The Manager, Culinary Operations / Executive Chef position at Kennestone Hospital involves overseeing the Nutrition & Food Services department, which is responsible for culinary operations, meal prep, and patient meal assembly. This role plays a critical part in transitioning to a room service model and preparing for a new kitchen opening in Spring 2026.

The manager will oversee a large group of FTEs, ensuring high-quality food services for patients, employees, and visitors within a bustling healthcare environment serving up to 10,000 meals daily. Responsibilities include:

• Monitoring daily operations to ensure procedural adherence.
• Managing a multi-million-dollar department budget.
• Implementing process improvements and ensuring service continuity.
• Providing leadership and coaching to staff.
• Maintaining compliance with regulatory standards.

Successful candidates will demonstrate strong leadership qualities, a commitment to excellence, and the ability to foster a safe and welcoming workplace culture.

• Comprehensive healthcare coverage including medical, dental, and vision.
• Retirement plan options with employer contributions.
• Paid time off including holidays.
• Opportunities for professional development and training.

• Bachelor's degree in Food, Nutrition, Business, or Management preferred; or Associate's degree with relevant experience.
• Five years of foodservice industry experience, with three years in management or leadership.
• Strong performance management and problem-solving skills.
• Excellent written and verbal communication abilities.
• In-depth knowledge of foodservice safety standards and compliance regulations.
• Financial management and process improvement acumen.
• Ability to lead and collaborate with a diverse team in a high-volume environment.