Creative Sous Chef - From-Scratch Cuisine, DailyPay

RiverWoods Exeter; Perkins Hill (NH); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical and Dental Insurance within 30

403(b) Retirement plan with a company

Earned Time off, start at 15 days

6 Paid Holidays, 4 Personal Days

Wellness Programs

Get paid daily! We've partnered with

On-site fitness opportunities

Employee meal program

Education assistance/Tuition Reimburse

Job summary

RiverWoods Exeter is seeking a qualified Sous Chef to join our culinary team in New Hampshire. You will work under the direction of the Chef to lead meal preparation, maintain quality, and ensure timely service with scratch cooking and fresh ingredients.

This role involves overseeing daily production, training staff, contributing to menu development, and participating in resident-focused dining initiatives.

Qualifications

• Associate Degree in Culinary Arts or equivalent experience.
• Minimum of three (3) years as a sous chef, line cook in a hotel, restaurant, hospital or school is preferred.
• ServSafe Certification.

Responsibilities

• Plan, forecast, communicate and oversee food preparation and timing to ensure a la minute production to the plate and meal of service.
• Be present, active and engaged in directing and supporting the preparation and service of meals at the assigned meal period
• Plan and conduct a daily production meeting for each shift with all production team members, to review menus, production amounts, techniques and procedures
• Plan and provide on-the-job culinary training for all production and utility personnel
• Provide input to menu development
• Participate in our newly founded resident run Dining Committee

Skills

Sous Chef Experience

Culinary Creativity

Education

Associate Degree in Culinary Arts

Job description

RiverWoods Exeter is seeking a qualified Sous Chef to join our culinary team in New Hampshire. You will work under the direction of the Chef to lead meal preparation, maintain quality, and ensure timely service with scratch cooking and fresh ingredients.

This role involves overseeing daily production, training staff, contributing to menu development, and participating in resident-focused dining initiatives.