Traveling Chef Manager — Multisite Kitchen Leader

Waters of Fort Wayne; Fort Wayne, Northern (IN, KY); Hybrid; USD 55,000 - 75,000; Full time

Job summary

Waters of Fort Wayne is seeking a Traveling Cook Manager to lead culinary operations across multiple healthcare communities. The role requires regular travel to facilities, hands-on cooking, and ensuring high-quality, safe, and nutritious meals for residents.

You will supervise Executive Chefs and kitchen teams, standardize menus, and support openings and transitions while maintaining compliance with food-safety standards and company policies.

Qualifications

• Must have high school education or equivalent.
• Two years dietary experience.
• Experience with senior adults or healthcare populations.
• Ability to cook a variety of foods in large quantities.
• ServSafe certification or equivalent food-safety credential.
• Certified Dietary Manager preferred.
• Experience managing multiple culinary locations or traveling.
• Inventory, purchasing, and menu management experience a plus.

Responsibilities

• Lead multisite culinary operations across healthcare communities.
• Provide leadership, coaching, and guidance to kitchen teams.
• Maintain consistent culinary standards, recipes, and service expectations.
• Support new community openings and leadership transitions.
• Ensure meals meet nutritional and dietary needs of residents.
• Ensure proper preparation of modified diets and allergen-sensitive meals.
• Promote hospitality-focused dining with resident dignity and choice.
• Monitor inventory, purchasing, waste, and portion control.
• Train staff hands-on in cooking techniques and kitchen organization.
• Comply with health regulations and sanitation standards.

Job description

Waters of Fort Wayne is seeking a Traveling Cook Manager to lead culinary operations across multiple healthcare communities. The role requires regular travel to facilities, hands-on cooking, and ensuring high-quality, safe, and nutritious meals for residents.

You will supervise Executive Chefs and kitchen teams, standardize menus, and support openings and transitions while maintaining compliance with food-safety standards and company policies.