Executive Sous Chef: Lead Creative Senior Living Kitchen

Compass Group, North America; Naples (FL); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD

Retirement Plan

Paid Time Off

Parental Leave

Flexible Spending Accounts

Job summary

Unidine, a leading hospitality food service group, seeks an Executive Sous Chef to lead culinary operations in a boutique senior living community. You will oversee kitchen operations, ensure safety and sanitary standards, and direct meal preparation per corporate guidelines.

The role requires a culinary degree, 3–5 years of experience, and strong cost controls, with the ability to train and motivate the team. Competitive benefits and salary accompany this full-time position in Florida.

Qualifications

• BS or AS degree in culinary arts/related field or equivalent training.
• 3–5 years of relevant culinary experience.
• Mastery of a wide variety of kitchen positions and stations.
• Proficient with computers including Word, Excel, PowerPoint, Outlook.
• Excellent interpersonal, customer service, and communication skills.

Responsibilities

• Oversee culinary operations in a boutique senior living community.
• Ensure high quality foods are prepared and presented cost-effectively.
• Assist in planning, ordering, inventory, and food preparation.
• Support cost controls and manage expenditures for the account.
• Roll out new culinary programs with marketing and culinary teams.
• Supervise staff to maintain sanitation and organization.

Skills

Interpersonal communication

Customer service

Oral/written communication

Thinking on feet

Education

B.S. Culinary Arts / Food Services Technology

Tools

Microsoft Office

Job description

Unidine, a leading hospitality food service group, seeks an Executive Sous Chef to lead culinary operations in a boutique senior living community. You will oversee kitchen operations, ensure safety and sanitary standards, and direct meal preparation per corporate guidelines.

The role requires a culinary degree, 3–5 years of experience, and strong cost controls, with the ability to train and motivate the team. Competitive benefits and salary accompany this full-time position in Florida.