Healthcare Kitchen Leader | Chef-Driven Production

Hhs, Llc; Johnstown, Northern (Cambria County, KY); Hybrid; USD 81,000 - 99,000; Full time

Benefits offered by this job

Paid time off

Medical, dental, and vision insurance

401(k) with employer match

Career development and ongoing培训

Job summary

Conemaugh Health System in Johnstown, PA is seeking a Chef/Production Manager to lead and inspire a culinary team within a healthcare environment. This full-time role offers a competitive annual salary of $90,000 and a schedule that supports work-life balance, with most evenings and weekends free.

Responsibilities include team leadership, menu development, quality control, and regulatory compliance in a hospital food service setting.

Qualifications

• Associates or bachelor's degree in culinary program plus 5+ years as sous/executive chef.
• Proficiency with word processing, spreadsheets, email, and ordering platforms.
• Willing to relocate for promotion opportunities.
• Proficiency in languages other than English, especially Spanish.

Responsibilities

• Build a well-trained, motivated team delivering high-quality food.
• Lead recruiting, training, scheduling, and performance development.
• Develop creative menus aligned with market trends.
• Maintain safety, sanitation, and regulatory compliance.
• Forecast, costing, inventory, ordering, production, and budgeting.

Skills

Knife skills

Interpersonal Skills

Communication

Customer Service

Professionalism

Decision Making

Proactivity

Team Player

Business Ethics

Organization

Education

Associate’s or bachelor’s degree from an accredited culinary program

Tools

Word processing

Spreadsheets

Email

Ordering platforms

Job description

Conemaugh Health System in Johnstown, PA is seeking a Chef/Production Manager to lead and inspire a culinary team within a healthcare environment. This full-time role offers a competitive annual salary of $90,000 and a schedule that supports work-life balance, with most evenings and weekends free.

Responsibilities include team leadership, menu development, quality control, and regulatory compliance in a hospital food service setting.