Production Manager

HHS, LLC • Marion, IL

15d • Onsite

About The Position

The Production Manager leads culinary operations in a healthcare environment, supporting patients and their loved ones through high-quality food service. The role emphasizes a chef-led philosophy, food quality, safety, sanitation, service, and a positive team environment. The manager develops creative menus aligned with current market trends, monitors food quality and regulatory compliance, and supports team member recruiting, training, development, scheduling, and assignments. The position is based at Deaconess Illinois Medical Center.

Requirements

• A cook’s certificate or associate’s degree from an accredited culinary program, or 5+ years of experience as a sous chef or kitchen manager.
• Computer skills including word processing, spreadsheets, email, and ordering platforms.
• Passion for food, desire to grow, and a strong work ethic.
• 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 the organization.
• Effective written, spoken, and non-verbal communication and presentation skills.
• Service-oriented mentality focused on exceeding expectations.
• Positive and professional demeanor.
• 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 effectively 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.

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 fostering morale, passion, quality, and respect.
• Remain open-minded and learn from managers and team members.
• Develop creative menus aligned with current market trends.
• Maintain or improve customer and patient satisfaction.
• Support 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.

Benefits

• Paid time off, including vacation and sick time.
• Medical, dental, and vision insurance.
• 401(k) with employer match.
• Employee Assistance Program (EAP).
• Career development and ongoing training, including executive chef opportunities.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree