Chef/Production Manager

About HHS

HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries.

We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow.

About the Role

As a leader in our food service division, you will build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles. Your leadership will foster a team environment that supports morale, passion, quality, and respect. You will be responsible for developing creative menus that align with current market trends while driving compliance with health, safety, and industry regulatory agencies.

In this role, you will manage the full spectrum of operations, from forecasting and recipe costing to inventory, production, and payroll, ensuring strict budget compliance. You will execute and monitor quality control systems to protect food integrity and demonstrate a continuous ability to maintain and improve customer and patient satisfaction. This position requires a professional who can quickly make sound decisions in a fast-paced environment while maintaining a positive demeanor.

Hiring Process & Application

We encourage veterans and candidates with military experience to apply. Please note that many healthcare facilities require employees to be fully vaccinated against COVID-19 or have an approved exemption in place. Candidates must be willing to relocate for promotion opportunities.

Equal Opportunity

HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion.

Work location

Work model: On-site

Riverwatch Way, Winchester, Franklin County, Middle Tennessee, Tennessee, 37398, United States

Winchester, Tennessee

Key Responsibilities

check_circleBuild and lead a well-trained team to produce high-quality food while adhering to safety and sanitation principles
check_circleLead and manage team member recruiting, training, development, scheduling, and assignments
check_circleExecute and monitor quality control systems to protect food integrity and ensure compliance
check_circleManage forecasting, recipe costing, inventory, ordering, production, and payroll to ensure budget compliance
check_circleDrive compliance with health, safety, and industry regulatory agencies including OSHA and Joint Commission
check_circleMaintain and improve customer and patient satisfaction through effective service and leadership
check_circleDevelop creative menus that align with current market trends and customer preferences

Requirements

verifiedAssociate's or bachelor's degree from an accredited culinary program
verified5+ years experience as a sous or executive chef
verifiedComputer skills including word processing, spreadsheets, email, and ordering platforms
verifiedWillingness to relocate for promotion opportunities

Nice to Have

Proficiency in languages other than English, especially Spanish. Familiarity with OSHA, The Joint Commission, and other regulatory requirements. Familiarity with HACCP procedures.

Benefits & Perks

check_circlePaid time off including vacation and sick leavecheck_circleMedical, dental, and vision insurance coveragecheck_circle401(k) retirement plan with employer matchcheck_circleEmployee Assistance Program (EAP)Career development and ongoing training opportunities

Skills, education and keywords

Skills: Knife Skills, Cutting Techniques, Recipe Preparation, Live-Action Cooking, Osha, The Joint Commission, Haccp Procedures, Spanish.

Education: Associate's degree from an accredited culinary program; Bachelor's degree from an accredited culinary program.

Frequently asked questions about Chef/Production Manager at U.S. Department of Health and Human Services (HHS)

What does a Chef/Production Manager at U.S. Department of Health and Human Services (HHS) do?expand_more

A Chef/Production Manager at U.S. Department of Health and Human Services (HHS) is responsible for the following: Build and lead a well-trained team to produce high-quality food while adhering to safety and sanitation principles; Lead and manage team member recruiting, training, development, scheduling, and assignments; Execute and monitor quality control systems to protect food integrity and ensure compliance; and Manage forecasting, recipe costing, inventory, ordering, production, and payroll to ensure budget compliance.

What are the requirements for this Chef/Production Manager role?expand_more

U.S. Department of Health and Human Services (HHS) is looking for candidates who meet the following requirements: Associate's or bachelor's degree from an accredited culinary program; 5+ years experience as a sous or executive chef; Computer skills including word processing, spreadsheets, email, and ordering platforms; and Willingness to relocate for promotion opportunities.

Where is the Chef/Production Manager role at U.S. Department of Health and Human Services (HHS) located?expand_more

Chef/Production Manager at U.S. Department of Health and Human Services (HHS) is based in Riverwatch Way, Winchester, Franklin County, Middle Tennessee, Tennessee, 37398, United States. This is a on-site role.

Is this Chef/Production Manager job remote, hybrid, or on-site?expand_more

U.S. Department of Health and Human Services (HHS) has listed this Chef/Production Manager role as on-site.

How much experience is required for this Chef/Production Manager role?expand_more

Chef/Production Manager at U.S. Department of Health and Human Services (HHS) typically requires 5+ years of relevant experience at the senior level.

What skills do you need for the Chef/Production Manager role at U.S. Department of Health and Human Services (HHS)?expand_more

Key skills for Chef/Production Manager at U.S. Department of Health and Human Services (HHS) include Knife Skills; Cutting Techniques; Recipe Preparation; Live-Action Cooking; Osha; The Joint Commission; Haccp Procedures; and Spanish.

What education is required for Chef/Production Manager at U.S. Department of Health and Human Services (HHS)?expand_more

Educational requirements for this role: Associate's degree from an accredited culinary program; and Bachelor's degree from an accredited culinary program.

What category does the Chef/Production Manager role belong to?expand_more

Chef/Production Manager at U.S. Department of Health and Human Services (HHS) is part of the hospitality & catering job category on Recrutus.