HEALTHCARE TRAVELING CHEF MANAGER

Waters of Muncie; Muncie, Northern (IN, KY); Hybrid; USD 45,000 - 65,000; Full time

Job summary

Watersofmuncie is seeking a Traveling Chef Manager to oversee culinary operations across multiple locations, with emphasis on safe, sanitary preparation and staff leadership.

The ideal candidate brings healthcare experience (minimum 1 year), knowledge of therapeutic and modified diets, and a true hospitality mindset for guests and staff. Expect strong leadership, adaptability, and a proactive, problem-solving approach.

Qualifications

• Healthcare experience (minimum 1 year).
• Understanding of therapeutic and modified diets.
• Passion for true hospitality to guests and staff.
• Strong leadership and team development skills.
• Self-motivated team player with problem-solving ability.
• Punctual, adaptable, and flexible.
• Do whatever it takes attitude.
• Ability to pivot quickly in all situations.

Responsibilities

• Prepare all food items in a sanitary and timely manner following recipes and presentation specifications.
• Operate standard kitchen equipment safely and efficiently.
• Clean and maintain the station with good safety and sanitation.
• Assist with cleaning and organization of kitchen and equipment.
• Assist in placing food orders and storing deliveries.
• Provide relief to the Dietary Manager and cover managerial duties as needed.
• Restock items as needed during the shift.
• Adhere to all sanitation and food production codes.

Skills

Leadership

Communication

Teamwork

Problem-solving

Adaptability

Punctuality

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 the managerial duties as needed.
• Restock items as needed throughout the shift.
• Adhere to all sanitation and food production codes.