Culinary Production Manager at Forefront Healthcare & Culinary Services

Fostoria, Ohio, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Jun, 26

Salary

61800.0

Posted On

14 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Meal Service Coordination, Cooking Schedule Planning, Portion Control, Nutritional Snacks Preparation, Menu Collaboration, Temperature Monitoring, Inventory Inspection, Supply Storage Supervision, Food Ordering, Equipment Maintenance Reporting, Staff Supervision, Cleaning, Safety Code Adherence, Disaster Planning

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 be part of an exciting team at Forefront Culinary & Support Services and elevate the experience for those you serve! We have a new opportunity for a Culinary Production Manager in Fostoria, OH. You will be part of an amazing community where your culinary/production/ordering skills will be valued! Most of all, you will be valued! Summary/Objective: The Culinary Production Manager prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures and assuring resident safety. May be directed by the Culinary Director. The Culinary Production Manager will be expected to lead the culinary team on sight, and provide training, and leadership. The Culinary Production Manager will maintain high standards of cleanliness and culinary excellence. Essential Functions: Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. ● Coordinate food preparation and meal service. ● Plan and initiate cooking schedule for food preparation to meet meal schedule. ● Prepare, season, cook and serve for assigned meals; ensure appropriate portioned servings according to portion control standards. ● Prepare nutritional snacks for residents as directed by the Dietary Manager and Executive Chef. ● Creatively collaborate with Director on special events and menus ● Monitor the temperature of hot and cold foods through food preparation and service to ensure that established temperature goals are met prior to steam table transfer and maintained throughout meal service. ● In the absence of the Director of Culinary, checks and inspects food products and supplies as delivered. Supervise and assist in the storage of supplies and food products. ● Determine the amount and type of food and supplies as required for daily menus. ● Notify the Director of food, supplies or equipment needs, Report equipment breakdowns, and unsafe conditions ● Supervise dietary staff in the absence of Director ● Clean equipment and work areas as assigned by the Director ● Be knowledgeable of Federal, State, and facility’s rules, regulations, policies and procedures. ● Attend and present in-service educational programs. ● Follow defined safety codes while performing all duties. ● Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies. ● Perform other department duties assigned by the Culinary Director Qualifications Experience: Culinary Experience:2 years (Preferred) Cooking: 2 years (Required) Food production: 2 years (Preferred) Management: 1 year (required) Additional Information AAP/EEO Statement: Forefront Healthcare is an equal opportunity employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law. FLSA Status: Exempt Pay Type: Salary Full-time/Part-time: Full-time Compensation: USD 55000 - USD 61800 - yearly

Responsibilities

The Culinary Production Manager is responsible for preparing food according to federal, state, and local standards, coordinating food preparation, and ensuring meal service schedules are met. This role also involves leading the culinary team on-site, providing training, and maintaining high standards of cleanliness and culinary excellence.