MANAGER OF CULINARY INNOVATIONS, TRAVELING / REMOTE

Job Summary

TouchPoint Support Services supports more than 14,000 team members nationwide and delivers innovative, technology-enabled support services solutions across the healthcare industry. Our standardized operating platform is designed to drive consistency, efficiency, and measurable results for our clients and patients.

The Manager of Culinary Innovation is responsible for translating culinary strategy into operational execution across the field. Reporting to the Director, Culinary Innovation, this role partners closely with culinary and operational leaders to implement technologies, reinforce standards, and drive consistency across client locations. This position requires a highly collaborative and hands-on culinary operator who is comfortable working directly in active kitchen environments, training teams, implementing systems, and supporting operational performance improvements. This role is for a hands-on, execution-focused culinary leader who will support the implementation of innovative culinary strategies across our healthcare portfolio while bringing strong culinary expertise, operational discipline, and the ability to influence teams through coaching, education, and field leadership.

Key Responsibilties:

Culinary Innovation & Operational Execution

• Support implementation and adoption of culinary technologies, equipment platforms, and operational systems across client locations
• Execute field training and hands-on coaching to ensure successful integration of culinary programs, workflows, and standards
• Reinforce consistency in food quality, production, presentation, food safety, and recipe execution
• Partner with site and regional leadership teams to identify operational gaps and implement sustainable solutions
• Support rollout and optimization of new culinary initiatives, products, and innovation strategies
• Reinforce adoption and practical application of operational and culinary data tools within kitchen environments

Field Leadership & Performance Support

• Work directly alongside culinary teams in active kitchen environments to support training, execution, and operational consistency
• Provide field support for performance improvement initiatives related to food quality, patient satisfaction, cost control, and waste reduction
• Serve as a liaison between field operations and leadership teams by providing feedback on adoption challenges, training effectiveness, and operational opportunities
• Support continuous improvement initiatives through structured field observations and operational insight

Qualifications:

• Must be able to travel up to 50% of the time, with the remaining 50% working remotely
• Culinary Arts degree or Bachelor’s degree in Hospitality Management preferred
• Minimum of 5 years of progressive culinary or food service leadership experience, preferably within healthcare
• Strong hands-on culinary background in high-volume production environments
• Experience implementing operational systems, culinary technologies, and training programs
• Working knowledge of:
• • Food safety and HACCP standards
  • Combi ovens and advanced culinary technologies
  • Food production and holding systems
  • Recipe and menu management platforms
• Strong communication, coaching, and relationship-building skills
• Ability to manage multiple priorities in fast-paced operational environments