Creative Sous Chef: Lead 3-Course Menus for Senior Dining

CHESTNUT GROVE ASSOCIATION INC; New Milford (CT); On-site; USD 45,000 - 70,000; Full time

Benefits offered by this job

Paid time off

Health insurance

Job summary

Chestnut Grove Association Inc. in New Milford, CT, is seeking a skilled Sous Chef to join our culinary team. You will work with the head chef to design a daily 3-course menu and prepare high-quality meals for our senior living community, serving up to 45 meals daily.

This role requires solid cooking techniques, kitchen leadership, and teamwork. Flexible evenings and weekends are required; ServSafe knowledge is a plus, with opportunities to influence seasonal menus and kitchen operations.

Qualifications

• Proven experience as a Chef, Line Cook, or similar culinary role.
• Strong knowledge of cooking techniques and kitchen equipment.
• ServSafe certification a plus.

Responsibilities

• Design and curate a well-balanced 3-course daily menu with the head chef.
• Prepare and cook high-quality meals per recipes and standards.
• Oversee food preparation, presentation, and plating for consistency.
• Manage kitchen operations: mise en place, station setup, and line cooking.
• Monitor inventory, minimize waste, and assist with ordering.
• Maintain clean, safe kitchen per food safety regulations.
• Collaborate with kitchen staff for smooth service during peak hours.
• Contribute ideas for menu development and seasonal specials.

Skills

Culinary experience

Food safety knowledge

Teamwork & communication

Education

Culinary degree or equivalent

Job description

Chestnut Grove Association Inc. in New Milford, CT, is seeking a skilled Sous Chef to join our culinary team. You will work with the head chef to design a daily 3-course menu and prepare high-quality meals for our senior living community, serving up to 45 meals daily.

This role requires solid cooking techniques, kitchen leadership, and teamwork. Flexible evenings and weekends are required; ServSafe knowledge is a plus, with opportunities to influence seasonal menus and kitchen operations.