Production Manager

Hospital Housekeeping Systems • Marion, IL

13d • Onsite

About The Position

The Production Manager leads a culinary team in a healthcare food-service environment, supporting patients and their loved ones through high-quality food service. The role focuses on developing a well-trained, motivated team; maintaining food quality and integrity; creating menus aligned with current market trends; and delivering strong customer and patient satisfaction. The manager supports recruiting, training, development, scheduling, and work assignments while ensuring compliance with safety, sanitation, and industry regulations. The employer describes its culinary approach as chef-led and offers opportunities for career growth, including executive chef opportunities.

Requirements

• 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 work ethic that supports both.
• 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 provide support where needed 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 the manager 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 (vacation and sick).
• 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