Certified Dietary Manager Traveling Chef Manager

SAK Management; Chicago (IL); On-site; USD 65,000 - 90,000; Full time

Job summary

Landmark of Hyde Park is seeking a Traveling Chef Manager to lead culinary operations across multiple healthcare and assisted living communities. The role travels between facilities to support local kitchen teams and ensure consistent food quality and safe dining experiences.

You will train staff, uphold high standards of sanitation and portion control, and help design menus that meet senior nutrition needs, all while maintaining resident-focused hospitality across locations.

Qualifications

• High school diploma or equivalent is required.
• Two years dietary experience in a hospital, skilled nursing, or healthcare setting preferred.
• Experience with senior adults or healthcare populations is a plus.
• Ability to cook a variety of foods in large quantities.
• ServSafe Manager certification or equivalent food-safety credential.
• CDM certification strongly preferred.
• Experience managing multiple culinary locations or traveling to cook.
• Inventory, purchasing, and menu management experience is a plus.

Responsibilities

• Lead culinary operations across multiple healthcare and assisted living communities.
• Provide hands-on leadership and coaching to Executive Chefs, Kitchen Managers, cooks, and dining teams.
• Establish consistent culinary standards, recipes, and service expectations.
• Identify operational challenges and implement practical improvements.
• Support new openings, transitions, and staffing adjustments as needed.
• Ensure meals are flavorful, nutritious, properly portioned, and served at correct temperatures.
• Support menus that meet dietary needs of seniors and healthcare residents.
• Ensure preparation of modified diets and allergen-sensitive meals.
• Promote hospitality-focused dining that respects resident preferences and dignity.
• Train staff on cooking techniques, sanitation, portion control, and kitchen organization.
• Monitor inventory, purchasing, waste, and vendor specifications.
• Standardize ordering practices and product specifications across locations.
• Identify opportunities to reduce waste and improve kitchen productivity.

Skills

Multisite leadership

Coaching & mentoring

Food safety & sanitation

Menu management

Staff training

Cooking at scale

Inventory control

Travel coordination

Education

High school diploma or equivalent

ServSafe Manager certification

Certified Dietary Manager (CDM)

Job description

TRAVELING CHEF MANAGER – COOK MANAGER

Now Hiring - Traveling Cook Manager – All travel expenses covered!

Take your culinary leadership on the road while making a meaningful impact across multiple healthcare communities. As a Traveling Chef Manager at Landmark of Hyde Park, you'll lead kitchen operations, support dedicated teams, ensure quality dining experiences, and enjoy variety in a rewarding, mission-driven career.

POSITION SUMMARY:

The Traveling Chef Manager is responsible for leading and overseeing culinary operations across multiple healthcare and assisted living communities. This position provides hands‑on culinary leadership, supports local kitchen management teams, ensures consistent food quality and service standards, and promotes a safe, nutritious, and resident‑focused dining experience.

As a Traveling Cook Manager you will travel between assigned facilities to provide operational support, cook and assist with menu execution, and ensure compliance with applicable food safety, sanitation, healthcare dining, and company standards.

Essential Job Functions:

• Multisite Culinary Leadership - Travel regularly between assigned assisted living and healthcare communities to assess and support culinary operations.
• Provide leadership, coaching, and operational guidance to Executive Chefs, Kitchen Managers, cooks, and dining-service teams.
• Establish consistent culinary standards, procedures, recipes, presentation, and service expectations across all locations.
• Identify operational challenges and develop practical solutions to improve efficiency, quality, and resident satisfaction.
• Support new community openings, leadership transitions, staffing shortages, and operational turnarounds as needed.
• Food Quality & Resident Experience to ensure meals are consistently appealing, flavorful, nutritious, properly portioned, and served at the appropriate temperature.
• Support menus designed to meet the nutritional and dietary needs of senior and healthcare residents.
• Ensure appropriate preparation and service of modified diets, therapeutic diets, texture-modified foods, and allergen-sensitive meals.
• Promote a hospitality-focused dining experience that respects resident preferences, dignity, and choice.
• Monitor resident feedback and partner with community leadership to address dining concerns.Conduct hands‑on training and cooking alongside kitchen staff. Training staff on cooking techniques, food prep, sanitation, portion control, menu execution and kitchen organization.
• Reinforce company policies, performance expectations, and professional standards.
• Monitor inventory, purchasing, waste, portion control, and product utilization.
• Help standardize ordering practices and vendor/product specifications across assigned locations.
• Identify opportunities to reduce food waste and improve kitchen productivity without compromising quality.
• Maintain high standards for food safety, sanitation, personal hygiene, and kitchen cleanliness.
• Ensure compliance with applicable federal, state, and local health regulations and healthcare/community policies.
• Monitor proper food storage, temperature control, labeling, dating, allergen management, and sanitation procedures.

Education/Experience:

• Must possess, at least a high school education or equivalent
• Two (2) years dietary experience in a hospital, skilled nursing care facility, or other related medical facility preferred (but not necessary)
• Experience working with senior adults or healthcare populations.
• Must be able to cook a variety of foods in large quantities
• ServSafe Manager certification or equivalent food-safety credential.
• Certified Dietary Manager (strongly preferred)
• Experience managing multiple culinary locations or traveling to cook.
• Experience with inventory, purchasing, and menu management is a Plus.

Our Company provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, this company complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training