Culinary Production Manager

Forefront Healthcare & Culinary Services•Fostoria, OH

7d•$55,000 - $61,800

About The Position

Come be part of an exciting team at Forefront Culinary & Support Services and elevate the experience for those you serve! We have a new opportunity for a Culinary Production Manager in Fostoria, OH. You will be part of an amazing community where your culinary/production/ordering skills will be valued! Most of all, you will be valued! Summary/Objective: The Culinary Production Manager prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures and assuring resident safety. May be directed by the Culinary Director. The Culinary Production Manager will be expected to lead the culinary team on sight, and provide training, and leadership. The Culinary Production Manager will maintain high standards of cleanliness and culinary excellence.

Requirements

Culinary Experience:2 years (Preferred)
Cooking: 2 years (Required)
Food production: 2 years (Preferred)
Management: 1 year (required)

Responsibilities

Coordinate food preparation and meal service.
Plan and initiate cooking schedule for food preparation to meet meal schedule.
Prepare, season, cook and serve for assigned meals; ensure appropriate portioned servings according to portion control standards.
Prepare nutritional snacks for residents as directed by the Dietary Manager and Executive Chef.
Creatively collaborate with Director on special events and menus
Monitor the temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service.
In the absence of the Director of Culinary, checks and inspects food products and supplies as delivered. Supervise and assist in the storage of supplies and food products.
Determine the amount and type of food and supplies as required for daily menus.
Notify the Director of food, supplies or equipment needs, Report equipment breakdowns, and unsafe conditions
Supervise dietary staff in the absence of Director
Clean equipment and work areas as assigned by the Director
Be knowledgeable of Federal, State, and facility’s rules, regulations, policies and procedures.
Attend and present in-service educational programs.
Follow defined safety codes while performing all duties.
Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies.
Perform other department duties assigned by the Culinary Director