Full-Time Chef Manager

We are seeking a Chef Manager to lead culinary operations within a hospital Food & Nutrition Services Department. Responsibilities include: coordinating production with patient census and meal times, ensuring adherence to therapeutic diets, recipes, and presentation standards; supporting timely meal service; maintaining food safety, sanitation, and regulatory compliance; managing staffing, workflow, inventory, and food costs; and collaborating with clinical and hospital departments. The Chef Manager serves as a hands-on culinary leader, troubleshooting operational issues, developing staff, reinforcing standards, and improving processes across shifts. Qualifications: Culinary or related degree preferred, with 3-5 years of culinary/food-service experience and supervisory roles. Knowledge of large-volume food production, therapeutic diets, food safety, and HACCP required. ServSafe Manager certification or equivalent needed. Strong leadership, communication, organizational, and decision-making skills are essential. Must be adaptable to a flexible schedule and capable of physical demands in a kitchen environment.