Lead Sous Chef: Fine Dining & Resident Experience

storypoint; Gulberg Model Town Mardan; On-site; PKR 11,077,000 - 16,616,000; Full time

Job summary

StoryPoint Walton is seeking a dedicated Sous Chef to assist the Executive Chef in successfully managing all aspects of the culinary and dining department for our senior living communities. You will lead with each service, uphold high standards, and support a culture of care and hospitality.

In this role you will supervise culinary staff, participate in menu planning and food ordering, monitor quality and portion control, coach cooks, and ensure consistent plate presentation.

Qualifications

• Fine dining experience required.
• Working towards Sous Chef Certification or comparable work experience.
• Must demonstrate proven leadership abilities, strong organization, and time management skills.

Responsibilities

• Assist Executive Chef in hiring, coaching, and performance management for culinary operations.
• Directly supervises all culinary staff.
• Assist Executive Chef in managing and training culinary and dining personnel.
• Supervises culinary staff regarding product quality, portion, cost controls, scheduling, and staffing.
• Responsible for quality of food served by tasting items and plate presentation.
• Assists with menu planning and development and ordering of food supplies.
• Prepare and cook meals to order; manage the culinary department in absence of the Executive Chef.
• Assist Cooks as needed.
• When necessary, step in to assist during emergencies or rush periods.
• Achieve 100% resident satisfaction through plate presentation and taste.
• Circulate all dining rooms during meal times daily for resident feedback.
• Supports the mission, values, and vision of Senior Village Management.

Skills

Fine dining experience

Leadership abilities

Organization

Time management

Job description

StoryPoint Walton is seeking a dedicated Sous Chef to assist the Executive Chef in successfully managing all aspects of the culinary and dining department for our senior living communities. You will lead with each service, uphold high standards, and support a culture of care and hospitality.

In this role you will supervise culinary staff, participate in menu planning and food ordering, monitor quality and portion control, coach cooks, and ensure consistent plate presentation.