Healthcare Kitchen Manager: Patient Nutrition Leader

Whitsons Culinary Group; Wolfeboro (NH); On-site; USD 60,000 - 95,000; Full time

Benefits offered by this job

Competitive salary

Growth opportunities

Benefits package (medical, dental, 401

Paid time off

Job summary

Whitsons is seeking a Chef Manager to lead a healthcare dining program, shaping nutritious menus and coordinating a patient-focused kitchen. You will supervise staff, ensure safety, and partner with dietitians to meet clinical nutrition needs.

The role emphasizes batch cooking, cost controls, and a compassionate leadership style in a healthcare setting with a supportive team and community impact.

Qualifications

• College or culinary degree preferred; FMP certification preferred; equivalent experience considered.
• Minimum 3-5 years of high-volume food service management experience; K-12 or contract food service experience preferred.
• ServSafe certification required; local food safety cert required; OSHA preferred; complete company training.

Responsibilities

• Lead daily kitchen operations to deliver healthy meals to patients, staff, and visitors.
• Supervise and train culinary team members for consistent, efficient service.
• Design patient-centered menus aligned with dietary guidelines.
• Maintain HACCP, sanitation, and safety standards in a healthcare setting.
• Collaborate with dietitians and healthcare staff to meet diverse nutritional needs.
• Manage production records, vendor relationships, and kitchen budgets.
• Foster teamwork, dignity, and excellence in a fast-paced environment.

Skills

Culinary leadership

Batch cooking

High-volume kitchen mgmt

Food safety knowledge

Communication skills

Education

College or culinary degree

Food Management Professional (FMP) certification preferred

Tools

Microsoft Office

Job description

Whitsons is seeking a Chef Manager to lead a healthcare dining program, shaping nutritious menus and coordinating a patient-focused kitchen. You will supervise staff, ensure safety, and partner with dietitians to meet clinical nutrition needs.

The role emphasizes batch cooking, cost controls, and a compassionate leadership style in a healthcare setting with a supportive team and community impact.