Traveling Chef Manager - CDM

Waters of LaGrange; Indiana (PA); On-site; USD 90,000 - 120,000; Full time

Job summary

Waters of LaGrange is seeking a Traveling Cook Manager to lead culinary operations across multiple healthcare communities. This role involves hands-on cooking leadership, coaching kitchen teams, and ensuring high-quality, nutritious meals while managing safety and sanitation.

You will support openings, staffing transitions, and operational turnarounds, delivering consistent standards and resident-focused dining experiences on a traveling basis.

Qualifications

• Must possess at least a high school education or equivalent.
• ServSafe certification or equivalent food-safety credential.
• Certified Dietary Manager preferred; healthcare/ senior dining experience a plus.

Responsibilities

• Lead and coachExecutive Chefs, Kitchen Managers, cooks and dining-service teams.
• Maintain consistent culinary standards, procedures, recipes, presentation, and service across locations.
• Support new community openings, leadership transitions, and staffing turnarounds as needed.
• Ensure meals are flavorful, nutritious, properly portioned, and served at the correct temperatures.
• Provide hands-on cooking training and staff development across locations.
• Monitor inventory, purchasing, waste, and product utilization to optimize costs.
• Standardize ordering practices and vendor specifications across sites.
• Maintain compliance with health regulations and sanitation requirements.

Education

High school diploma or equivalent

ServSafe certification

Certified Dietary Manager

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.

Essential Job Functions:

• 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