Travel Chef Manager Healthcare

Apploi; Wakarusa (IN); On-site; USD 65,000 - 90,000; Full time

Job summary

Apploi seeks a Traveling Cook Manager to lead culinary operations across multiple healthcare and senior living communities. The role travels to sites to provide hands-on leadership, coach local teams, and ensure quality, safety, and resident-focused dining experiences.

You will train staff, standardize menus, monitor inventory, and support new openings while ensuring compliance with health regulations and dietary needs for seniors.

Qualifications

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

Responsibilities

• Lead and coach Executive Chefs, Kitchen Managers, cooks and dining-service teams.
• Maintain consistent culinary standards, procedures, recipes, presentation, and service across locations.
• Support new community openings and leadership transitions.
• Ensure meals are appealing, nutritious, properly portioned, and served at the correct temperature.
• Support menus meeting nutritional needs of senior residents.
• Oversee modified diets, texture-modified foods, and allergen-sensitive meals.
• Promote hospitality-focused dining respecting resident preferences and dignity.
• Monitor resident feedback and coordinate with leadership to resolve concerns.
• Provide hands-on training in cooking techniques, sanitation, and kitchen organization.
• Reinforce company policies and professional standards.
• Monitor inventory, purchasing, waste, and product utilization.
• Standardize ordering practices and vendor specs.
• Identify opportunities to reduce waste and improve productivity.
• Maintain high standards for food safety and sanitation.

Skills

Leadership

Coaching

Operational guidance

Food safety awareness

Resident-focused service

Education

High school diploma or equivalent

ServSafe certification

Certified Dietary Manager (CDM)

Job description

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

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 Cook Manager - 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.

• Maintain consistent culinary standards, procedures, recipes, presentation, and service expectations across all locations.

• 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

• Experience working with senior adults or healthcare populations.

• Must be able to cook a variety of foods in large quantities

• ServSafe 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