This position requires you to travel up to 50% and throughout the state of Illonis.
Must have a CDM.
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 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.
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.
