Sous Chef

For nearly 70 years, Stella Maris has been a leading nursing home, providing Baltimore-area residents with a comprehensive range of health and residential services. We are currently recruiting for a Sous Chef to join our mission-driven organization to provide excellent care to our residents.

Responsibilities

• Act as the acting manager when the Executive Chef is not present.
• Work with the Executive Chef to ensure all culinary, sanitation, state, and department goals are met.
• Be familiar with all positions on the dietary team and fill any openings to ensure uninterrupted service to residents.
• Inter-relationship: Work closely with the Executive Chef, Director, Rehab and LTC Management, Supervisors, and all team members.
• Assist with food preparation for special events as requested.
• Work required shifts when employees are absent.
• Ensure the dietary team uses safety equipment properly (e.g., cut gloves).
• Maintain neat and organized walk-in boxes.
• Ensure all food is covered, labeled, and dated.
• Adhere to cost-saving and financial commitments; stewardship with budget and supplies within the kitchen.
• Monitor food service lines to ensure food quality and selection consistently meet customer needs.
• Review daily production plans with staff to meet storage, production, and service needs.
• Ensure production and waste records are complete and accurate; recipes are followed in production.
• Direct and review the team on HACCP regulations, Occupational Safety Standards, and proper maintenance procedures.
• Ensure all State and company documentation (HACCP, Time/Temp Logs, employee time recording) is correctly monitored and completed.
• Train staff continually, upgrade employee skills, and optimize labor utilization.
• Orient new employees, appraise performance daily, and make necessary adjustments or corrections.
• Assist the Executive Chef with maintaining compliant recipes, production sheets, ordering, accurate record-keeping, weekly inventory, and operation reports.
• Maintain contact with customers to gauge food program acceptance; address complaints, suggestions, or requests immediately.
• Assist the Executive Chef with daily huddles with kitchen staff.

Requirements

• Culinary Degree preferred.
• 3-5 years of food service management experience preferred.
• Must have and maintain Serve-Safe certification.

Pay

Minimum USD $22.15/Hr. Maximum USD $33.25/Hr.

Compensation decisions are made in alignment with internal equity, role scope, and market data to ensure fair and consistent pay practices. Most new hires are typically placed within the lower to mid-portion of the range; offers above that level are reserved for candidates with advanced or highly specialized qualifications.

Benefits

• Paid time off (PTO) & company-paid holidays.
• Tuition reimbursement.
• 403(B) retirement plan with generous company match and “Catch Up” provision.
• Competitive health, prescription, vision, and dental benefits.
• Discounts on auto & home insurance and Verizon plans.
• Pet Wellness coverage, legal assistance, and identity protection.
• Mental Health resources and other employee-related wellness opportunities through our Employee Assistance Program.
• Perks at Work – savings on favorite brands, travel, tickets, dining, and more.