Chef – Production Manager

HHS, LLC

Chef/Production Manager leading culinary team to provide high-quality food service in a healthcare setting. Building and managing teams while ensuring compliance with regulations and high standards.

Posted 5/30/2026full-timeWinchester • Tennessee • 🇺🇸 United StatesMid-LevelSenior💰 $67,000 per yearWebsite

ATS Keywords

Tailor your resume

Applicant Tracking System Keywords

Tip: use these terms in your resume and cover letter to boost ATS matches.

Hard Skills

menu developmentquality controlrecipe costinginventory managementfood safetysanitation practicesforecastingproduction planningschedulingpayroll management

Soft Skills

leadershipteam buildingcommunicationmotivationcreativitycustomer satisfactionpassion for foodwork ethicrespectmorale

Tools & Technologies

word processingspreadsheetsemailordering platforms

Certifications & Qualifications

culinary degreeHACCP certification

Industry Keywords

fine dininghotelsresortscountry clubshealthcaresenior livingOSHAThe Joint Commissionregulatory compliancesafety standards

Tech Stack

Tools & technologies

Chef

About the role

Key responsibilities & impact

Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles
Provide leadership that supports a team environment that fosters morale, passion, quality, and respect
Develop creative menus that are in sync with current market trends
Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction
Lead and manage team member recruiting, training, development, scheduling, and assignments
Execute, maintain, and monitor quality control systems to protect food integrity
Drive compliance with health, safety, and industry regulatory agencies
Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance

Requirements

What you’ll need

Associate’s or bachelor’s degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living
Computer skills including word processing, spreadsheets, email, and ordering platforms
A passion for food, a desire to grow, and a work ethic that supports both
Must be willing to relocate for promotion opportunities
Not Required But a Big Plus: Proficiency in languages other than English, especially Spanish
Familiarity with OSHA, The Joint Commission, and other regulatory requirements
Familiarity with HACCP procedures

Benefits

Comp & perks

Paid time off (vacation and sick)
Medical, dental, and vision insurance
401(k) with employer match
Employee Assistance Program (EAP)
Career development and ongoing training