St. Dominic Hospital
Jackson, MS
The Manager of Culinary Services provides hands-on culinary leadership across all areas of Food and Nutrition Services, including patient dining, retail food operations, and catering. This role ensures consistently high standards in food quality, safety, and regulatory compliance while fostering a culture of hospitality, teamwork, and accountability. The Manager of Culinary Services develops and mentors' staff, drives operational excellence, and creates menus that reflect both clinical needs and the local food culture that resonates with patients and guests. • Ensure compliance with CMS, The Joint Commission (TJC), FDA Food Code, HACCP, and ServSafe standards. • Develop, implement, and enforce sanitation, allergen, and food safety protocols; maintain readiness for regulatory surveys. • Direct menu planning, recipe development, and production systems to meet nutritional, cultural, and therapeutic needs. • Lead and mentor chefs, cooks, and staff; provide ongoing training...