Chef Production Manager
About The Position
HHS is seeking a friendly, compassionate leader to join its culinary team and support patients and their loved ones by delivering high-quality food service in a healthcare environment. The role offers the opportunity to apply a passion for cooking and great food within a chef-led philosophy, while building a career in an engaging environment. Most nights and weekends are off. The Chef Production Manager leads culinary team operations, develops menus, maintains food quality and safety, and manages staffing and financial processes. The position requires an associate’s or bachelor’s degree from an accredited culinary program and at least five years of experience as a sous or executive chef in fine dining, hotels or resorts, country clubs, or healthcare or senior living.
Requirements
- Associate’s or bachelor’s degree from an accredited culinary program.
- At least five years of experience as a sous chef or executive chef in fine dining, hotels or resorts, country clubs, or healthcare or senior living.
- Computer skills, including word processing, spreadsheets, email, and ordering platforms.
- Willingness to relocate for promotion opportunities.
- Kitchen skills including knife skills, cutting techniques, recipe preparation, and live-action cooking.
- Ability to interact with individuals at all levels of an organization.
- Effective written, spoken, and non-verbal communication and presentation skills.
- Service-oriented approach focused on exceeding expectations.
- Positive and professional demeanor.
- Ability to make sound decisions and judgments quickly.
- Self-motivation and ability to prioritize projects and needs effectively.
- Willingness to collaborate and support others to achieve outcomes.
- Integrity, respect, and discretion in business dealings.
- Attention to detail and ability to manage tasks in a fast-paced environment.
- Passion for food, desire to grow, and a strong work ethic.
Nice To Haves
- Proficiency in languages other than English, especially Spanish.
- Familiarity with OSHA, The Joint Commission, and other regulatory requirements.
- Familiarity with HACCP procedures.
Responsibilities
- Build and motivate a well-trained team that produces high-quality food while following safety, sanitation, and service principles.
- Provide leadership that fosters teamwork, morale, passion, quality, and respect.
- Develop creative menus aligned with current market trends.
- Maintain or improve customer and patient satisfaction.
- Lead recruiting, training, development, scheduling, and work assignments for team members.
- Execute, maintain, and monitor quality-control systems to protect food integrity.
- Ensure compliance with health, safety, and industry regulatory agencies.
- Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to meet budget requirements.
Benefits
- Paid time off, including vacation and sick leave.
- Medical, dental, and vision insurance.
- 401(k) with employer match.
- Employee Assistance Program (EAP).
- Career development and ongoing training.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
