SOUS CHEF

About the role

Senior Star’s dining program is more than a meal—it’s an opportunity to create comfort, connection, and memorable experiences for residents every day. The Sous Chef works hands‑on in a culinary leadership capacity, collaborating closely with the Executive Chef and the culinary team to execute daily food production, maintain exceptional standards, and ensure residents receive a consistently Top in Class dining experience.

Responsibilities

• Cook and work the line as an active part of your shifts, producing high‑quality meals alongside the culinary team.
• Support the Executive Chef in leading daily kitchen operations and ensuring smooth execution of each meal service.
• Maintain high standards for taste, presentation, temperature, portioning, and consistency.
• Lead the kitchen during assigned shifts, keeping the team focused, prepared, and accountable.
• Train, coach, and support culinary associates to strengthen both individual and team performance.
• Ensure the kitchen is properly prepped and ready for successful service.
• Support purchasing, receiving, inventory, food storage, and cost‑control efforts.
• Maintain Top in Class standards for cleanliness, sanitation, food safety, and regulatory compliance.
• Connect with residents, listen to feedback, and understand the preferences that make their dining experience personal.
• Step in wherever needed to support the team and deliver the experience residents deserve.

Qualifications

• Legendary Hospitality – understand that great food is personal and care about the quality of every plate, paying attention to resident preferences and details.
• Legendary Teamwork – work shoulder‑to‑shoulder with the team, jumping in, communicating, solving problems, and helping everyone succeed together.
• Legendary Leadership – lead by example with energy, consistency, accountability, and high standards; coach in the moment, address issues quickly, and foster pride in the kitchen team.

Requirements

• At least 2 years of kitchen leadership experience.
• Strong professional cooking skills and a passion for culinary excellence.
• Current ServSafe or applicable food safety certification.
• Experience with food production, purchasing, inventory, and menu planning.
• Strong understanding of sanitation and food safety standards.
• Ability to train, motivate, and provide direction to others.
• Strong organization, communication, and problem‑solving skills.
• Ability to stand throughout the shift and lift up to 50 lb.
• A genuine desire to improve the lives of seniors and embrace the Senior Star culture.
• Comfortable being actively involved in food production every shift.