Culinary Services Manager

Description Become part of an inclusive organization with over 40,000 teammates, whose mission is to improve the health and well‑being of the unique communities we serve. Summary The Culinary Services Manager supports the culinary, operational, and service excellence of UNC Hospitals. This role brings leadership, creativity, and high standards to the daily preparation of fresh, flavorful food while upholding UNC Health’s values in every interaction. The Culinary Services Manager helps guide kitchen operations, elevates the guest experience, and ensures compliance with all safety and regulatory requirements. Hours and Work/life Balance This role supports a 24/7 operation and requires rotating weekends. Schedules typically include a mix of early and late shifts based on business needs. Work/life balance is supported through advance scheduling and shared rotation across the leadership team, rather than assigning all off‑shift coverage to one individual. Continuing Education and Development There is tuition reimbursement (per policy) available, certification support that includes ServSafe, CDM, CEC, ACF and access to internal leadership development programs. There is opportunity for cross‑training and career growth into higher‑level leadership roles. Responsibilities 1. Culinary & Financial Stewardship – Leading the Way Helps forecast, monitor, and manage food, supply, labor, and equipment budgets responsibly. Champions sustainable practices through mindful purchasing, waste reduction, accurate production planning, and cost‑effective execution. Supports preparation of operational and financial reports to inform decisions and drive continuous improvement. 2. Safety, Sanitation & Regulatory Compliance – It Starts With Me Demonstrates personal accountability for food safety and sanitation, modeling proper technique and holding others to the same standard. Performs regular café walkthroughs to verify compliance with NC Food Code, infection prevention guidelines, and organizational policies. Identifies gaps proactively and partners with teammates to ensure the café remains survey‑ready every day. 3. Culinary Operations & Guest Experience – Carolina Care Leads the kitchen team in preparing fresh, high‑quality dishes that reflect care, hospitality, and attention to detail. Collaborates on menu development, seasonal specials, themed events, and cycle menu planning that balance nutrition, creativity, and guest expectations. Ensures timely, smooth patient dining services by guiding production flow, maintaining attractive food presentation, and resolving real‑time service issues with empathy and professionalism. Tests recipes, evaluates new products, and participates in culinary education to enhance the patient experience. 4. Leadership, Coaching & Team Development – One Great Team Supports, mentors, and trains cooks, food service associates, and sanitation teammates to build a strong, cohesive kitchen culture. Assists with scheduling, hiring, performance evaluations, and development plans that foster growth and accountability. Leads by example with professionalism, integrity, and kindness—cultivating a respectful and inclusive work environment. Conducts culinary skills training, service refreshers, and safety in‑services to help every teammate succeed. Other Information Education Requirements Bachelor’s degree in Food and Nutrition, Dietetics, Nutritional Sciences, Human Nutrition or related field (or equivalent combination of education, training and experience). Licensure/Certification Requirements No licensure or certification required. Professional Experience Requirements If a Bachelor's degree: Two (2) years of experience in food service management, including supervisory experience with computerized food management systems and/or large‑scale food management operations. If an Associate's degree: Six (6) years of experience in food service management, including supervisory experience with computerized food management systems and/or large‑scale food management operations. If a High School diploma or GED: Ten (10) years of experience in food service management, including supervisory experience with computerized food management systems and/or large‑scale food management operations. Knowledge / Skills / and Abilities Requirements Excellent leadership skills (able to manage 25-50 teammates) Organizational skills Experience dealing with diverse groups of people Culinary skills Computer skills Ability to adapt to a new culture Job Details Legal Employer: STATE Entity: UNC Medical Center Organization Unit: NFS Production Services Work Type: Full Time Standard Hours Per Week: 40.00 Pay offers are determined by experience and internal equity Work Assignment Type: Onsite Work Schedule: Rotating Location of Job: US:NC:Chapel Hill Exempt From Overtime: Exempt: Yes This is a State position employed by UNC Health Care System with UNC Health benefits. If, however, you are presently an employee of another North Carolina agency and currently participate in TSERS or the ORP, you will be eligible to continue participating in those plans at UNC Health. Qualified applicants will be considered without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, genetic information, disability, status as a protected veteran or political affiliation. UNC Health makes reasonable accommodations for applicants' and employees' religious practices and beliefs, as well as applicants and employees with disabilities. All interested applicants are invited to apply for career opportunities. Please email View email address on click.appcast.io if you need a reasonable accommodation to search and/or to apply for a career opportunity. #J-18808-Ljbffr