Chef Manager - Residence at Back Bay (Taylor Home)
About The Position
The Chef Manager leads kitchen operations for healthcare food service at the Residence at Back Bay (Taylor Home), delivering healthy, high-quality meals to patients, staff, and visitors. The role manages and develops the culinary team, plans patient-centered menus that meet nutritional and therapeutic requirements, and ensures food safety, sanitation, inventory, production, and regulatory compliance. The Chef Manager collaborates with clinical dietitians and healthcare staff, oversees vendor relationships and kitchen budgets, and fosters a culture of dignity, teamwork, and excellence. The position is full-time and exempt. Workdays and hours generally align with the school or account service schedule; extended hours may be required for special events, new account openings, or peak periods. The role is primarily site-based, with occasional travel to other Whitsons locations. It operates mainly in a kitchen and food-service production environment.
Requirements
- Minimum 3–5 years of high-volume food service management experience.
- At least 3 years of culinary management experience; hospital, senior living, or healthcare food-service experience is a plus.
- Strong cooking skills, including batch cooking and modified diets.
- Knowledge of healthcare dietary requirements, food safety protocols, production planning, HACCP, and sanitation standards.
- Demonstrated experience managing kitchen teams, controlling food and labor costs, executing production schedules, and maintaining food safety compliance.
- ServSafe certification required.
- Local food safety certification required in the jurisdiction of employment.
- Must complete all Company-sponsored training requirements.
- Proficiency in Microsoft Office Suite and recipe procedures and cooking techniques; ability to learn new software programs.
- Strong leadership, team development, coaching, communication, organizational, and time-management skills.
- Ability to work effectively in a fast-paced, high-volume environment and remain calm under pressure.
- Ability to drive to other work sites as needed.
Nice To Haves
- College or culinary degree from an accredited institution.
- Food Management Professional (FMP) certification.
- K-12 or contract food-service experience.
- OSHA certification.
- Valid driver’s license and access to a personal vehicle.
Responsibilities
- Lead daily kitchen operations to deliver healthy, high-quality meals to patients, staff, and visitors.
- Supervise, hire, train, coach, and develop culinary team members.
- Design patient-centered menus that are nutritious, therapeutic, and compliant with dietary guidelines.
- Ensure recipe adherence, portion accuracy, presentation standards, and consistent service execution.
- Maintain food safety, sanitation, HACCP, inventory, and regulatory compliance systems.
- Collaborate with clinical dietitians and healthcare staff to address nutritional needs and support patient care.
- Manage production schedules, records, payroll, vendor relationships, and kitchen budgets.
- Monitor food and labor costs, control waste, and maintain quality within budget.
- Communicate kitchen priorities and operational issues, staffing needs, and performance concerns to the General Manager.
- Foster a culture of dignity, teamwork, accountability, and excellence in a fast-paced environment.
- Travel occasionally to other Whitsons locations as needed.
Benefits
- Competitive salary
- Growth and advancement opportunities
- Predictable schedule with limited nights, weekends, and holidays
- Medical, dental, and vision benefits
- Retirement plans
- Paid time off
- Professional development programs
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
