Healthcare Traveling Chef Manager

SAK Management; Chicago (IL); On-site; USD 40,000 - 70,000; Full time

Job summary

SAK Management seeks a Traveling Chef Manager to lead culinary operations across multiple locations while maintaining safety, sanitation, and high-quality service. The role requires 50–55 hours per week and open availability for travel.

The ideal candidate has healthcare dietary knowledge, a passion for hospitality to guests and staff, and strong leadership with the ability to adapt to changing teams and environments.

Qualifications

• Healthcare experience preferred; minimum 1 year.
• Knowledge of therapeutic and modified diets.
• Passion for delivering true hospitality to guests and staff.
• Strong leadership and problem-solving skills.
• Self-motivated with a focus on team development.
• Do whatever it takes attitude and adaptability.

Responsibilities

• 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 with safety and sanitation.
• Assist in cleaning and organizing kitchen and equipment.
• Assist in placing food orders and stocking.
• Provide relief to the Dietary Manager and cover managerial duties when needed.
• Restock items throughout the shift.
• Adhere to sanitation and food production codes.

Skills

Leadership

Communication

Team player

Problem-solving

Adaptability

Punctuality

Team development

Job description

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

Traveling to different locations and providingnecessary culinary and managerialsupport.

Leading staff with proper communication skills and composure.

Handle a 50-55 hour work week with open availability.

Work towards being state-readyat all times.

Maintain a clean and organized work environment.

Establish, enforce,and maintain all service, sanitation,and state compliance standards.

Hands-onsupervision 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 withouta 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 idealcandidate will possess:

A keen understanding of theraputic and modified diets and preperation.

Prior healthcare experience (minimum 1 year).

A passion for giving true hospitality (both to guests and staff members).

Critical problem-solving skills.

Self-motivatedteam player.

Punctual, adaptable, and passionate.

A keen ability and desire for team development.

A “do whateverit 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.

Job Duties:

• Prepare all food items as directed in a sanitary and timely manner.

• Follow recipes and presentation specifications.

• Operate standard kitchen equipment safelyand efficiently.

• Clean and maintain the station bypracticing 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.