Traveling Chef Manager: Culinary Leader & Compliance Expert

Infinity Healthcare Consulting; Shelbyville (TN); On-site; USD 55,000 - 80,000; Full time

Job summary

Infinity Healthcare Consulting is seeking a Traveling Chef Manager to travel between sites, delivering culinary and managerial support while upholding high sanitation and safety standards.

The ideal candidate has healthcare foodservice experience (1+ year), strong leadership, and the ability to manage a 50–55 hour week with flexible, open availability while maintaining quality, cost control, and guest satisfaction across multiple kitchens.

Qualifications

• Therapeutic and modified diets understanding.
• Healthcare experience (minimum 1 year).
• Passion for true hospitality (guests and staff).
• Critical problem-solving skills.
• Self-motivated team player.
• Punctual, adaptable, and passionate.
• A keen ability and desire for team development.
• Do whatever it takes attitude.
• Ability to pivot quickly and be adaptable in all situations.
• Strong leadership skills.
• Maintains the highest standards of sanitation and safe work environment.
• Desire for continued learning.

Responsibilities

• 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.

Skills

Healthcare foodservice

Leadership

Meal planning

Job description

Infinity Healthcare Consulting is seeking a Traveling Chef Manager to travel between sites, delivering culinary and managerial support while upholding high sanitation and safety standards.

The ideal candidate has healthcare foodservice experience (1+ year), strong leadership, and the ability to manage a 50–55 hour week with flexible, open availability while maintaining quality, cost control, and guest satisfaction across multiple kitchens.