ABM (NYSE: ABM) is a leading provider of facility solutions with revenues of approximately $6.4 billion and over 130,000 employees in 300+ offices deployed throughout the United States and various international locations. ABM’s comprehensive capabilities include electrical & lighting, energy solutions, facilities engineering, HVAC & mechanical, janitorial, landscape & turf, mission critical solutions and parking, provided through stand-alone or integrated solutions. Founded in 1909, ABM provides custom facility solutions in urban, suburban and rural areas to properties of all sizes — from schools and commercial buildings to hospitals, data centers, manufacturing plants and airports.

Job Title

National Director - Culinary

Education

Bachelor's Degree

Career Level

Manager

Category

Operations

Job Type/ FLSA Status

Salaried Non-exempt

Travel Required

None

Shift Type

Job Description

Responsible for the management of all enterprise culinary program standards, menu development and management (patient and retail), production records, recipe development, retail program standards, and food and nutrition software platforms (DFM, Nutrislice, Date Code Genie, Lean Path, Rounding Bliss, MasterCook). Provide leadership for production staff (hourly and management) and Executive Chefs. Responsible for orientation and onboarding of Chefs and food and nutrition leaders. Participate in business development initiatives as requested. Participate in food and nutrition start-ups and transitions as directed by the start-up leader. Responsible for the revisions and development of food and nutrition SOPs and training materials.

Responsibilities- Essential Functions:

• Actualizes ABM Healthcare Mission, Vision and Value statements.
• Maintains professional behavior consistent with role, as well as composure in difficult interpersonal situations.
• Knows who all their customers are and initiates and maintains positive relationships with them; always promotes a customer service mindset with both internal and external customers.
• Responds to all requests from customers, Regional Directors, and FNS support team with a can-do attitude. Follows up on requests with a sense of urgency.
• Initiates and maintains positive relationships with administrative leadership and internal department directors and staff to build a strong, cohesive team.
• Develops, facilitates, and monitors the process for customer service improvement initiatives and suggest new methods that lead to better service.
• Monitors training programs to ensure compliance and completion within given time frames; conducts in-service training as required.
• Follows Universal Precautions/Infection Control Procedures.
• Demonstrates understanding of HIPPA Privacy Act; maintains confidentiality of patient information.
• Conducts and attends regularly scheduled meetings
• Coordinates and integrates the administrative aspects of the food service operations to provide a quality program with the development of short and long-range department plans that are consistent with organizational and enterprise policies.
• Completes all required facility and ABM Healthcare weekly and monthly reports in a timely manner; presenting information to be submitted in a neat and professional format.
• Develops/coaches FNS leaders to ensure fullest potential is reached by providing feedback, suggesting ways for them to improve skills or build relations with peers, facility staff, patients, and customers.
• Supports a collaborative, learning environment for all FNS staff.
• Establishes positive, effective relationships with all corporate, client department directors, medical staff, other patient care services and attends scheduled facility management meetings, as required.
• Communicates system-related information to management staff consistently and effectively.
• Responsible for budgetary compliance to maintain positive variances; is proactive in areas not in line with the budget and participates in the budget process, as required.
• Establishes a positive relationship with client purchasing departments to ensure compliance related to purchasing procedures and vendor requirements.
• Attends professional meetings and conferences to keep informed of current practices and trends in the food service field.
• Able to order food, supplies, and equipment, as needed, staying within budget.
• Monitors service, food production, sanitation, and safety; identifies problems and directs staff as to corrective action to resolve and prevent occurrences.
• Demonstrates ability to “step in” and assist in all operational areas when required.
• Monitors the hiring and training of new employees, ensuring compliance with hiring policies and procedures.
• Reports to work on time in proper attire; requests time off in advance; follows ABM Healthcare vacation and attendance policies and procedures guidelines.
• Demonstrates understanding of Age-Specific Characteristics for population served through age-appropriate communications and care.
• Participates in facility community service events or does volunteer work in community.
• Completes other duties as assigned by client contact or representative from ABM Healthcare.
• Able to respond to emergencies at both nighttime and on weekends, as required.
• Able to handle the varying workloads and able to meet the changing deadlines, as necessary.
• Able to handle varying workloads and meet changing deadlines, as necessary.
• Able to establish priorities, work independently, and to accomplish objectives without supervision.
• Remains current concerning regulatory guidelines.
• Able to handle and resolve issues.
• Daily exposure to various healthcare-related illnesses normally associated with in a hospital environment.
• Other duties as assigned.
• This position is remote.

Minimum Requirements

Education/Training:

• Associate Degree from accredited college or university with major in food and nutrition and/or dietetics, business, culinary arts, or hospitality

Preferred:

• Bachelor’s degree from accredited college or university with major in food and nutrition and/or dietetics, business, culinary arts, or hospitality
• Member of Culinary professional affiliation(s) (ANFP, AND, CIA)

Job Knowledge/Experience:

• Ten years management work experience in a culinary healthcare environment.
• Completion of ServSafe® Sanitation Certification Course.
• Multi Unit food and nutrition management experience

Required:

• Knowledge of Microsoft Office applications
• Knowledge of FNS applications or ability to learn food and nutrition softwares (DFM, Nutrislice, DateCode Genie, LeanPath, RoundingBliss, MasterCook).
• Knowledge of word processing, spreadsheets, and other assorted business software.
• Ability to accurately review and process data and attend to detail.

Preferred:

• Multi Unit experience preferred
• Verbal and interpersonal skills necessary to interact effectively with peers and direct reports.
• Works in a team environment interacting with a variety of departments.
• Able to communicate effectively in both written and verbal formats.
• Possesses motivational and disciplinary skills.
• Possesses excellent customer service skills.
• Establishes and maintains cooperative working relationships; treats others courteously and with respect.