Executive Sous Chef — Lead, Quality & Resident Dining

Ginger Cove; Annapolis (MD); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Health care plan

Retirement plan

Accrued paid leave

Scholarship program

Annual bonus opportunity

Referral bonus program

Employee recognition incentives

Job summary

Ginger Cove in Annapolis, MD, seeks a Full-Time Executive Sous Chef to lead our Culinary Services team in delivering high-quality meals for residents and guests. You will supervise hot and cold food preparation, ensure HACCP compliance, and partner with the Executive Chef to maintain menus, costs, and service standards.

The ideal candidate has culinary training, long-term care or healthcare food service experience, strong leadership and communication skills, and the ability to train and motivate

Qualifications

• High School Diploma or GED required.
• Culinary school degree preferred (two- or four-year).
• Prior experience in related food and beverage service and food preparation.
• Thorough experience in hot and cold food preparation.
• Good working knowledge of sanitation and safety guidelines.
• Experience in long-term care setting or related healthcare field preferred.
• Must have valid federally-issued ID and present professionally.

Responsibilities

• Oversee hot and cold food preparation, ensuring quality and presentation.
• Maintain sanitation and HACCP standards across shifts.
• Assist with training, planning, and directing kitchen staff.
• Manage inventory and coordinate with Executive Chef on supplies.
• Direct food production to meet quality, portion, and cost standards.
• Collaborate with departments to meet resident dietary needs and safety policies.

Skills

Organizational skills

Interpersonal skills

Communication skills

Ability to work in fast-paced环境

Education

High School Diploma or GED

Culinary school degree preferred

Job description

Ginger Cove in Annapolis, MD, seeks a Full-Time Executive Sous Chef to lead our Culinary Services team in delivering high-quality meals for residents and guests. You will supervise hot and cold food preparation, ensure HACCP compliance, and partner with the Executive Chef to maintain menus, costs, and service standards.

The ideal candidate has culinary training, long-term care or healthcare food service experience, strong leadership and communication skills, and the ability to train and motivate