Culinary Production Manager - Growth, Travel & Unlimited PTO

Forefront; Little Rock (AR); On-site; USD 50,000 - 52,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Life insurance

401(k)

Pet insurance

Unlimited PTO

Job summary

Forefront in Little Rock, AR is seeking a Manager, Culinary Production to lead back-of-house operations, ensuring meal production, recipe adherence, food safety, and inventory management for residents, patients, and catering events.

You will partner with the Executive Chef and Dietitian to drive standardized systems, staff development, and continuous improvement while meeting financial and regulatory requirements. Travel is occasionally required.

Responsibilities

• Direct daily food production for resident dining, cafe/retail, and catering functions.
• Ensure execution of standardized recipes, portion control, and presentation standards.
• Manage production sheets, batch cooking schedules, and par levels.
• Supervise cooks, leads, and utility staff; provide coaching and performance feedback.
• Train team on culinary techniques, equipment use, and service standards.
• Foster a culture of hospitality, teamwork, and accountability.
• Enforce HACCP, ServSafe, allergen, and infection prevention standards.
• Monitor temperature logs, cooling procedures, and sanitation practices.
• Lead corrective actions and audit readiness.
• Oversee ordering, receiving, FIFO rotation, and inventory accuracy.
• Support recipe costing and menu engineering initiatives.
• Maintain production records and purchasing compliance.
• Partner with RD on therapeutic diets and IDDSI standards.
• Support resident engagement and culinary experience programs.
• Coordinate with front-of-house for seamless service execution.
• Participate in client meetings and quality improvement efforts.

Job description

Forefront in Little Rock, AR is seeking a Manager, Culinary Production to lead back-of-house operations, ensuring meal production, recipe adherence, food safety, and inventory management for residents, patients, and catering events.

You will partner with the Executive Chef and Dietitian to drive standardized systems, staff development, and continuous improvement while meeting financial and regulatory requirements. Travel is occasionally required.