Travel Chef Manager (Healthcare)

Traveling Chef Manager

The Traveling Chef Manager position includes the following but is not limited to:

• Traveling to different locations and providing necessary culinary and managerial support.
• Leading staff with proper communication skills and composure.
• Handle a 50-55 hour work week with open availability.
• Work towards being state-ready at all times.
• Maintain a clean and organized work environment.
• Establish, enforce, and maintain all service, sanitation, and state compliance standards.
• Hands-on supervision of preparation.
• Assist in picking up shifts when there are call-offs.
• Focus on safety, quality, consistency, and organization.
• Maintain standards of quality, costs, eye appeal, and overall flavor.
• Ability to assume complete control of the kitchen without a manager.
• Communicate with the Manager on supervision and development of employees, ensuring they maintain a productive and positive attitude.
• Responsible for knowing all aspects of the culinary operation.

The ideal candidate will possess:

• A keen understanding of therapeutic and modified diets and preparation.
• Prior healthcare experience (minimum 1 year).
• A passion for giving true hospitality (both to guests and staff members).
• Critical problem-solving skills.
• Self-motivated team player.
• Punctual, adaptable, and passionate.
• A keen ability and desire for team development.
• A "do whatever it takes" attitude.
• The ability to pivot quickly and be adaptable in all situations
• Strong leadership skills.
• Maintains the highest standards of sanitation and safe work environment
• The desire for continued learning.

Traveling Chef Manager Job Duties:

• Prepare all food items as directed in a sanitary and timely manner.
• Follow recipes and presentation specifications.
• Operate standard kitchen equipment safely and efficiently.
• Clean and maintain the station by practicing good safety and sanitation.
• Assist with the cleaning and organization of kitchen and equipment.
• Assist in placing food orders and putting away the food order.
• Give relief to the Dietary Manager so they may have days off and fill in for managerial duties as needed.
• Restock items as needed throughout the shift.
• Adhere to all sanitation and food production codes.