Traveling Chef Manager: Lead Kitchen and Service

Aventura Health Group

Cincinnati (OH)

Vor Ort

USD 65.000 - 90.000

Vollzeit

14 Tage+

Eine vollständige Bewerbung in einer Minute

Maßgeschneiderter Lebenslauf und Anschreiben – versandbereit.

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Zusammenfassung

Aventura Health Group seeks a Traveling Chef Manager to support multiple sites, traveling as required, and leading kitchen teams with strong communication and composure. Expect a 50-55 hour work week and a focus on safety, sanitation, and state compliance.

The ideal candidate brings healthcare experience, knowledge of therapeutic diets, and a passion for hospitality, with leadership and problem-solving skills to develop staff and maintain high culinary standards.

Qualifikationen

  • Must have healthcare experience (minimum 1 year).
  • Understanding of therapeutic and modified diets.
  • Strong leadership and communication skills.
  • Self-motivated team player with punctuality.
  • Ability to pivot quickly and supervise staff.
  • Commitment to safety, sanitation, and quality.

Aufgaben

  • Prepare all food items as directed in a sanitary and timely manner.
  • Follow recipes and presentation specifications.
  • Operate kitchen equipment safely and efficiently.
  • Maintain clean and organized stations.
  • Assist in placing orders and restocking.
  • Provide relief to Dietary Manager when needed.
  • Restock items throughout the shift.
  • Adhere to sanitation and production codes.
  • Hands-on supervision of preparation.

Kenntnisse

Staff leadership
Communication skills
Healthcare experience
Problem-solving
Team development
Adaptable
Punctual
Do whatever it takes

Jobbeschreibung

Aventura Health Group seeks a Traveling Chef Manager to support multiple sites, traveling as required, and leading kitchen teams with strong communication and composure. Expect a 50-55 hour work week and a focus on safety, sanitation, and state compliance.

The ideal candidate brings healthcare experience, knowledge of therapeutic diets, and a passion for hospitality, with leadership and problem-solving skills to develop staff and maintain high culinary standards.

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