Chef Manager at Forefront Healthcare & Culinary Services

Danville, Pennsylvania, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Mar, 26

Salary

0.0

Posted On

30 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Food Production, Sanitation Standards, Inventory Management, Staff Training, Customer Service, Recipe Preparation, Event Planning, Communication Skills, Problem Solving, Team Management, Quality Control, Food Presentation, Regulatory Compliance, Time Management, Manual Dexterity

Industry

Facilities Services

Description

Company Description Forefront Healthcare is unique, experienced, and specialized in serving the continuum of care. With finely tailored, high-quality culinary and support services, Forefront helps its partners elevate the patient and resident experience. Job Description Come elevate your career with our company that has won the #1 "Best places to work by Modern Healthcare!" Forefront Healthcare is looking for an enthusiastic leader to join our team. We have a great opportunity for a talented Chef Manager in Danville, PA. You will be excited to lead this team by bringing your culinary leadership and expertise to this senior living facility. Previous management experience in a similar environment is a plus! WE OFFER AMAZING BENEFITS!!! PTO, Vacation time, Holidays, Medical Insurance, Dental Insurance, 401(k), Employee Assistance Program, and much more! Check out our website: https://www.oneforefront.com/ Summary/Objective: The Chef Manager is the leader responsible for overseeing culinary operations for the department in accordance with current applicable federal, state, and local standards, guidelines, and regulations, under the direction of the Director of Culinary. Essential Functions: Directs, coordinates, and evaluates the kitchen, food production and culinary employees. Supervises, coordinates, and participates in activities of cooks and other department employees, engaged in preparing, cooking, and serving food. Manages frontline employees. Ensures all food handling, sanitation and customer service standards are always met and adhered to the highest standards. Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, address discrepancies, and assist with storage. Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate. Attend and present in-service educational programs. Efficiently prepares high-quality foods according to standardized recipes to meet production, delivery, and service schedules. Prepares and serves meals for delivery. Ensures appealing presentation, food quality, portion control and maintenance of proper serving and holding temperatures. Monitors and tracks food use, production sheets, waste and consumption to requisition or purchase product. Keeps equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production, and merchandising requirements. Possess working knowledge of Federal, State, and facility’s rules, regulations, policies, and procedures. Collaborates with leadership and creates special events and menus, assists selecting and developing recipes. Performs other duties as assigned. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notices job profile does not contain a comprehensive listing of all required activities, duties, or responsibilities. Qualifications Qualifications Two to three years’ experience in a related culinary position Candidate will possess two to three years of post-high school education, preferably a culinary degree Advanced knowledge of the principles and practices within the food profession Experiential knowledge required for management of people and / or problems Excellent oral, reading, and written communication skills Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings, holidays, and weekends. Physical Demands: Stands and walks continuously throughout the working day. Reaches, stoops, bends, lifts, carries, and manipulates various food products, supplies, and equipment. Visual acuity and color discrimination for examining cooked and stored foods. Ability to work with chemicals and cleaning agents. Must be free from infection or diseases. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables. Must be able to lift and/or carry 50 to 75 pounds. Additional Eligibility Qualifications: Verbal and writing abilities necessary to communicate and work effectively with various levels of staff, patients, family members and the public. Numerical ability necessary to make various computations in keeping work records, and in recipe preparation. Motor coordination and manual dexterity are required to prepare food and operate Food Service equipment. Willingness to perform routine, repetitive tasks with frequent interruptions. An appreciation of the value of food equipment and an awareness of the requirement for careful handling and economy of serving. Ability to read, understand, and follow recipe directions, diet orders and work assignments. Able and willing to work flexible hours, such as during an emergency. Must be patient and tolerant toward staff, patients, and family members Additional Information FLSA Status: Exempt Pay Type: Salary Full-time/Part-time: Full-time

Responsibilities

The Chef Manager oversees culinary operations, ensuring compliance with standards and managing kitchen staff. They are responsible for food preparation, presentation, and maintaining inventory.