Sous Chef - Senior Living

Join an Upscale senior living community where culinary excellence meets purpose. As a Sous Chef, you’ll elevate dining experiences with restaurant-quality cuisine while making a meaningful impact on the lives of residents every day.

Salary range: $25-$27/hour

Schedule: Typically 5 days a week 10 hour days, this location is open for weekends and holidays.

What you will do

As a Sous Chef in a senior living setting, you play a crucial role in elevating and expanding the culinary experience for residents and guests. Collaborating with the Executive Chef, you will contribute to the overall direction and guidance for the daily operations of the kitchen. You will lead kitchen teams with a focus on sanitation excellence, consistent food quality, standardized recipes, portion control, menu development, and efficient purchasing.

Key Responsibilities

• Oversee daily back-of-house operations to ensure efficiency and consistency.
• Prepare and cook order for patients and those with diet restriction, compliant with those of IDDSI.
• Proficiency in achieving the correct texture and consistency for IDDSI-compliant meals, expertise in preparing pureed (level 4) and mechanical soft (levels 5&60 diets.
• know testing methods for IDDSI diets such as Fork Drip Test and Spoon Tilt Test.
• Supervise and support Sous Chefs, line cooks, and prep staff.
• Make employment decisions and execute formal performance management of back-of-house team members.
• Ensure timely preparation and execution of menu items and catered events.
• Lead menu planning, recipe development, and standardization.
• Ensure food quality, taste, and presentation meet company standards.
• Stay current on culinary trends and incorporate innovative concepts into menus based on research and guest feedback.
• Train, manage, mentor, and evaluate kitchen staff.
• Schedule staff to match business volume and labor budget.
• Drive a positive kitchen culture and team morale.
• Enforce compliance with HACCP and all local health regulations.
• Maintain clean, organized, and sanitized kitchen environments.
• Conduct food safety training and monitor proper food handling practices.
• Assist with or lead ordering, inventory management, and vendor communication.
• Help control food and labor costs to meet budget goals.
• Reduce waste through effective portioning and use of leftovers.
• Work closely with the Executive Chef, front-of-house, and other departments.
• Participate in planning and executing special events or large functions.
• Address service issues and implement improvements as needed.
• Maintain strict confidence regarding company-related matters and actively participate as a member of the management team.
• Partner with culinary leadership in kitchen planning, goal-setting, and compliance.
• Complete other tasks and duties as assigned.

Qualifications

• Culinary degree from an accredited program or 3–5 years of experience in an institutional or high-volume food service establishment.
• 2–4 years of experience in a sous chef leadership role in hospitality, healthcare, or similar setting.
• ServSafe® Certification and state food handler certification (if applicable) required.

Knowledge, Skills, and Abilities

• Strong culinary skills and experience with a variety of cooking methods (roasting, braising, sautéing, grilling, etc.).
• Excellent leadership, training, and communication abilities.
• Knowledge of food safety, sanitation regulations, and dietary accommodations.
• Ability to manage inventory, costs, and vendor relationships.
• Proficiency in using kitchen equipment and recipe management systems.
• Mathematics including fractions, percentages, ratios, and proportions.

Physical and Sensory Requirements

• Ability to walk or stand for extended periods during shifts.
• Use of hands for handling, equipment operation, and food preparation.
• Must be able to lift up to 40 pounds frequently.
• Regular exposure to heat, cold, humidity, and kitchen equipment.
• Requires visual acuity for food presentation and safety; ability to smell and taste food items.
• May require bending, stooping, or climbing during kitchen activities.
• Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Who We Are

Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing".

Benefits:

Full-time roles include:

• Comprehensive medical, dental, and vision benefits with several plan options to choose from!
• 401k with company match
• Generous Paid Time Off and Leave Programs.
• Employee referral program
• Access to wellness initiatives, financial planning, mental health assistance, and more.
• Short-term disability
• Employee profit sharing

Our commitment to you

At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture.

REAL Food | Genuine Service | Enduring Relationships