Healthcare Culinary Production Manager

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

Benefits offered by this job

Medical, dental, vision insurance

Life insurance

401(k) plan

Pet insurance

Unlimited PTO

Job summary

Forefront is seeking a Manager, Culinary Production to lead back-of-house operations in a healthcare setting, ensuring safe, high-quality dining for residents, patients, and guests. You will oversee production, recipe adherence, inventory, and staff development with a focus on continuous improvement.

You will partner with the Executive Chef and Registered Dietitian, manage staffing schedules, train cooks, enforce HACCP and ServSafe standards, and collaborate on therapeutic diets.

Qualifications

• Associate degree in Culinary Arts or related field preferred.
• 3-5 years culinary leadership experience in healthcare or high-volume food service.
• Experience managing production systems, teams, and food safety programs.
• Knowledge of therapeutic diets preferred.
• ServSafe Food Protection Manager Certification Required or must be obtained within 90 days of employment.

Responsibilities

• Direct back-of-house culinary operations for resident dining, café, and catering.
• Lead and coach cooks and staff; build staffing schedules.
• Enforce HACCP, ServSafe, allergen controls, and sanitation standards.
• Monitor inventory, food costs, and waste; ensure FIFO.
• Collaborate with dietitian on therapeutic diets and IDDSI standards.
• Travel to support multiple locations as needed.

Skills

Leadership

Team supervision

Communication

Food safety knowledge

Education

Associate degree in Culinary Arts or related field

Tools

ServSafe Certification

Job description

Forefront is seeking a Manager, Culinary Production to lead back-of-house operations in a healthcare setting, ensuring safe, high-quality dining for residents, patients, and guests. You will oversee production, recipe adherence, inventory, and staff development with a focus on continuous improvement.

You will partner with the Executive Chef and Registered Dietitian, manage staffing schedules, train cooks, enforce HACCP and ServSafe standards, and collaborate on therapeutic diets.