Healthcare Chef & Production Manager | Patient Dining

Cantex; Carrollton (TX); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

401K with match

CEU reimbursement

Vacation

Sick leave

Holidays

Medical insurance

Dental insurance

Supplemental insurance

Job summary

Cantex is seeking a Chef/Production Manager to coordinate the preparation and presentation of food for the Nutrition Services Department. The role involves supervising production staff, controlling food and labor costs, and ensuring high-quality, safe meals for patients.

The successful candidate will lead staff, train teams, and manage kitchen operations while maintaining sanitation standards and collaborating with the Nutrition Services Director on menu planning and cost control.

Qualifications

• Associate Degree in Culinary Arts or minimum of 1 year sous chef experience under supervision of Certified Chef.
• Minimum of one year experience in healthcare or familiarity with therapeutic diets.
• Strong leadership skills with customer service experience.
• Food Service Manager Certification.
• Computer literacy.
• Ability to read, write, and speak English and use arithmetic and measurements used in food prep.

Responsibilities

• Oversee day-to-day food production operations.
• Participate in hiring of production staff.
• Train and supervise all production staff.
• Plan and direct catering events.
• Assist with orders and deliveries to ensure quality products.
• Educate staff on HACCP and sanitation.

Skills

Leadership

Customer service

Computer literacy

English proficiency

Arithmetics

Education

Associate Degree in Culinary Arts

Sous chef experience (1+ year)

Job description

Cantex is seeking a Chef/Production Manager to coordinate the preparation and presentation of food for the Nutrition Services Department. The role involves supervising production staff, controlling food and labor costs, and ensuring high-quality, safe meals for patients.

The successful candidate will lead staff, train teams, and manage kitchen operations while maintaining sanitation standards and collaborating with the Nutrition Services Director on menu planning and cost control.