitality, health care, or related field.

Preferred Qualifications:
Advanced degree in Culinary Arts and/or Management OR 10+ of management experience in large-scale culinary operations.

Qualified candidates must be able to effectively communicate with all levels of the organization.

NYU Langone Health provides its staff with far more than just a place to work. Rather, we are an institution you can be proud of, an institution where you'll feel good about devoting your time and your talents.

NYU Langone Health is an equal opportunity and affirmative action employer committed to diversity and inclusion in all aspects of recruiting and employment. All qualified individuals are encouraged to apply and will receive consideration without regard to race, color, gender, gender identity or expression, sex, sexual orientation, transgender status, gender dysphoria, national origin, age, religion, disability, military and veteran status, marital or parental status, citizenship status, genetic information or any other factor which cannot lawfully be used as a basis for an employment decision. We require applications to be completed online.
If you wish to view NYU Langone Health's EEO policies, please click here. Please click here to view the Federal "EEO is the law" poster or visit https://www.dol.gov/ofccp/regs/compliance/posters/ofccpost.htm for more information.

NYU Langone Health provides a salary range to comply with the New York City Law on Salary Transparency in Job Advertisements. The salary range for the role is $110,479.20 - $184,132.00 Annually. Actual salaries depend on a variety of factors, including experience, specialty, education, and hospital need. The salary range or contractual rate listed does not include bonuses/incentive, differential pay or other forms of compensation or benefits.

To view the Pay Transparency Notice, please click here