Sous Chef, Upscale Senior Living Community
Overview
You will own kitchen operations at High Point Fort Mill, a senior living community, supporting the Head Chef in delivering 5-star dining experiences. You will manage a team of 5-10 line cooks, ensure HACCP compliance, and drive menu innovation. Reporting to the Director of Dining Services, you will shape the culinary program for 200+ residents daily. This role stands out with clear growth into Executive Chef and access to The Tradition career development programs.
What You'll Do8
- 1Own daily kitchen operations, coordinating line cooks to hit 90-minute meal service windows
- 2Lead menu planning and recipe development, introducing seasonal dishes using farm-to-table ingredients
- 3Train and mentor 5-10 kitchen staff on knife skills, sous-vide techniques, and plate presentation
- 4Maintain ServSafe compliance, enforcing sanitation standards and food safety protocols
- 5Manage inventory and ordering, reducing food waste by 15% through par-level systems
- 6Assist the Head Chef in scheduling and labor cost control, hitting 28% food cost targets
- 7Execute banquet events and themed dinners, coordinating with the events team
- 8Debug kitchen equipment issues, coordinating with vendors for preventative maintenance
Requirements7
- 12+ years as a Sous Chef in high-volume restaurant or senior living kitchen
- 2Culinary arts degree or equivalent, with ServSafe Certification preferred
- 3Proven leadership managing a team of 5+ cooks
- 4Expert knowledge of classical cooking techniques and global cuisines
- 5Strong organizational skills to handle multiple stations during peak service
- 6Flexibility to work evenings, weekends, and holidays as needed
- 7High school diploma or equivalent, culinary school degree a plus
Salary Insight
Salary not disclosed in listing
Location
Required Skills
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