HEALTHCARE TRAVELING CHEF MANAGER

The Waters of Fort Wayne -

The Traveling Chef Manager position includes the following but is not limited to:

Traveling to different locations and providing necessary culinary and managerial support.

Leading staff with proper communication skills and composure.

Handle a 50-55 hour work week with open availability.

Work towards being state-ready at all times.

Maintain a clean and organized work environment.

Establish, enforce, and maintain all service, sanitation, and state compliance standards.

Hands-on supervision 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 without a 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 ideal candidate will possess:

A keen understanding of theraputic and modified diets and preperation.

Prior healthcare experience (minimum 1 year).

A passion for giving true hospitality (both to guests and staff members).

Critical problem-solving skills.

Self-motivated team player.

Punctual, adaptable, and passionate.

A keen ability and desire for team development.

A “do whatever it takes” attitude.

The ability to pivot quickly and be adaptable in all situations

Strong leadership skills.

Maintains the highest standards of sanitation and safe work environment

The desire for continued learning.

Job Duties:

• Prepare all food items as directed in a sanitary and timely manner.
• Follow recipes and presentation specifications.
• Operate standard kitchen equipment safely and efficiently.
• Clean and maintain the station by practicing 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.