Chef Sous Nursing Home

About the role

The Sous Chef is responsible for the oversight of the culinary team. The role controls a wide range of Food Service activities to accomplish the goals and objectives of the Food & Nutrition Services department by providing a safe and exceptional dining experience to residents, guests, and team members. The Sous Chef leads and engages a diverse team, providing necessary training for them to execute specific position requirements while assisting them to work toward their full potential.

Responsibilities

• Follow therapeutic menus to ensure residents receive consistent, competent, and quality nutritional care within diet therapy guidelines and as ordered by the physician.
• Assist others to complete tasks when necessary regardless of assignments.
• Assume oversight of food production and sanitation teams to ensure timely, efficient, and quality service to residents, guests, and team members.
• Ensure efficiency in kitchen operations by holding the team accountable for following established workflow processes, scheduled hours, and assignments.
• Work with the team to prioritize workload prep lists to consistently serve food in a timely manner.
• Communicate proactively when assistance is needed to complete tasks.
• Ensure compliance with all regulatory and food sanitation and safety regulations as well as Riverside Health System and Food & Nutrition Service policies and procedures.
• Provide a safe, efficient, and supportive environment for residents, guests, and team members; identify and act to resolve variances or suspected non‑compliance to management.
• Assist in maintaining food cost and the accuracy of inventory levels in direct correlation to the need for food and supplies, including those required for special functions.
• Monitor and report all foods/supplies used to assist with accurate billing to other departments.
• Provide culinary excellence, ensuring optimum food quality and presentation from pre‑preparation to plate presentation for resident, guest, and team‑member meal service.
• Develop, test, and standardize menus in collaboration with system and department Food & Nutrition Service management teams to meet nutritional requirements and provide an exceptional dining experience.
• Lead orientation and onboarding of new employees to enhance retention and reduce turnover.
• Provide input and assist with the completion of employee evaluations.
• Provide daily oversight of staff, assist with work schedules and daily assignments.
• Demonstrate respect, concern, and empathy for the diverse needs of residents, families, and guests.
• Meet regularly with residents to discuss concerns, dietary needs, and preferences; plan special events in conjunction with the Activities Department.
• Develop and maintain working relationships with the healthcare team toward the goal of meeting and exceeding the resident dining experience.

Qualifications

• Education: High School Diploma or GED (required); Associates Degree or Certification (by ACF) in Culinary Arts (preferred).
• Experience: 2 years food service management (required); 5‑6 years commercial food production management experience in a high‑volume kitchen (preferred).

Skills

• Strong culinary skills
• Ability to lead, inspire, and motivate a team
• Attention to detail
• Results‑oriented
• Ability to work under pressure
• Familiarity with food service technology (preferred)

Requirements

• Allergen Awareness Certification – VA State – ANSI‑approved (required within 180 days).
• Food Protection Manager – VA State – ANSI‑approved (required within 180 days).

Pay

Hiring Range: $18.90 – $24.60 per hour. Actual pay is determined based on job‑related factors such as relevant experience, education, credentials, skills, internal equity, and business needs.