Production Chef: Lead Kitchen & From-Scratch Menus

Blanchard-Valley-Health-System; Findlay (OH); On-site; USD 42,000 - 64,000; Full time

Job summary

Birchaven Retirement Village is seeking a Production Chef who is passionate about food and service. You will prepare meals in line with current standards and policies under the guidance of the Food Service Director and the Sous Chef to ensure high-quality dining for residents.

The role involves assisting with new menu items, leading by example, maintaining a clean, sanitary kitchen, and setting production standards while managing storage and regulatory compliance.

Qualifications

• High school diploma or equivalent.
• 3–5 years of culinary experience.
• Ability to read, comprehend and write simple instructions and memos.
• Ability to perform basic arithmetic and count.
• Ability to follow instructions with limited variables.

Responsibilities

• Assist with new menu items and their implementation.
• Demonstrate leadership and accountability for quality food service.
• Maintain the main kitchen in a safe sanitary manner.
• Set production standards based on a uniform prep method.
• Assist in stabilizing standard recipes.
• Manage storage areas and assist in ordering in absence of the Sous chef.
• Adhere to dress standards and attend trainings.
• Promote resident satisfaction by practicing the organization's mission and values.
• Comply with policies and regulatory requirements.
• All other duties as assigned by supervisor.

Skills

Readiness to follow instructions

Basic arithmetic

Written communication

Ability to follow procedures

Physical stamina

Education

High school diploma or equivalent

2 year culinary arts degree

Serve Safe certified

Job description

Birchaven Retirement Village is seeking a Production Chef who is passionate about food and service. You will prepare meals in line with current standards and policies under the guidance of the Food Service Director and the Sous Chef to ensure high-quality dining for residents.

The role involves assisting with new menu items, leading by example, maintaining a clean, sanitary kitchen, and setting production standards while managing storage and regulatory compliance.