HEALTHCARE TRAVELING CHEF MANAGER

The Waters; Muncie (IN); On-site; USD 60,000 - 85,000; Full time

Job summary

The Waters is seeking a Traveling Chef Manager to oversee culinary operations across multiple locations, ensuring high standards of safety, sanitation, and quality. The role demands leadership over staff, coordination of shifts, and strict adherence to therapeutic and modified-diet preparations.

Ideal candidates bring healthcare experience, a passion for hospitality, and the ability to adapt quickly to diverse environments while maintaining excellence in food quality, costs, and guest

Qualifications

• Ideal candidate understands therapeutic and modified diets and preparation.
• Minimum 1 year healthcare experience.
• Passion for genuine hospitality toward guests and staff.
• Excellent problem solving and critical thinking.
• Self-motivated team player with a flexible, can-do attitude.
• Strong leadership and adaptability in dynamic environments.
• Commitment to sanitation, safe work environments, and ongoing 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.
• Keep the station clean and well organized, upholding safety standards.
• Assist with kitchen organization and inventory, restock as needed.
• Provide relief to the Dietary Manager when needed and cover managerial duties.
• Restock items during shifts and ensure food orders are placed properly.

Skills

Leadership

Communication

Problem-solving

Team player

Time management

Culinary 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.