Gourmet Sous Chef | Lead Kitchen, Growth & Benefits

The Boulevard Senior Living-Wentzville; Wentzville (MO); On-site; USD 34,000 - 39,000; Full time

Benefits offered by this job

401(k) with company match

Medical, dental, vision insurance

Disability insurance

Employee assistance program

Weekly employee recognition

Life insurance

Paid time off

Tuition reimbursement

Daily pay option

Promote from within

Job summary

Arrow Senior Living in Wentzville, MO is looking for a dedicated Sous Chef to join our full-time culinary team. You will oversee daily kitchen operations, prepare meals to high culinary standards, and ensure portion control while minimizing waste.

The role requires leadership, training, and strong communication with management and staff, plus the ability to lift up to 50 pounds and work indoors with occasional outdoor event duties.

Qualifications

• Must be at least 18 years old
• 3+ years of experience in senior housing or related field (preferred)
• Demonstrated leadership, training, and supervision abilities
• Proficient written and oral communication with management and staff
• Formal culinary, food service, or restaurant training or equivalent supervisory experience
• Proficient with Microsoft Word and Microsoft Excel
• Criminal background clearance
• Able to lift up to 50 pounds and stand/walk/bend all day
• Indoor work with occasional outdoor events

Responsibilities

• Gustatory Genius: ensure meals meet culinary standards and provide residents with an exceptional dining experience while maintaining portions and minimizing waste
• Kitchen Curator: supervise culinary service, logs, equipment, storage rotation, and sanitation
• Culinary Captain: lead daily operations, engage with staff, coach and uphold accountability

Skills

Leadership

Training

Supervision

Communication

Tools

Microsoft Word

Microsoft Excel

Job description

Arrow Senior Living in Wentzville, MO is looking for a dedicated Sous Chef to join our full-time culinary team. You will oversee daily kitchen operations, prepare meals to high culinary standards, and ensure portion control while minimizing waste.

The role requires leadership, training, and strong communication with management and staff, plus the ability to lift up to 50 pounds and work indoors with occasional outdoor event duties.