Manager Culinary Production-CPM

Forefront Healthcare; Washington (District of Columbia); On-site; USD 45,000 - 50,000; Full time

Job summary

Forefront Healthcare in Washington, DC is seeking a Manager, Culinary Production to lead back-of-house operations, ensure recipe adherence, food safety, inventory management, and staff development for residents, patients, retail guests and catered events.

You will collaborate with the Executive Chef and Registered Dietitian to drive standardized systems, staff training, and continuous improvement initiatives, while managing travel as needed.

Qualifications

• Experience leading back-of-house culinary operations.
• Knowledge of HACCP, ServSafe and health regulations.
• Strong leadership and staff development skills.

Responsibilities

• 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.
• 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.
• 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.
• 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.
• 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.

Skills

Leadership

Staff development

Food safety

Menu planning

Inventory management

Tools

HACCP

ServSafe

Job description

Washington, District Of Columbia, United States Full-time Salaried

Locations

Washington , District Of Columbia , United States

Job Description

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
• 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

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.

Starting Salary is $45,000 - $49,920

Position Type

Full-time

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