Director, Culinary and Foodservice Operational Strategies

Overview

Director, Culinary and Food service Operational Strategies

The Director of Culinary and Food service Operational Strategies develops and enhances programs that support the food service departments within the Premier membership. The scope of the program includes operational excellence in the self-op environment, a Premier management program in the self-op environment, outsourcing with Premier's contracted supplier and analysis and negotiation support for outsourcing decisions. This position, in conjunction with the Vice President, will develop, sell, and market the Food service Operational Strategies program on a national basis throughout the Premier membership.

In addition, this position is responsible for contract utilization, member satisfaction, data analysis and integrity, financial results and member education and communication for the members in this program. These activities will be focused on driving member savings, contract performance, and revenue growth within Food service at Premier.

This role will participate in the communication of the Food service Operational Strategies Program to the members  executive suite regarding the benefits of Premier s Food service contract portfolio and this program. In addition, this role is responsible for the hiring and performance of the membership-based staff that fall under this program.

The Director is responsible for:

• Department strategy development and execution of programs to support member food service operations.
• Providing and supporting membership value-added and fee for service consulting services.
• All Culinary related programs and services.
• Development and standardization of programs, quality controls, policies, processes, and procedures.

• Program Implementation and Member Support - 40%
  • Ensure member satisfaction with Premier Food service Operational Strategies Program
  • Oversee implementation of program components at member sites
  • Service and provide day-to-day support to the Food service Operational Strategy program participants
  • Assist members in hiring, training, and consultative management support for the member-based program resources
  • Consult with members on contract optimization opportunities, renegotiation of contracts, and RFPs
  • Utilize member surveys, focus groups and other means to develop key member satisfaction strategies for the Food service Operational Strategies program participants
  • Create customer programs and services to increase member satisfaction in the food service areas
  • Communicate important program information to membership and Premier field
  • Respond to member inquiries and questions
• Market and sell the Food service Operational Strategies Programs - 30%
  • Participate in the preparation of the strategic business plan, including sales plan for Premier s growth in the Food service Operational Strategies program
  • Assist with the development of sales presentations and marketing collateral for new business growth
  • Implement metrics for measuring financial results for:
    Self op revenue retention, management fees from interim solutions, administrative fees from outsourcing supplier and savings driven by assistance with outsourcing negotiation and analysis
• Program Development / Enhancements - 10%
  • Assist with the development of the program offerings for the Culinary and Food service Operational Strategies Programs
  • Continue the enhancement the program based on metrics and feedback from the membership
• Education / Knowledge Share - 10%
  • Participate in the education of the c-suite and other key decision makers on outsourcing and Premier s program offerings
• Supplier Relations - 10%
  • Work with outsourcing supplier to create a transparent model for outsourcing and promote within the membership where outsourcing has been chosen as the strategy for operating their food service department
  • Promote contract utilization with awarded supplier and proactively assist with moving business from non-contract suppliers

Work Experience:

7 or more years of applicable experience

Education:

Bachelors (Required)

Required Certifications/Licensing

Preferred

• American Culinary Federation Chef Certification
• Certified Dietary Manager
• Registered Dietitian

Experience:

• 10 or more years of applicable experience
• Functional experience in group purchasing operations is desirable
• Demonstrated track record of meeting/ exceeding sales targets
• Experience in food service operations/supply chain/outsourcing
• Proven track record in program development and implementation.
• Experience conducting executive level presentations.

Education:

• Master s degree in culinary arts

• Remain in a stationary position for prolonged periods of time
• Be adaptive and change priorities quickly; meet deadlines
• Attention to detail
• Operate computer programs and software
• Ability to communicate effectively with audiences in person and in electronic formats
• Day-to-day contact with others (co-workers and/or the public)
• Making independent decisions
• Ability to work in a collaborative business…