Manager Culinary Production-CPM

Manager Culinary Production-CPM Forefront Healthcare - 2.1 Little Rock, AR Job Details 1 day ago Qualifications ServSafe Managing hospitality teams Team management ServSafe Food Manager Certification Full Job Description The Manager, Culinary Production is responsible for the leadership and execution of all back-of-house culinary operations, including meal production, recipe adherence, food safety, inventory management, and staff development. This role ensures consistent, high-quality dining experiences for residents, patients, retail guests, and catered events while meeting financial and regulatory requirements. Working in partnership with the Executive Chef and Registered Dietitian, the Manager, Culinary Production drives operational excellence through standardized systems, staff training, and continuous improvement initiatives. Culinary Operations Direct daily food production for resident dining, café/retail, and catering functions Ensure execution of standardized recipes, portion control, and presentation standards Manage production sheets, batch cooking schedules, and par levels Conduct daily quality checks for taste, texture, temperature, and appearance Support menu rollouts, seasonal programs, and special events Leadership & Team Development Supervise cooks, leads, and utility staff; provide coaching and performance feedback Train team on culinary techniques, equipment use, and service standards Build staffing schedules aligned with census and service demands Foster a culture of hospitality, teamwork, and accountability Food Safety & Compliance Enforce HACCP, ServSafe, allergen, and infection prevention standards Monitor temperature logs, cooling procedures, and sanitation practices Ensure compliance with state/local health regulations and company policies Lead corrective actions and audit readiness Financial & Inventory Management Assist in managing food cost, labor productivity, and waste reduction Oversee ordering, receiving, FIFO rotation, and inventory accuracy Support recipe costing and menu engineering initiatives Maintain production records and purchasing compliance Collaboration & Service Excellence Partner with Registered Dietitian on therapeutic diets and IDDSI standards Support resident engagement and culinary experience programs Coordinate with front-of-house for seamless service execution Participate in client meetings and quality improvement efforts Travel Role requires occasional travel by car or plane to support multiple locations or meetings This is an exempt salaried position, with expected hours to include: days, evenings, weekends, and holidays. Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.

Requirements:

Associate degree in Culinary Arts or related field preferred 3-5 years culinary leadership experience in healthcare, senior living, or high-volume food service Experience managing production systems, teams, and food safety programs Knowledge of therapeutic diets preferred ServSafe Food Protection Manager Certification Required or Must be obtained within 90 days of employment