Manager Culinary Production-CPM

ForeFront Healthcare Pvt Ltd•Little Rock, AR

8d•$50,000 - $52,000•Onsite

About The Position

Forefront is dedicated to enhancing lives through exceptional culinary and support services. As a leader on our team, you play a vital role in driving operational success within a healthcare environment. Through our core values Tenacity, Integrity, Creativity, Service Excellence, Safety, and Caring, you will lead teams, ensure high-quality service delivery, and help create a clean, safe, and healing environment for all. If you are passionate about leading people, developing teams, and making a meaningful impact, we invite you to join us. The Manager, Culinary Production is responsible for the leadership and execution of all back-of-house culinary operations, including meal production, recipe adherence, food safety, inventory management, and staff development. This role ensures consistent, high-quality dining experiences for residents, patients, retail guests, and catered events while meeting financial and regulatory requirements. Working in partnership with the Executive Chef and Registered Dietitian, the Manager, Culinary Production drives operational excellence through standardized systems, staff training, and continuous improvement initiatives.

Requirements

Associate degree in Culinary Arts or related field preferred
3–5 years culinary leadership experience in healthcare, senior living, or high-volume food service
Experience managing production systems, teams, and food safety programs
Knowledge of therapeutic diets preferred
ServSafe Food Protection Manager Certification Required or Must be obtained within 90 days of employment

Responsibilities

Direct daily food production for resident dining, café/retail, and catering functions
Ensure execution of standardized recipes, portion control, and presentation standards
Manage production sheets, batch cooking schedules, and par levels
Conduct daily quality checks for taste, texture, temperature, and appearance
Support menu rollouts, seasonal programs, and special events
Supervise cooks, leads, and utility staff; provide coaching and performance feedback
Train team on culinary techniques, equipment use, and service standards
Build staffing schedules aligned with census and service demands
Foster a culture of hospitality, teamwork, and accountability
Enforce HACCP, ServSafe, allergen, and infection prevention standards
Monitor temperature logs, cooling procedures, and sanitation practices
Ensure compliance with state/local health regulations and company policies
Lead corrective actions and audit readiness
Assist in managing food cost, labor productivity, and waste reduction
Oversee ordering, receiving, FIFO rotation, and inventory accuracy
Support recipe costing and menu engineering initiatives
Maintain production records and purchasing compliance
Partner with Registered Dietitian on therapeutic diets and IDDSI standards
Support resident engagement and culinary experience programs
Coordinate with front-of-house for seamless service execution
Participate in client meetings and quality improvement efforts