Full-Time Sous Chef — Lead Kitchen Ops & Training

SmartRecruiters, Inc.; Peoria (AZ); On-site; USD 22,000 - 36,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

401(k)

Paid time off

Holiday pay

Daily Pay

Discounts through Perk Spot

Job summary

Spectrum Retirement Communities seeks a full-time Sous Chef to lead daily kitchen operations, train staff, and ensure appealing plate presentation. Schedule is Sunday–Thursday, 9am–5pm, with a focus on delivering a superior dining experience for residents.

The role emphasizes leadership, cost control, safety, and teamwork, with opportunities to mentor line cooks and dishwashers while maintaining high standards of food quality in a caring community setting.

Qualifications

• High School diploma or equivalent is required, college or culinary training is preferred
• Previous leadership experience is preferred
• Must hold a Managers Food Handlers permit. This may be facilitated by Spectrum Retirement
• Experience in an office environment, answering phones, or customer service preferred
• Must be self-motivated, organized, and professional
• Must be able to work independently and handle multiple tasks at one time
• Strong communication skills are critical. You will need to be able to work with potential residents, current residents, family members, and team members.

Responsibilities

• Hires and trains Line Cooks and Dishwashers under general direction of the Director of Food & Beverage
• Places food and supply orders
• Completes and documents safety audits and monthly in-service trainings
• Ensures correct plate presentation prior to dishes leaving the kitchen
• Oversees kitchen labor and food cost; monitors budget
• Prepares high quality food

Skills

Leadership experience

Communication skills

Self-motivated

Organized

Customer service

Education

High School diploma or equivalent

Culinary training

Job description

Spectrum Retirement Communities seeks a full-time Sous Chef to lead daily kitchen operations, train staff, and ensure appealing plate presentation. Schedule is Sunday–Thursday, 9am–5pm, with a focus on delivering a superior dining experience for residents.

The role emphasizes leadership, cost control, safety, and teamwork, with opportunities to mentor line cooks and dishwashers while maintaining high standards of food quality in a caring community setting.