Chef Manager, Full-time (Healthcare)

Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience.

You will be excited to lead this team by bringing your culinary knowledge and expertise to this community hospital. PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more!

The Chef Manager is the leader responsible for overseeing culinary operations for the department in accordance with current applicable federal, state, and local standards, guidelines, and regulations, under the direction of the Director of Culinary.

Directs, coordinates, and evaluates the kitchen, food production and culinary employees.

Supervises, coordinates, and participates in activities of cooks and other department employees, engaged in preparing, cooking, and serving food.

Manages 3-4 employees.

Ensures all food handling, sanitation and customer service standards are always met and adhered to the highest standards.

Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, address discrepancies, and assist with storage.

Efficiently prepares high-quality foods according to standardized recipes to meet production, delivery, and service schedules.

Prepares and serves meals for delivery.

Ensures appealing presentation, food quality, portion control and maintenance of proper serving and holding temperatures.

Monitors and tracks food use, production sheets, waste and consumption to requisition or purchase product.

Keeps equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production, and merchandising requirements.

Possess working knowledge of Federal, State, and facility’s rules, regulations, policies, and procedures.

Two to three years’ experience in a related culinary position.

Candidate will possess two to three years of post-high school education, preferably a culinary degree.

Advanced knowledge of the principles and practices within the food profession.

Experiential knowledge required for management of people and/or problems.

Candidate must be willing to be hands-on with staff and operations and be willing to work event-based hours that include evenings, holidays, and weekends.

Reaches, stoops, bends, lifts, carries, and manipulates various food products, supplies, and equipment.

Visual acuity and color discrimination for examining cooked and stored foods. Ability to work with chemicals and cleaning agents.

Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, patients, family members and the public.

Motor coordination and manual dexterity are required to prepare food and operate Food Service equipment.

An appreciation of the value of food equipment and an awareness of the requirement for careful handling and economy of serving.

Able and willing to work flexible hours, such as during an emergency. Employment type Full-time

Job function Management

Industries Facilities Services

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