Sous Chef | Full-Time

At Resthaven, we believe care is more than a profession — it’s a calling. Since 1945, we have remained committed to serving older adults with compassion, dignity, excellence, and faith-centered purpose. As a not-for-profit, faith-based organization, we’re dedicated to enriching lives — both for those we serve and those who serve alongside us. Whether you’re looking to grow your career or find a more supportive and purpose-driven workplace, you’ll find it here. We’ll help you learn, support your success, and surround you with people who believe in service, community, respect, and making a meaningful difference every day.

Pay

$20.20 - $23.52

Schedule

First Shift | 11:15am - 7:45pm | Every Other Weekend Rotation

Benefits

• No mandatory overtime (No Mandation)
• Agency-free care teams
• NOMI Health Insurance Network – $0 copays, $0 deductibles, and $0 coinsurance for full-time employees
• Tuition reimbursement eligibility after 6 months
• Supportive, mission-driven work culture
• Career growth and advancement opportunities
• Make a meaningful impact in the lives of residents every day

Responsibilities

• Prepare and coordinate food production to ensure meals are ready for service on time.
• Train, mentor, and coordinate kitchen staff to maintain quality and efficiency.
• Read and interpret function sheets to prepare menus and support special events.
• Develop and maintain prep sheets, production schedules, and daily duty assignments.
• Utilize batch cooking techniques to minimize food waste and maintain product quality.
• Follow safe food handling, storage, labeling, and dating procedures at all times.
• Ensure prepared foods are held at proper serving temperatures.
• Maintain production records, including food usage, shortages, overages, and customer counts.
• Complete and maintain required food safety and temperature logs.
• Maintain a clean, organized, and sanitized kitchen, prep, and storage areas.
• Properly open and close the kitchen according to established procedures.
• Ensure all closing checklists are completed and signed.
• Monitor kitchen equipment for proper operation and report maintenance needs promptly.
• Ensure compliance with all sanitation standards, OSHA regulations, and local and state health department requirements.
• Foster a positive, collaborative team environment focused on excellent customer service.
• Build professional relationships with residents, families, guests, and fellow team members.
• Support and follow all Resthaven policies, procedures, and safety standards.
• Perform other duties as assigned.

Skills

• Knowledge of commercial kitchen equipment and safe operation procedures.
• Understanding of food preparation techniques, including therapeutic and modified diets.
• Knowledge of food safety, sanitation, and proper food storage practices.
• Ability to read and follow written and verbal instructions.
• Strong leadership, communication, and team-building skills.
• Excellent organizational skills with strong attention to detail.
• Ability to prioritize tasks and manage time effectively in a fast-paced environment.
• Ability to establish and maintain positive working relationships with residents, families, visitors, and team members.

Qualifications

• High school diploma or GED required.
• Culinary Arts degree preferred.
• One to three years of culinary experience in a commercial, healthcare, hospitality, or institutional kitchen.
• Previous Supervisory Or Kitchen Leadership Experience Preferred.
• Experience serving older adults or healthcare dining environments is preferred.
• Ability to attend required in-service training and departmental meetings.

Required Licenses, Registration, And/or Certifications

• Ability to obtain ServSafe Certification.
• Ability to obtain CPR Certification.

Physical Demands

• Ability to stand and walk for extended periods throughout the shift.
• Frequent bending, twisting, stooping, kneeling, reaching, pushing, pulling, and lifting.
• Ability to safely lift and move up to 50 pounds.
• Ability to operate commercial kitchen equipment and transport food carts, inventory, and supplies.
• Ability to work in hot, humid, cold, and fast-paced kitchen environments.
• May be exposed to sharp equipment, hot surfaces, slippery floors, and moderate kitchen noise.
• Flexibility to work weekends, holidays, and occasional extended hours as needed.