HEALTHCARE TRAVELING CHEF MANAGER

Infinity Healthcare Consulting; Fort Wayne (IN); On-site; USD 55,000 - 75,000; Full time

Job summary

Infinity Healthcare Consulting seeks a Traveling Chef Manager to oversee culinary operations across multiple sites. The role is hands-on, enforcing sanitation standards, and leading staff with strong communication while traveling to various locations.

Ideal candidates have healthcare food-service experience, problem-solving skills, and a hospitality-driven mindset, with 50–55 hours per week and flexibility to adapt to changing environments.

Qualifications

• 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.

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 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.

Skills

Leadership

Communication

Hospitality

Problem-solving

Adaptability

Punctuality

Team development

Dietary knowledge

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.