Chef Manager

Forefront

Amarillo (TX)

On-site

USD 40,000 - 70,000

Full time

14 days+

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Benefits offered by this job

PTO

Vacation Time

Holidays

Medical Insurance

Dental Insurance

401(k)

Employee Assistance Program

Job summary

Join a dynamic team at a leading healthcare provider as a Chef Manager, where your culinary expertise will enhance patient experiences. This role offers the chance to lead a dedicated kitchen team, ensuring high-quality food production while adhering to safety and sanitation standards. With a focus on collaboration and innovation, you'll create memorable dining experiences for patients and staff alike. Enjoy competitive benefits, including medical and dental insurance, PTO, and a supportive work environment. If you're passionate about culinary arts and leadership, this is the perfect opportunity to elevate your career in a rewarding setting.

Qualifications

2-3 years experience in a culinary position required.
Culinary degree preferred for this management role.

Responsibilities

Oversee culinary operations and manage kitchen staff.
Ensure food quality and compliance with safety standards.

Skills

Culinary Knowledge

Management Skills

Communication Skills

Food Safety Standards

Education

Culinary Degree

Post-High School Education

Tools

Food Service Equipment

Job description

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Company Description
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.

Job Description
Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!" Forefront Healthcare is looking for an enthusiastic leader to join our team.
We have a fantastic opportunity for a dedicated, enthusiastic Chef Manager in Borger, TX.
You will be excited to lead this team by bringing your culinary knowledge and expertise to this community hospital. Previous experience in a similar healthcare environment is a plus!

WE OFFER AMAZING BENEFITS!!! PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more!

Summary/Objective
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.

Essential Functions

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.
Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate.
Attend and present in-service educational programs.
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.
Collaborates with leadership and creates special events and menus, assists selecting and developing recipes.
Performs other duties as assigned.

Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Qualifications

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.
Excellent oral, reading, and written communication skills.
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.

Physical Demands

Stands and walks continuously throughout the working day.
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.
Must be free from infection or diseases.
Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables.
Must be able to lift and/or carry 50 to 75 pounds.

Additional Eligibility Qualifications

Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, patients, family members and the public.
Numerical ability necessary to make various computations in keeping work records, and in recipe preparation.
Motor coordination and manual dexterity are required to prepare food and operate Food Service equipment.
Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food equipment and an awareness of the requirement for careful handling and economy of serving.
Ability to read, understand, and follow recipe directions, diet orders and work assignments. Able and willing to work flexible hours, such as during an emergency. Must be patient and tolerant toward staff, patients, and family members.

Seniority level