Chef/ Production Manager
About The Position
This role supports our Compliance, Integration & Sourcing Team, which follows a 10-days-on, 4-days-off schedule and requires 100% travel to various healthcare facilities, providing critical leadership and support where it’s needed most. We are seeking a passionate Chef to lead with a high focus on quality and the environment. As our Chef, you will lead our kitchen teams to execute a culinary vision to provide our patients and staff with the highest quality, nutritious, and delicious food possible. You will work closely with our registered dietitians and other healthcare professionals to create an experience that meets the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible.
Requirements
- Associate’s or bachelor’s degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living
- Computer skills including word processing, spreadsheets, email, and ordering platforms
- A passion for food, a desire to grow, and a work ethic that supports both
- Must be willing to relocate for promotion opportunities
- Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking
- Interpersonal Skills: Ability to interact with individuals at all levels of the organization
- Communication: Effective written, spoken, and non-verbal communication as well as presentation skills
- Customer Service: Service-oriented mentality with a focus on exceeding expectations
- Professionalism: Maintain a positive and professional demeanor
- Decision Making: Ability to quickly make sound decisions and judgments
- Proactivity: Self-motivated with the ability to effectively prioritize projects and needs
- Team Player: Willingness to collaborate and provide support where needed to achieve outcomes
- Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings
- Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment
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 a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles
- Provide leadership that supports a team environment that fosters morale, passion, quality, and respect
- Develop creative menus that are in sync with current market trends
- Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction
- Lead and manage team member recruiting, training, development, scheduling, and assignments
- Execute, maintain, and monitor quality control systems to protect food integrity
- Drive compliance with health, safety, and industry regulatory agencies
- Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance
Benefits
- Paid time off (vacation and sick)
- 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
Number of Employees
5,001-10,000 employees
