Chef/Production Manager

Hhs, Llc; Johnstown, Northern (Cambria County, KY); Hybrid; USD 81,000 - 99,000; Full time

Benefits offered by this job

Paid time off

Medical, dental, and vision insurance

401(k) with employer match

Career development and ongoing培训

Job summary

Conemaugh Health System in Johnstown, PA is seeking a Chef/Production Manager to lead and inspire a culinary team within a healthcare environment. This full-time role offers a competitive annual salary of $90,000 and a schedule that supports work-life balance, with most evenings and weekends free.

Responsibilities include team leadership, menu development, quality control, and regulatory compliance in a hospital food service setting.

Qualifications

• Associates or bachelor's degree in culinary program plus 5+ years as sous/executive chef.
• Proficiency with word processing, spreadsheets, email, and ordering platforms.
• Willing to relocate for promotion opportunities.
• Proficiency in languages other than English, especially Spanish.

Responsibilities

• Build a well-trained, motivated team delivering high-quality food.
• Lead recruiting, training, scheduling, and performance development.
• Develop creative menus aligned with market trends.
• Maintain safety, sanitation, and regulatory compliance.
• Forecast, costing, inventory, ordering, production, and budgeting.

Skills

Knife skills

Interpersonal Skills

Communication

Customer Service

Professionalism

Decision Making

Proactivity

Team Player

Business Ethics

Organization

Education

Associate’s or bachelor’s degree from an accredited culinary program

Tools

Word processing

Spreadsheets

Email

Ordering platforms

Job description

## Chef/Production ManagerApply: In-Person: Johnstown, PA: Full time: Posted Today: R26\\_004826**Location:**Conemaugh Health System**Pay Rate:**Salary - Salary Plan, 90,000.00 USD Annual**Work Shift:**7:00 A.M. - 5:00 P.M. (United States of America)**Job Description**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**What We Offer*** 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.