Chef Manager

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.

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:

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.

• 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.

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.

• 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.

• 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.