Healthcare Culinary Production Manager

Ohio Living; Willoughby (OH); On-site; USD 75,000 - 95,000; Full time

Job summary

Ohio Living in Willoughby, OH is seeking a Chef/Production Manager to lead the Culinary and Nutritional Services in a long-term care setting. You will oversee daily food production, recipe development, and menu planning to meet residents' dietary needs while maintaining quality and compliance.

This role requires strong leadership, budgeting, and sanitation knowledge, with a focus on collaboration with dietitians, nursing, and operations.

Qualifications

• Associate degree in culinary, hospitality, nutritional services, or related field.
• ServSafe certification required or willing to obtain within a reasonable timeframe.
• Five years experience in direct food service operational management.
• Experience in a long-term care facility, hospital, or related medical facility preferred.
• Knowledge of dietary practices and regulatory standards governing the community.

Responsibilities

• Organizes and directs the Culinary and Nutritional Services Department and its activities.
• Supervises recipe development through preparation of all products and meals to be appetizing and properly plated.
• Maintains culinary services policies, procedures and budgets; plans menus and ensures dietary needs are met.
• Plans staffing, training, scheduling and supervision of department staff; ensures sanitation and safety.
• Coordinates catering needs, events, and maintains inventory and equipment for quality service.

Skills

Leadership

Menu planning

Food safety

Budgeting

Team supervision

Education

Associate degree in culinary, hospitality, nutritional services, or related field

Tools

POS systems

Dietary software

Microsoft Office

Job description

Ohio Living in Willoughby, OH is seeking a Chef/Production Manager to lead the Culinary and Nutritional Services in a long-term care setting. You will oversee daily food production, recipe development, and menu planning to meet residents' dietary needs while maintaining quality and compliance.

This role requires strong leadership, budgeting, and sanitation knowledge, with a focus on collaboration with dietitians, nursing, and operations.