Floating Chef Manager - Bowman Place

Whitsons Culinary Group•Bedford, NH

3d•$65,520•Hybrid

About The Position

Floating Chef Manager – Cook Up Care in Healthcare Nutrition! Healthcare Dining Leadership Are you a culinary professional who’s passionate about food, leadership, and purpose? Join our healthcare nutrition team as a Floating Chef Manager and bring your skills to a kitchen that nourishes patients, supports healing, and empowers frontline caregivers. This is a great opportunity for someone to learn our business and become an expert while traveling to different location's.

Requirements

3+ years of experience in culinary management (hospital, senior living, or healthcare food service a plus)
Strong cooking skills with a focus on batch cooking and modified diets
Knowledge of healthcare dietary requirements, food safety protocols, and production planning
A compassionate leader who builds strong teams and thrives under pressure
ServSafe certification
Passion for food, wellness, and making a difference in the lives of patients and caregivers
Minimum 3–5 years of high-volume food service management experience required; K-12 or contract food service experience strongly preferred.
Demonstrated experience managing kitchen teams, controlling food and labor costs, executing production schedules, and maintaining food safety and sanitation compliance in a high-volume environment.
ServSafe certification required; local food safety certification required in any jurisdiction of employment; OSHA certification preferred; must complete all Company-sponsored training requirements.
Proficiency in Microsoft Office Suite required; ability to learn new software programs; proficiency in recipe procedures and cooking techniques required.
Strong leadership and team development skills; ability to manage and coach kitchen staff in a fast-paced, high-volume environment; excellent communication skills — both verbal and written.
Self-motivated, organized, and calm under pressure; genuine passion for food quality and culinary excellence; ability to drive own vehicle to other work sites as needed.

Nice To Haves

College or culinary degree from an accredited institution preferred; Food Management Professional (FMP) certification preferred; equivalent combination of culinary training and progressive kitchen management experience will be considered.
OSHA certification preferred

Responsibilities

Lead daily kitchen operations to deliver healthy, high-quality meals to patients, staff, and visitors
Supervise and train culinary team members to ensure consistency, efficiency, and compassionate service
Design patient-centered menus that are nutritious, therapeutic, and compliant with dietary guidelines
Maintain food safety, sanitation, and inventory systems in accordance with healthcare and regulatory standards
Collaborate with clinical dietitians and healthcare staff to meet diverse nutritional needs and enhance patient care
Manage production records, vendor relationships, and kitchen budgets
Foster a culture of dignity, teamwork, and excellence in a fast-paced healthcare environment