Kitchen/ Food Production Manager
$58,500–$65,500 year
On-siteWest Caldwell, New Jersey, United States
Job Summary
Direct and coordinate daily food production and back-of-house kitchen operations across multiple levels of care, including Independent Living, Assisted Living, Memory Care, and Skilled Nursing. Ensure meals meet standardized recipes, portion controls, and food safety standards while managing purchasing, receiving, and inventory to minimize waste. Supervise kitchen staff, develop schedules based on operational needs, and train employees in sanitation, safety, and production techniques. Maintain compliance with HACCP principles, local health regulations, and documentation requirements for routine inspections. Collaborate with culinary leadership and clinical nutrition teams to support resident dining needs, including therapeutic diets and specialized meal requirements.
Required Qualifications
- Minimum 3–5 years of progressive kitchen, culinary, or food production management experience
- Demonstrated experience supervising and scheduling kitchen employees
- Strong knowledge of food purchasing, receiving, inventory control, production planning, portion control, and food cost management
- Working knowledge of standardized recipes and high-volume production systems
- Strong understanding of food safety, sanitation, HACCP principles, and regulatory requirements
- ServSafe Manager certification
- Ability to effectively manage multiple priorities in a fast-paced environment
- Strong organizational, communication, problem-solving, and leadership skills
- Comfortable using computer-based scheduling, purchasing, inventory, and food production systems
- Ability to work a flexible schedule based on operational needs, including occasional weekends, holidays, and evenings
Desired Qualifications
- Experience managing a high-volume food production operation
- Senior living, CCRC, healthcare, hospital, skilled nursing, or similar institutional food service experience
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