Culinary Supervisor & Kitchen Lead

Ohio Living; North Olmsted (OH); Hybrid; USD 42,000 - 62,000; Full time

Job summary

Ohio Living Breckenridge Village is seeking an experienced Sous Chef to lead the kitchen team and ensure high-quality, nutritious meals for residents. You will supervise cooks, manage inventory, and align menus with dietary plans and approved recipes.

Responsibilities include portion control, sanitation, safety compliance, and collaboration with the Dietitian. The role requires strong leadership, budgeting, and communication skills to maintain exceptional dining service daily.

Qualifications

• High school diploma or equivalent required.
• Associate degree or culinary certification preferred.
• ServSafe certification required or obtainable.
• Two years quantity or restaurant-style cooking experience required.
• One year supervision experience preferred.
• Strong knowledge of cooking methods, sanitation, and presentation.
• Experience with food cost control and menu planning.
• Proficiency with Windows and Office.

Responsibilities

• Oversee day-to-day kitchen operations to ensure timely service.
• Prepare meals per plan and ensure quality and appearance.
• Manage portions, inventory, and supply orders.
• Ensure dietary needs are met and follow diet orders.
• Maintain sanitation and safety standards.
• Plan catering events and supervise staff.
• Maintain records and collaborate with RD for menus.

Skills

Kitchen supervision

Food safety

Menu planning

Food cost control

Kitchen management

Windows/Microsoft Office

POS familiarity

Dietary accommodations

Education

High school diploma or equivalent

Associate degree or culinary certification preferred

ServSafe certification

Tools

POS software

Diet management software

Microsoft Office

Inventory management systems

Job description

Ohio Living Breckenridge Village is seeking an experienced Sous Chef to lead the kitchen team and ensure high-quality, nutritious meals for residents. You will supervise cooks, manage inventory, and align menus with dietary plans and approved recipes.

Responsibilities include portion control, sanitation, safety compliance, and collaboration with the Dietitian. The role requires strong leadership, budgeting, and communication skills to maintain exceptional dining service daily.