Chef Manager - Residence at Back Bay (Taylor Home)

Whitsons Culinary Group•Wolfeboro, NH

3d•Onsite

About The Position

The Chef Manager leads kitchen and food service operations at the Residence at Back Bay (Taylor Home), delivering high-quality meals and managing a culinary team. The role includes planning and preparing nutritious, patient-centered menus that accommodate therapeutic and modified diets and comply with dietary guidelines. The Chef Manager maintains food safety, sanitation, inventory, production, and compliance systems; manages food and labor costs, payroll, budgets, and vendor relationships; and collaborates with clinical dietitians and healthcare staff to support patient care. The position also hires, trains, coaches, and develops kitchen staff, communicates operational priorities, and fosters a safe, accountable, and service-oriented team culture. The job description also refers to high-volume food service operations, cost control, production scheduling, and customer satisfaction. The position is full-time and exempt, primarily site-based, with workdays and hours generally aligned with the account service schedule. Extended hours may be needed for special events, new account openings, or peak periods, and occasional travel to other locations may occur. Compensation is listed as $65,000–$70,000.

Requirements

Minimum 3–5 years of high-volume food service management experience.
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.
Local food safety certification in the jurisdiction of employment.
Proficiency in Microsoft Office Suite and ability to learn new software programs.
Proficiency in recipe procedures and cooking techniques.
Strong leadership and team-development skills, including the ability to manage and coach kitchen staff in a fast-paced, high-volume environment.
Excellent verbal and written communication skills.
Self-motivated, organized, and calm under pressure.
Ability to drive own vehicle to other work sites as needed.
Ability to stand for most of the workday; frequently walk, talk, and hear; handle food, tools, and equipment; reach with hands and arms; and lift and/or move up to 50 pounds, including while turning side to side.

Nice To Haves

College or culinary degree from an accredited institution.
Food Management Professional (FMP) certification.
Equivalent combination of culinary training and progressive kitchen management experience may be considered.
Experience in hospital, senior living, or healthcare food service.
K-12 or contract food service experience.
OSHA certification.
A valid driver’s license and access to a personal vehicle.

Responsibilities

Lead daily kitchen operations and 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.
Prepare food using appropriate cooking techniques, including batch cooking and modified-diet preparation.
Maintain food safety, sanitation, HACCP, inventory, and regulatory compliance systems.
Manage production schedules, production records, payroll, food and labor costs, budgets, and vendor relationships.
Collaborate with clinical dietitians and healthcare staff to address nutritional needs and support patient care.
Ensure recipe adherence, portion accuracy, presentation standards, and timely service.
Communicate kitchen priorities, operational issues, staffing needs, and performance concerns to the General Manager.
Identify opportunities to reduce waste while maintaining food quality.
Travel occasionally to other Whitsons locations or work sites as needed.
Complete all Company-sponsored training requirements.