Seeking a dynamic individual with a unique blend of culinary expertise, manufacturing acumen, and facilities management skills to fill its Client Executive 1- Culinary Operations role and oversee all culinary production for NYC Health + Hospital 's Culinary Center in Brooklyn, NY. Reporting directly to a Client Executive 2, the successful candidate will work closely with 3 Managers and oversee a team of approximately 98 client union employees.
Must have manufacturing experience in order to understand the processes that drive production, and a focus on monitoring the finances and future capital spend for the enhancement and growth of the culinary center.
This role represents a unique opportunity for a strategic thinker with a passion for food production, facilities management, and client service. The successful candidate will play a pivotal role in shaping the future of food service delivery within the hospital, driving innovation, and ensuring operational excellence.
Must Have Experience: Quality Leadership, Finance, Union Management, Manufacturing (FDA, USDA)
Responsibilities For This Role Include
Culinary Operations Oversight: Manage food production operations for more than 14 facilities within the hospital, ensuring timely and high-quality delivery
Collaborate with culinary teams to execute menus developed by our in-house chef, maintaining consistency and quality across all locations
Implement efficient manufacturing processes to scale production while adhering to regulatory standards and quality control measures
Facilities Management: Oversee facilities related to food production, including kitchen facilities, equipment, and storage areas
Coordinate maintenance activities to ensure operational efficiency and compliance with safety standards
Optimize facility layout and workflow to enhance productivity and streamline operations
Client Interaction and Future Planning: Act as the primary point of contact for client interaction, addressing concerns and proactively identifying opportunities for improvement
Collaborate with clients to plan for future projects and expansions without disrupting ongoing production
Anticipate client needs and develop strategies to enhance service offerings and meet evolving requirements
Financial Management: Assume significant financial responsibility, ensuring prudent allocation of resources and meticulous budget management
Account for every dollar spent, maintaining transparency and accountability in financial transactions
Implement cost-saving measures and efficiencies to optimize financial performance
Union Employee Management: Navigate the complexities of working with unionized employees, fostering positive labor relations and ensuring compliance with collective bargaining agreements
Address employee concerns and grievances in a fair and equitable manner, promoting a collaborative and respectful work environment
Qualifications
Proven experience in large-scale food manufacturing and production, preferably within a healthcare or institutional setting
Strong culinary background with a deep understanding of menu development and food service operations
Expertise in facilities management, including knowledge of kitchen equipment, maintenance protocols, and safety regulations
Exceptional client interaction skills with a track record of building and maintaining strong relationships
Financial acumen with the ability to manage budgets, analyze financial data, and drive cost-saving initiatives
Experience working with unionized labor and navigating labor relations dynamics.
Familiarity with the New York market and regulatory environment
Excellent organizational, problem-solving, and communication skills
offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs.
Must Have
Bachelor's Degree or equivalent experience.
5+ years of experience in large-scale food manufacturing and production.
Proven experience in a healthcare or institutional setting.
Strong culinary background with expertise in menu development and food service operations.
Expertise in facilities management, including knowledge of kitchen equipment, maintenance protocols, and safety regulations.
Experience managing a unionized workforce.
Strong financial acumen with experience in budget management and cost-saving initiatives.
Excellent client interaction skills with a track record of building and maintaining strong relationships.
Familiarity with FDA and USDA regulations and compliance requirements.
Strong organizational, problem-solving, and communication skills.