Manager Culinary Production-CPM

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

Benefits offered by this job

Medical, dental, vision

Life insurance

401(k)

Pet insurance

Unlimited PTO

Job summary

Forefront is seeking a Manager, Culinary Production to lead back-of-house culinary operations across resident dining, café/retail, and catering. You will oversee production, recipe adherence, food safety, inventory, and staff development to ensure high-quality dining experiences while meeting financial and regulatory requirements.

Collaborate with the Executive Chef and Dietitian to drive excellence through standardized systems, training, and continuous improvement initiatives.

Qualifications

• Experience leading culinary production teams in a healthcare or high-volume setting.
• Strong knowledge of HACCP, sanitation, and food safety standards.
• Ability to manage budgets, inventory, and staff performance.

Responsibilities

• Direct daily production for resident dining, café/retail, and catering.
• Ensure recipes, portions, and presentation meet standards.
• Monitor inventory, par levels, and production sheets.
• Conduct quality checks on taste, texture, and temperature.
• Lead staff coaching, scheduling, and training.

Skills

Leadership

Staff coaching

Operations management

Food safety

Tools

HACCP

ServSafe

Job description

Forefront is dedicated to enhancing lives through exceptional culinary and support services. As a leader on our team, you play a vital role in driving operational success within a healthcare environment. Through our core values Tenacity, Integrity, Creativity, Service Excellence, Safety, and Caring, you will lead teams, ensure high-quality service delivery, and help create a clean, safe, and healing environment for all.

If you are passionate about leading people, developing teams, and making a meaningful impact, we invite you to join us.

Why You’ll Love Leading With Us

• Supportive Culture: Collaborate with a leadership team that values input, accountability, and continuous improvement
• Growth-Focused: Access to leadership development, Lean Six Sigma opportunities, and career advancement pathways
• Comprehensive Benefits: Medical, dental, vision, life insurance, 401(k), pet insurance, and unlimited PTO

The Manager, Culinary Production is responsible for the leadership and execution of all back-of-house culinary operations, including meal production, recipe adherence, food safety, inventory management, and staff development. This role ensures consistent, high-quality dining experiences for residents, patients, retail guests, and catered events while meeting financial and regulatory requirements.

Working in partnership with the Executive Chef and Registered Dietitian, the Manager, Culinary Production drives operational excellence through standardized systems, staff training, and continuous improvement initiatives.

Culinary Operations

• Direct daily food production for resident dining, café/retail, and catering functions
• Ensure execution of standardized recipes, portion control, and presentation standards
• Manage production sheets, batch cooking schedules, and par levels
• Conduct daily quality checks for taste, texture, temperature, and appearance
• Support menu rollouts, seasonal programs, and special events

Leadership & Team Development

• Supervise cooks, leads, and utility staff; provide coaching and performance feedback
• Train team on culinary techniques, equipment use, and service standards
• Build staffing schedules aligned with census and service demands
• Foster a culture of hospitality, teamwork, and accountability

Food Safety & Compliance

• Enforce HACCP, ServSafe, allergen, and infection prevention standards
• Monitor temperature logs, cooling procedures, and sanitation practices
• Ensure compliance with state/local health regulations and company policies
• Lead corrective actions and audit readiness

Financial & Inventory Management

• Assist in managing food cost, labor productivity, and waste reduction
• Oversee ordering, receiving, FIFO rotation, and inventory accuracy
• Support recipe costing and menu engineering initiatives
• Maintain production records and purchasing compliance

Collaboration & Service Excellence

• Partner with Registered Dietitian on therapeutic diets and IDDSI standards
• Support resident engagement and culinary experience programs
• Coordinate with front-of-house for seamless service execution
• Participate in client meetings and quality improvement efforts

Travel

Role requires occasional travel by car or plane to support multiple locations or meetings.

Salary: $50,000 - $52,000

This is an exempt salaried position, with expected hours to include: days, evenings, weekends, and holidays.

Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.