Travel Cook Manager

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

Job summary

The Waters is seeking a Traveling Cook Manager to lead culinary operations across multiple healthcare and assisted living communities. This role travels between facilities to provide hands-on leadership, support local kitchen teams, and ensure safe, nutritious, and resident-focused dining experiences.

You will supervise menus, training, and food safety compliance while promoting hospitality and quality across all locations.

Qualifications

• High school education or equivalent is required.
• Two years dietary experience is preferred.
• Experience with senior/healthcare populations is desirable.
• ServSafe certification or equivalent food-safety credential is required or preferred.
• Certified Dietary Manager is strongly preferred.
• Travel experience managing multiple culinary locations is a plus.

Responsibilities

• Lead multisite kitchen operations across healthcare and assisted living communities.
• Provide hands‑on culinary leadership and coach local kitchen teams.
• Ensure consistent food quality, safety, and service standards.
• Assist with menu execution and dietary accommodations for residents.
• Train staff on cooking techniques, sanitation, and kitchen organization.
• Monitor inventory, ordering, waste, and vendor specifications.
• Support new community openings and leadership transitions.

Skills

Leadership

Coaching

Operational guidance

Food safety

Education

High school diploma or equivalent

ServSafe certification

Certified Dietary Manager (strongly preferred)

Tools

Prescribed cookware knowledge

Job description

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

Take your culinary leadership on the road while making a meaningful impact across multiple healthcare communities. As a Traveling Chef Manager, you'll lead kitchen operations, support dedicated teams, ensure quality dining experiences, and enjoy variety in a rewarding, mission-driven career.

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