We are a Food Service Management Company with over 35 years of successful experience.
As our Vice President of Operations , you will play a pivotal leadership role in shaping how our guests experience dining across all of our facilities. This position combines strategic direction with a passion for people, guiding culinary teams, overseeing variable contracted operational services , and inspiring innovation that delivers both excellence in nutritional meals delivered with the warmth of hospitality.
Vice President of Operations Responsibilities:
• Develop and execute a comprehensive dining strategy aligned with Acorn's mission and values.
• Lead and mentor culinary and dining leaders across all of our contract facilities.
• Oversee menu development and ensure nutritional accuracy in line with our contracts.
• Ensure food safety, presentation, and service standards meet or exceed regulatory and organizational expectations.
• Optimize labor and food costs while maintaining high quality standards and meeting our procurement goals.
• Acorn manager development, including training, certification in food safety, and promoting internal career paths.
• Monitor and improve guest and client satisfaction through feedback, surveys, and continuous quality enhancements.
• Build strong vendor partnerships and manage contracts for ingredient sourcing and procurement systems.
• Actively participate in industry conferences and bring forward culinary trends and innovations suited to our contracts.
• Collaborate and communicate closely with ownership on operational and strategic initiatives, compliance, and hiring of managers.
Vice President of Dining and Culinary Services Requirements:
• 5–10 years of progressive leadership experience in dining services, including prior cooking and supervisory roles.
• Strong background in culinary operations, nutrition, and food procurement.
• Experience overseeing $5-15M+ in Annual Revenues.
• Certified in food safety as an example “Serv-Safe” Certified.
• Deep understanding of compliance with federal, state, and local regulations, including HIPAA and food safety standards.
• Excellent leadership, coaching, communication, and organizational skills.
• Ability to travel and support dining operations as needed