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Job DescriptionAssociate Director of Culinary Operations
Exciting Opportunity at MSK
The Associate Director of Culinary Operations is a key leadership role within MSK's Food & Nutrition team. This position oversees all high-volume culinary functions, ensuring excellence in kitchen operations, food quality, safety, and program development. The role demands a strong leader with exceptional culinary skills and administrative capabilities, who can manage day-to-day kitchen operations, optimize processes, lead a team of culinary professionals, and foster a culture of quality and innovation.
Role overview:
Lead and manage culinary operations across MSK, including Memorial main Kitchen & Cafeteria, OR Lounge, Josie Robertson Surgical Center, and Koch facilities. Regularly assess culinary operations for cost-effectiveness and service quality improvements. Collaborate with supply chain to monitor food cost, inventory, and market-driven purchasing strategies. Oversee food production to ensure quality, consistency, presentation, and timeliness. Develop and implement HACCP protocols for food handling and preparation. Ensure compliance with MSK and regulatory standards (e.g., Joint Commission, NYSDOH, CMS). Collaborate with the Quality & Safety Manager to develop quality control monitors and maintain sanitary standards across all MSK foodservice locations. Plan and create menus for patients, cafeterias, and special events in collaboration with other team members, adhering to nutritional and budgetary guidelines. Lead concept development for new culinary offerings, working closely with stakeholders to innovate and enhance MSK’s culinary services. Serve as the culinary expert in planning and designing new kitchen spaces.
Key Qualifications:
6+ years of leadership experience in Nutrition and Culinary Services Proven experience in high-volume culinary operations with strong administrative and leadership skills. Knowledge of food safety regulations, quality standards, and sanitation requirements. Excellent interpersonal, communication, and team-building skills. Ability to adapt to changes and lead in a fast-paced environment. Culinary degree or equivalent professional experience in culinary management preferred.
Core Skills:
Strong leadership and administrative skills with the ability to supervise and train culinary staff while fostering a collaborative environment. Ability to use data to analyze patient feedback, track KPIs, and make informed decisions for continuous improvement. Experience leading culinary initiatives, such as new recipe launches or facility-wide dining improvements, ensuring seamless execution across departments. Superb verbal and written communication skills Demonstrated ability to collaborate effectively across diverse teams.
Additional Information:
Reports to the Director, Food & Nutrition Service Schedule: 1275 York Avenue. Onsite Full Time, flexibility to travel around MSKs campuses
Pay Range: $118,800 - $196,200
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ClosingMSK is an equal opportunity and affirmative action employer committed to diversity and inclusion in all aspects of recruiting and employment. All qualified individuals are encouraged to apply and will receive consideration without regard to race, color, gender, gender identity or expression, sexual orientation, national origin, age, religion, creed, disability, veteran status or any other factor which cannot lawfully be used as a basis for an employment decision.
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