Kitchen Operations Lead
Core
Strategic and operational leadership for all food service functions within a new healthcare facility, ensuring culinary quality, operational efficiency, and patient-centred care.
Role type
Senior leadership (Head of Food Services)
Builds
Patient meals, therapeutic diets, catering services, and food service operations for a hospital
Domain
Healthcare / Hospital Food Services
Required skills
Strategic planning, team leadership (25-40+ staff), budget management ($3-5M), vendor management, food safety compliance, therapeutic diet knowledge, stakeholder engagement
Preferred skills
Healthcare food service experience, project management, continuous improvement methodologies
Technologies
Microsoft Office, food service management systems
Responsibilities
Develop and execute strategic direction for Food Services; oversee kitchen and food service operations; manage OPEX and CAPEX budgets; ensure compliance with food safety regulations (HACCP, ISO22000, JCI); lead the Executive Chef and Food Service Manager; manage manpower planning and recruitment; coordinate with clinical dietitians on patient nutrition plans.
Seniority
Senior, hands-on IC with strategic oversight
