Sous Chef

About the role

We are seeking a results‑driven, hands‑on Sous Chef to support daily culinary operations within a client facility. This role partners closely with the Executive Sous Chef and hospitality leadership to deliver high‑quality, resident‑focused dining experiences while maintaining operational excellence, food safety, and team engagement. The Executive Sous Chef plays a critical role in execution, coaching, and consistency across all kitchen functions. This role reports directly to the Executive Sous Chef, with close collaboration with the Director of Hospitality (General Manager).

Responsibilities

• Lead daily kitchen production and meal-service execution.
• Supervise, coach, train, and support culinary employees.
• Lead pre-shift huddles, assign responsibilities, and monitor performance throughout the shift.
• Ensure consistent food quality, taste, temperature, presentation, portioning, and service timing.
• Follow standardized recipes, menus, production sheets, and established culinary standards.
• Ensure accurate execution of allergies, dietary restrictions, texture-modified diets, and resident-specific meal requirements.
• Maintain compliance with HACCP, sanitation, food-safety, allergen, and applicable healthcare regulations.
• Monitor production, batch cooking, portion control, food waste, inventory, and product utilization.
• Support food-cost and labor-control initiatives while maintaining quality and resident satisfaction.
• Work collaboratively with culinary, dining-service, and hospitality leadership.
• Accommodate dietary restrictions and modified diets.
• Respond professionally to resident feedback and service concerns.
• Identify and resolve operational issues proactively.
• Direct kitchen operations when senior culinary leadership is unavailable.
• Ensure opening, closing, sanitation, documentation, and shift-handoff responsibilities are completed.

Collaboration & Communication

• Work closely with culinary staff, servers, and leadership to ensure smooth service.
• Communicate staffing needs, prep requirements, and operational challenges clearly and professionally.

Training & Compliance

• Participate in required training programs.
• Support adherence to state and federal regulations.
• Reinforce food safety, cleanliness, and workplace standards on the floor.

Additional Duties

• Assist with daily kitchen production and closing responsibilities.
• Support a warm, welcoming, and home‑like dining environment.
• Act as Dining Supervisor when needed.

Qualifications

• 5+ years of professional culinary experience preferred.
• 1–2+ years of culinary leadership or supervisory experience.
• Hotel, Restaurant, Healthcare, senior living, University, or high-volume foodservice experience preferred.
• Strong culinary, organizational, communication, and problem-solving skills.
• Knowledge of food safety, sanitation, HACCP, allergens, and dietary restrictions.
• Experience with production planning, inventory, portion control, and waste management.
• ServSafe certification or ability to obtain as required.
• Ability to lead independently and make sound operational decisions.

Physical & Scheduling Requirements

• Ability to stand and work in a commercial kitchen for extended periods.
• Ability to lift up to 50 pounds.
• Ability to work around heat, steam, refrigeration, and commercial kitchen equipment.
• Flexible availability, including weekends and holidays as operationally required.
• Occasional travel between local Restaura locations may be required.