Temporary Sous Chef

About the role

As our temporary Sous Chef, you’ll play a vital role in creating moments that matter for our residents. You’ll ensure smooth, efficient, and safe kitchen operations while maintaining high standards of quality and cleanliness. Beyond cooking, you’ll help turn meals into meaningful experiences, building connections with residents and team members to make every dining moment feel special.

Responsibilities

• Own the quality and presentation of every dish while showcasing your culinary skills by preparing a wide variety of meats, seafood, poultry, vegetables, and other items using diverse cooking methods such as broiling, grilling, frying, and sautéing.
• In the Executive Chef’s absence, you will step in to provide leadership, guiding the culinary team and preparing scratch-made dishes that are not only flavorful and beautifully presented but also personalized to residents’ preferences.
• Play a key role in resident satisfaction by assisting and helping train team members using structured RLC training programs.
• Maintain clean, sanitary, and well-stocked workstations and Chef’s Pantry for smooth meal service; receive, handle, store, and rotate products properly to ensure freshness, safety, and presentation.
• Monitor and log food, refrigeration, and dish machine temperatures; follow closing checklists and assist other team members.
• Actively participate in meetings, share innovative ideas, and respond to feedback professionally to enhance the dining experience.

Requirements

• Must be at least 21 years of age or older.
• Flexibility: Your primary schedule is lunch and dinner Tuesday-Saturday. Additional availability is needed to support holidays and events.
• Previous leadership in culinary preparation and cooking preferred.
• High school diploma or equivalent (GED) required; culinary degree or other higher education preferred.
• Basic computer skills required; data entry experience preferred.

Qualifications

• Must have a valid driver’s license and reliable transportation.
• Ability to lift up to 50 pounds.

Skills

• Strong culinary skills and knowledge of various cooking methods.
• Excellent communication and interpersonal skills.
• Team player with a positive attitude.

Benefits

• Comprehensive health insurance coverage.
• Retirement savings plan with employer match.
• Flexible work schedule.
• Professional development opportunities.

Pay

• $18.00 - $20.00 per hour based on experience and qualifications.

Schedule

• Lunch and dinner Tuesday-Saturday.