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 be part of an exciting team at Forefront Healthcare and elevate the experience for those you serve! We have an opportunity in Stoughton, WI. for a Culinary Production Manager at a Health and Rehabilitation Center.

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 Executive Chef on special events and menus
• Monitor 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 storage of supplies and food products.

Determine amount and type of food and supplies as required for daily menus. Notify Executive Chef of food, supplies or equipment needs, Report equipment breakdowns and unsafe conditions to Executive Chef

• Supervise dietary staff in the absence of Executive Chef
• Clean equipment and work areas as assigned by the Executive Chef
• 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 or Executive Chef

Benefits:

• 401(k)
• Dental insurance
• Disability insurance
• Employee assistance program
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Vision insurance

Experience:

• Culinary Experience: 3 years (Preferred)
• Cooking: 3 years (Required)
• Food production: 2 years (Preferred)