Traveling Chef Manager

Job Description

Job Description

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  Traveling Chef Manager 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.