Traveling Chef Manager - Healthcare

Waters of Gainesboro; Gainesboro (TN); On-site; USD 55,000 - 70,000; Full time

Job summary

Waters of Gainesboro is seeking a Traveling Chef Manager to oversee culinary operations across multiple locations, travel as needed, and lead staff with clear communication and composure while maintaining quality and safety.

The ideal candidate will have healthcare kitchen experience, a passion for true hospitality, strong problem solving, adaptability, and a proactive attitude, ensuring sanitation, recipe adherence, portion control, and high standards of flavor across all shifts.

Qualifications

• Experience with therapeutic and modified diets.
• Minimum 1 year healthcare kitchen experience.
• Hospitality-driven mindset and guest service focus.
• Strong problem-solving abilities and critical thinking.
• Team development and leadership skills.
• Punctual, adaptable, and passionate about the role.
• Ability to lead and develop staff.
• Willingness to do whatever it takes to ensure quality.
• Ability to pivot quickly and adapt to changing situations.
• Commitment to high sanitation and safety standards.
• Desire for ongoing learning and improvement.

Responsibilities

• Prepare all food items in a sanitary and timely manner.
• Follow recipes and presentation specifications.
• Operate standard kitchen equipment safely and efficiently.
• Maintain and clean the station, practicing safety and sanitation.
• Assist in cleaning and organizing kitchen and equipment.
• Assist in placing food orders and storage.
• Provide relief to Dietary Manager and cover managerial duties as needed.
• Restock items as needed throughout the shift.
• Adhere to sanitation and food production codes.

Skills

Therapeutic diets understanding

Healthcare experience

Hospitality mindset

Problem solving

Team development

Punctuality & adaptability

Leadership

Sanitation standards

Continuous learning

Do whatever it takes attitude

Fast pivoting

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 therapeutic and modified diets and preparation.

• 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 quicky and be adaptable in all situations

• Strong leadership skills.

• Maintains the highest standards of sanitation and safe work environment

• The desire for continued learning.

Traveling Chef Manager 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.