Executive Sous Chef

Cedarbrook Senior Living; Bloomfield Hills (MI); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

401(k) Retirement Savings Plan

Paid time off

Earned sick time

Job summary

Cedarbrook Senior Living seeks an Executive Sous Chef for its Bloomfield Hills community to lead culinary operations and craft resident-focused menus.

The role requires supervising cooks, maintaining high standards of food safety, and ensuring compliance with health regulations while delivering exceptional dining experiences for residents and families.

Qualifications

• Associates degree in culinary arts or related field or equivalent experience.
• Experience in senior living or healthcare settings preferred.
• Fine dining and cook-to-order experience required.
• Ability to train and supervise kitchen staff, ensuring safety and sanitation.

Responsibilities

• Assist with menu development and changes.
• Provide guidance and training to kitchen team on cooking, plating, and service.
• Oversee kitchen stocks, FIFO system, and quality assurance.
• Maintain time/temperature logs and batch cooking processes.
• Hire, train, and supervise kitchen staff while ensuring coverage.

Skills

Team leadership

Staff training

Food safety

Batch cooking

Budget management

Education

Associates degree in Culinary Arts or Food Service Management

4+ years related experience or training

Senior Living or Healthcare experience preferred

Job description

At Cedarbrook Senior Living, we work hard every day to find out what “Celebrating Life Every Day!” means to our residents and their families, then we help them achieve these goals. We are seeking a dynamic Executive Sous Chef for our Bloomfield Hills community.

Responsibilities

• Assists with developing and executing menus, recipe or menu changes.
• Provides guidance and training to team members, including, but not limited, to line cooking, food preparation, plate presentation and service.
• Oversees and organizes kitchen stock and ingredients. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
• Keeps cooking stations stocked, uses a batch cooking method for all food items with documented time/temperature logs.
• Hires and trains new kitchen team members to ensure local and state regulations are met. Ensures proper coverage of all positions within the kitchen.
• Assists with managing food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
• Safeguards all food preparation team members to ensure safety, sanitation and accident prevention principles are being used.
• Assist with interviewing, selecting, training, supervising, counseling and disciplining kitchen team members.
• Flexible schedule required as the role requires opening and closing responsibilities.
• Holidays and weekends required.

Education/Experience

• Associates degree in Culinary Arts or Food Service Management from four-year college, university or trade school; or four years related experience and/or training; or equivalent combination of education and experience in the capacity of a Sous Chef, Baker, Kitchen Manager and/or large scale catering production.
• Senior Living or Healthcare experience preferred.
• Fine dining and cook to order experience required

Benefits

Medical, Dental, Vision, Life, 401(k) Retirement Savings Plan, Paid Time Off, Earned Sick Time, etc. #CSL123