Chef/Production Manager

Location: Southern Tennessee Regional Health System - Winchester Pay Rate: Salary - Salary Plan, 67,000.00 USD Annual Work Shift: All salaried managers are expected to work 50 to 55 hours per week. We’re looking for a friendly, compassionate leader to join our culinary team! Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Enjoy most nights and weekends off while growing your career and income in an engaging and rewarding environment. 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 Skills 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 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 Not required but a big plus: proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures 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 Important to Know Many healthcare facilities require employees to be fully vaccinated against COVID‑19 or have an approved exemption in place. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. #J-18808-Ljbffr