Chef Manager - Sugar Hill

Chef Manager – Cook Up Care in Healthcare Nutrition! Healthcare Dining Leadership Are you a culinary professional who’s passionate about food, leadership, and purpose? Join our healthcare nutrition team as a Chef Manager and bring your skills to a kitchen that nourishes patients, supports healing, and empowers frontline caregivers. What You’ll Do: Lead daily kitchen operations to deliver healthy, high-quality meals to patients, staff, and visitors Supervise and train culinary team members to ensure consistency, efficiency, and compassionate service Design patient-centered menus that are nutritious, therapeutic, and compliant with dietary guidelines Maintain food safety, sanitation, and inventory systems in accordance with healthcare and regulatory standards Collaborate with clinical dietitians and healthcare staff to meet diverse nutritional needs and enhance patient care Manage production records, vendor relationships, and kitchen budgets Foster a culture of dignity, teamwork, and excellence in a fast-paced healthcare environment We’re Looking For: 3+ years of experience in culinary management (hospital, senior living, or healthcare food service a plus) Strong cooking skills with a focus on batch cooking and modified diets Knowledge of healthcare dietary requirements, food safety protocols, and production planning A compassionate leader who builds strong teams and thrives under pressure ServSafe certification Passion for food, wellness, and making a difference in the lives of patients and caregivers Why Join Us? Competitive salary + growth and advancement opportunities Predictable schedule – limited nights, weekends, and holidays Comprehensive benefits: medical, dental, vision, and retirement plans Paid time off and professional development programs A mission-driven workplace where your work supports health and healing About Us: At Whitsons, we believe nourishing food plays a vital role in recovery and well-being. As a Chef Manager in healthcare, you’ll bring culinary care to the front lines—serving meals that support treatment, comfort patients, and fuel caregivers. You won’t just manage a kitchen—you’ll lead a team that brings heart to healthcare. Qualifications

REQUIRED QUALIFICATIONS AND COMPETENCIES

Education College or culinary degree from an accredited institution preferred; Food Management Professional (FMP) certification preferred; equivalent combination of culinary training and progressive kitchen management experience will be considered. Experience Minimum 3–5 years of high-volume food service management experiencerequired;K-12or contract food service experience strongly preferred. Demonstrated experience managing kitchen teams, controlling food and labor costs, executing production schedules, andmaintainingfood safety and sanitation compliance in a high-volume environment. Certifications ServSafecertificationrequired; local food safety certificationrequiredin anyjurisdictionof employment; OSHA certification preferred; must complete all Company-sponsored training requirements. Technical Proficiency Proficiencyin Microsoft Office Suite required; ability to learn new software programs;proficiencyin recipe procedures and cooking techniquesrequired. Other Qualifications Strong leadership and team development skills; ability to manage and coach kitchen staff in a fast-paced, high-volume environment; excellent communication skills — both verbal and written. Self-motivated, organized, and calm under pressure; genuine passion for food quality and culinary excellence; ability to driveownvehicle to other work sites as needed. Core Competencies Culinary Excellence:Brings hands-on culinaryexpertiseand a passion for food to every service period; ensures recipe adherence,portionaccuracy, and presentation standards are consistently met across all stations. Food Safety & Compliance:Maintainsrigorous adherence to HACCP,ServSafe, andWhitsonsfood safety and sanitation standards; models and enforces a culture of compliance throughout the kitchen team. Team Leadership & Development:Hires, trains, and develops a high-performing kitchen team; builds a positive, accountable work environment through clear expectations, consistent coaching, andequitabletreatment. Execution & Accountability:Manages production schedules, cost controls, payroll, and compliance documentation with accuracy and follow-through; ensures daily operational standards aremetevery service period. Financial Management:Monitors food and labor costs with discipline;identifieswaste reduction opportunities and manages within budget whilemaintainingquality. Communication:Communicates kitchen priorities, recipe direction, and compliance expectations clearly to all team members; keeps the General Manager informed of operational issues, staffing needs, and performance concerns. Customer Focus:Committed to delivering food that meets the highest standards of quality, presentation, and timeliness; understands that student satisfaction and participation are the ultimate measures of kitchen success.

WORK ENVIRONMENT AND OTHER DETAILS

Expected Hours of Work This is a full-time exempt position. Days and hours of work aregenerally alignedwith the school or account service schedule. Extended hours may be berequiredin support ofspecial events, new account openings, or peak operational periods. Travel Requirements This position is primarily site-based. Occasional travel to other Whitsons locations may be required. A valid driver’s license and access to a personal vehicle are preferred. Physical Demands of the Job The Team Member is required to stand on their feet for the majority of the workday; frequently walk, talk, and hear; use hands and fingers to handle food, tools, and equipment; andreach withhands and arms. Must be able to lift and/or move up to 50 pounds, including while turning side to side. Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work Environment This positionoperatesprimarily in a kitchen and food service production environment. The Team Member willregularly workin and around storerooms, ovens, and freezers, with exposure to moderate to loud noise levels.Standing is required for the majority of the workday. The duties listed above are intended as illustrations of the types of work that may be performed; the omission of specific statements does not exclude them from the position if the work is similar, related, or a logical assignment to the role. The job descriptiondoes not constitutean employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change. #J-18808-Ljbffr Socket.dev