Chef Manager - Scott Farrar Home

whitsonsculinarygroup; Peterborough (NH); On-site; USD 54,000 - 66,000; Full time

Benefits offered by this job

Competitive salary

Benefits package

Paid time off

Professional development

Mission-driven workplace

Job summary

Whitsons Culinary Group is seeking a Chef Manager to lead healthcare dining operations, delivering nutritious meals and supervising a culinary team. You will design patient-centered menus, ensure strict food safety, and collaborate with dietitians to meet diverse nutritional needs.

The role requires a compassionate leader who thrives under pressure. The position offers a competitive salary, limited nights/weekends, and comprehensive benefits as part of a mission-driven workplace within

Qualifications

• College or culinary degree from an accredited institution preferred.
• 3–5 years of high-volume food service management required.
• ServSafe certification required; OSHA certification preferred.
• Food safety and sanitation expertise in healthcare settings.
• FMP certification preferred.

Responsibilities

• Lead daily kitchen operations to deliver healthy meals to patients, staff, and visitors.
• Supervise and train culinary team members to ensure consistency and quality.
• Design patient-centered menus aligned with dietary guidelines.
• Maintain food safety, sanitation, and inventory systems.
• Collaborate with clinical dietitians and staff to meet nutritional needs.
• Manage production records, vendor relationships, and kitchen budgets.
• Foster a culture of dignity, teamwork, and excellence in a fast-paced healthcare environment.

Skills

Culinary leadership

Batch cooking

Food safety

Staff training

Compassionate leadership

Education

College or culinary degree

FMP certification preferred

Tools

Microsoft Office

Job description

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.

Salary: $60,000

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 experience required; K-12 or contract food service experience strongly preferred.
• Demonstrated experience managing kitchen teams, controlling food and labor costs, executing production schedules, and maintaining food safety and sanitation compliance in a high-volume environment.

Certifications

• ServSafe certification required; local food safety certification required in any jurisdiction of employment; OSHA certification preferred; must complete all Company-sponsored training requirements.

Technical Proficiency

• Proficiency in Microsoft Office Suite required; ability to learn new software programs; proficiency in recipe procedures and cooking techniques required.

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 drive own vehicle to other work sites as needed.

Core Competencies

• Culinary Excellence: Brings hands-on culinary expertise and a passion for food to every service period; ensures recipe adherence, portion accuracy, and presentation standards are consistently met across all stations.
• Food Safety & Compliance: Maintains rigorous adherence to HACCP, ServSafe, and Whitsons food 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, and equitable treatment.
• Execution & Accountability: Manages production schedules, cost controls, payroll, and compliance documentation with accuracy and follow-through; ensures daily operational standards are met every service period.
• Financial Management: Monitors food and labor costs with discipline; identifies waste reduction opportunities and manages within budget while maintaining quality.
• 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 are generally aligned with the school or account service schedule. Extended hours may be required in support of special 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; and reach with hands 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 position operates primarily in a kitchen and food service production environment. The Team Member will regularly work in 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.