Healthcare Culinary Production Manager - Lead Quality, Team

HHS Culinary and Nutrition Solutions, LLC (USA); Marion (IL); On-site; USD 54,000 - 66,000; Full time

Benefits offered by this job

Paid time off

Medical insurance

Dental insurance

Vision insurance

401(k) with employer match

Employee Assistance Program (EAP)

Career development and ongoingTraining

Job summary

HHS Culinary and Nutrition Solutions, LLC (USA) is seeking a friendly, compassionate leader to join our healthcare culinary team in Marion, IL. You will guide a high-quality foodservice operation, manage a skilled kitchen staff, and develop menus aligned with market trends.

This full-time, on-site role offers a $60,000 annual salary, opportunities for growth, and a chef-led philosophy focused on patient satisfaction and safety.

Qualifications

• A cook’s certificate or associate’s degree from an accredited culinary program, or 5+ years of experience as a sous chef or kitchen manager.

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.
• Support 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.

Skills

Knife skills

Recipe preparation

Live-action cooking

Interpersonal skills

Communication

Customer service

Professionalism

Proactivity

Team player

Business ethics

Organization

Education

Culinary certificate/AS degree

Job description

HHS Culinary and Nutrition Solutions, LLC (USA) is seeking a friendly, compassionate leader to join our healthcare culinary team in Marion, IL. You will guide a high-quality foodservice operation, manage a skilled kitchen staff, and develop menus aligned with market trends.

This full-time, on-site role offers a $60,000 annual salary, opportunities for growth, and a chef-led philosophy focused on patient satisfaction and safety.