Traveling Support Chef (IL & MI)

Job Summary:

As a Traveling Support Chef, you will provide culinary leadership and operational support across multiple client locations within IL & MI for approximately 16 clients.  This role is responsible for maintaining food quality, supporting culinary teams, executing catering events, and ensuring client and customer satisfaction during staffing shortages, business transitions, special projects, and account support assignments. 

We are seeking a culinary professional with strong hands-on kitchen experience who understands how to support management teams while delivering excellent culinary service. 

The ideal candidate is adaptable, customer-focused, and thrives in a fast-paced environment while supporting diverse operations and teams.

 Essential Duties and Responsibilities:
•    Provide hands-on culinary leadership and support at assigned locations.
•    Maintain high standards for food quality, presentation, sanitation, and customer satisfaction.
•    Support accounts during staffing shortages, vacations, leaves of absence, and operational transitions.
•    Assist with menu planning, food production, purchasing, and inventory management.
•    Execute catering events and special functions.
•    Monitor food costs and assist in controlling account costs.
•    Train and support culinary team members on food preparation, safety, and operational standards.
•    Implement culinary programs and initiatives in partnership with operations and marketing teams.
•    Ensure compliance with food safety regulations and company policies.
•    Travel regularly to support multiple accounts within the assigned territory.
•    Perform other duties as assigned.

Qualifications:
•    Minimum 3 years of culinary management experience required.
•    Hands-on Chef or Sous Chef experience required.
•    Experience supporting management teams while maintaining high culinary and service standards.
•    Experience in restaurants, hotels, corporate dining, healthcare, education, military, hospitality, or related food service operations.
•    Experience with menu planning, food production, inventory management, and food cost controls.
•    Catering and special event experience preferred.
•    Experience with high-volume food production is preferred.
•    Strong knowledge of food safety, sanitation, quality standards, and culinary trends.
•    ServSafe Certification preferred.
•    Proficiency with Microsoft Office applications, including Excel.
•    Associate’s degree in culinary arts or equivalent experience preferred.
•    Strong communication, organizational, and problem-solving skills.
•    Ability to adapt quickly to new environments and teams.

Travel Requirements:
•    Ability to travel extensively within the assigned region.
•    Valid driver's license required.
•    Ability to work a flexible schedule and sometimes include occasional evenings, weekends, and overnight travel based on business need.