The Food Production Manager will be responsible for managing the culinary operations of the facility, ensuring that meals meet the nutritional needs and preferences of our residents. This includes overseeing food production, quality control, ordering, receiving, and adhering to budgetary goals. Additionally, the manager will focus on maintaining sanitation standards, staff training, and ensuring food, labor, and direct costs are efficiently managed.

Key Responsibilities:

• Leadership & Team Management:
  Lead, supervise, and mentor the culinary team to ensure efficient operation and exceptional service delivery.

• Food Production & Quality:
  Oversee the preparation, production, and service of meals, ensuring they meet nutritional requirements, dietary preferences, and food safety standards.
  Monitor food quality, taste, and presentation to ensure resident satisfaction.

• Ordering & Receiving:
  Manage inventory, order supplies, and coordinate deliveries. Ensure products are received on time and according to specifications.
  Track and control inventory to minimize waste and optimize resources.

• Sanitation & Compliance:
  Ensure food production areas meet health and safety standards, including compliance with all sanitation regulations.
  Conduct regular inspections to ensure cleanliness and safety standards are upheld.

• Staff Training & Development:
  Provide ongoing training to the culinary team on food safety, preparation techniques, and customer service.
  Foster a positive and productive work environment that encourages growth and development.

• Budgeting & Cost Control:
  Monitor food, labor, and direct costs to ensure budgetary goals are achieved.
  Implement strategies to reduce food waste, optimize labor efficiency, and manage inventory effectively.

• Resident Satisfaction:
  Collaborate with dietitians and healthcare teams to ensure meals meet the specific needs of residents, including any special dietary restrictions or preferences.
  Address resident feedback and make adjustments as necessary to improve satisfaction.

Qualifications:

• Experience:

  • Minimum of 3-5 years of experience in food production or culinary management, preferably in a healthcare or long-term care setting.
  • Proven experience managing a culinary team and ensuring high-quality food service delivery.

• Education:

  • High school diploma or equivalent required; degree in Culinary Arts, Hospitality Management, or related field preferred.

• Skills & Knowledge:

  • Strong knowledge of food safety, sanitation, and nutrition in a healthcare setting.
  • Budget management, cost control, and inventory management expertise.
  • Excellent leadership, organizational, and communication skills.
  • Ability to work collaboratively with healthcare teams to meet resident dietary needs.

• Certifications:

  • ServSafe Certification (or equivalent) required.
  • Additional certifications in food service management or nutrition preferred.

Benefits:

• Competitive salary based on experience
• Health, dental, and vision insurance
• Paid time off (PTO)
• Retirement plan options
• Ongoing professional development and training opportunities
• A supportive and inclusive work environment