Job Title:  Director of Culinary Operations and Corporate Chef

Location:  Johns Hopkins Bayview Campus, Baltimore, MD

Position Summary:  The JHHS Director of Culinary Operations and Corporate Chef (Corporate Chef) is responsible for providing culinary expertise and successful culinary leadership for Food and Culinary Services for the Johns Hopkins Health System. Responsible for planning, organization and follow up skills, with the ability to prioritize and manage multiple projects with sensitive deadlines and changing environments. The corporate chef will ensure adherence to all culinary standards and operational excellence for the Johns Hopkins Health System. The corporate chef will lead, coach and develop teams of skilled chefs to achieve guest satisfaction while maintaining effective costs and profits with consistent execution. The corporate chef will be responsible for menu development; testing and standardization of recipes and training of food service teams on related concepts and execution. The corporate chef will have close interaction with other members of the JHHS Food and Culinary Services leadership team, procurement, and preferred vendor representatives.

Full Time (40 hours)

Day Shift

Minimum Qualifications:

B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience.  Minimum of seven to ten years’ progressive culinary/kitchen management experience, depending upon formal degree or training.  Healthcare and/or Higher Education experience a plus.  Must have experience in high volume, multi-site, complex foodservice operations.  American Culinary Federation certification at Certified Executive Chef or Certified Master Chef levels preferred.  Serv-Safe manager certification required.