Chef Manager - Elwyn

Whitsons Culinary Group•Middletown Township, PA

18d•$55,000 - $60,000•Onsite

About The Position

Are you a culinary professional who’s passionate about food, leadership, and purpose? Join our healthcare nutrition team as a Chef Manager and bring your skills to a kitchen that nourishes patients, supports healing, and empowers frontline caregivers. At Whitsons, we believe nourishing food plays a vital role in recovery and well-being. As a Chef Manager in healthcare, you’ll bring culinary care to the front lines—serving meals that support treatment, comfort patients, and fuel caregivers. You won’t just manage a kitchen—you’ll lead a team that brings heart to healthcare.

Requirements

3+ years of experience in culinary management (hospital, senior living, or healthcare food service a plus)
Strong cooking skills with a focus on batch cooking and modified diets
Knowledge of healthcare dietary requirements, food safety protocols, and production planning
A compassionate leader who builds strong teams and thrives under pressure
ServSafe certification
Passion for food, wellness, and making a difference in the lives of patients and caregivers
Minimum 3–5 years of high-volume food service management experience required; K-12 or contract food service experience strongly preferred.
Demonstrated experience managing kitchen teams, controlling food and labor costs, executing production schedules, and maintaining food safety and sanitation compliance in a high-volume environment.
ServSafe certification required; local food safety certification required in any jurisdiction of employment; OSHA certification preferred; must complete all Company-sponsored training requirements.
Proficiency in Microsoft Office Suite required; ability to learn new software programs; proficiency in recipe procedures and cooking techniques required.
Strong leadership and team development skills; ability to manage and coach kitchen staff in a fast-paced, high-volume environment; excellent communication skills — both verbal and written.
Self-motivated, organized, and calm under pressure; genuine passion for food quality and culinary excellence; ability to drive own vehicle to other work sites as needed.
Brings hands-on culinary expertise and a passion for food to every service period; ensures recipe adherence, portion accuracy, and presentation standards are consistently met across all stations.
Maintains rigorous adherence to HACCP, ServSafe, and Whitsons food safety and sanitation standards; models and enforces a culture of compliance throughout the kitchen team.

Nice To Haves

College or culinary degree from an accredited institution preferred
Food Management Professional (FMP) certification preferred
equivalent combination of culinary training and progressive kitchen management experience will be considered.
OSHA certification preferred
Occasional travel to other Whitsons locations may be required. A valid driver’s license and access to a personal vehicle are preferred.

Responsibilities

Lead daily kitchen operations to deliver healthy, high-quality meals to patients, staff, and visitors
Supervise and train culinary team members to ensure consistency, efficiency, and compassionate service
Design patient-centered menus that are nutritious, therapeutic, and compliant with dietary guidelines
Maintain food safety, sanitation, and inventory systems in accordance with healthcare and regulatory standards
Collaborate with clinical dietitians and healthcare staff to meet diverse nutritional needs and enhance patient care
Manage production records, vendor relationships, and kitchen budgets
Foster a culture of dignity, teamwork, and excellence in a fast-paced healthcare environment
Hires, trains, and develops a high-performing kitchen team; builds a positive, accountable work environment through clear expectations, consistent coaching, and equitable treatment.
Manages production schedules, cost controls, payroll, and compliance documentation with accuracy and follow-through; ensures daily operational standards are met every service period.
Monitors food and labor costs with discipline; identifies waste reduction opportunities and manages within budget while maintaining quality.
Communicates kitchen priorities, recipe direction, and compliance expectations clearly to all team members; keeps the General Manager informed of operational issues, staffing needs, and performance concerns.
Committed to delivering food that meets the highest standards of quality, presentation, and timeliness; understands that student satisfaction and participation are the ultimate measures of kitchen success.