Junior Sous Chef

hebrewseniorlife; Boston (MA); On-site; USD 85,000 - 110,000; Full time

Job summary

Hebrew SeniorLife is seeking a skilled Culinary Supervisor to lead the kitchen team, ensuring licensure, food safety, and sanitation standards are met while supervising daily production.

You will work with the Executive Chef on menu engineering, train staff, manage costs, and coordinate with nutrition and operations to deliver high-quality meals for residents and staff.

The role emphasizes professionalism, mission alignment, and adherence to regulatory requirements with hands-on leadership.

Qualifications

• Must ensure licensure, food safety and sanitation regulations are followed.
• Experience supervising culinary staff and coordinating kitchen operations.
• Commitment to professionalism and organizational mission.

Responsibilities

• Supervises culinary team and coordinates assignments to ensure timely production.
• Oversees menu development and analyzes recipes for costs.
• Ensures compliance with nutrition, sanitation, safety, and merchandising standards.
• Maintains OSHA and ServSafe safety requirements.
• Manages training and onboarding of new staff.
• Coordinates with Executive Chef on equipment needs and audits.

Skills

Culinary leadership

Food safety

Sanitation standards

Team supervision

Menu development

Cost control

Job description

Position Summary

Supervises the culinary team in the performance of their assigned tasks as directed by the Executive Chef and Executive Sous Chef. Ensure that the kitchen and staff adhere to all licensure, food safety, and sanitation regulations. In the absence of other management, oversee the running of the culinary team in the performance of their assigned tasks. Demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife. Work with the culinary team to meet all needs of the kitchen and households through active involvement and oversight of the food operation. Ensure that the kitchen and staff adhere to all licensure, food safety, and sanitation regulations. Works in tandem with the rest of the supervisory team to ensure that food, services, and operations run to the highest standards.

Core Competencies

Promote effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Demonstrate a positive, supportive attitude towards all. Display patience and tact when dealing with all Center personnel. Present the department in a positive manner when dealing with visitors, patients, and staff. Maintain a courteous and pleasant attitude toward visitors, patients, and staff. Contribute to the efficient and productive operation of the department. Complete assignments with minimal assistance and total follow-up. Exercise initiative, seeking additional tasks and projects from supervisor. Recognize problems independently and work toward improving systems and procedures. Employee-focused through engagement, hands-on support and training. Motivate staff while promoting quality of service and a team-based approach. Demonstrate a strong commitment to the cultural beliefs, goals and mission of Hebrew Senior Life. Strive to make every encounter with a patient a positive and meaningful experience, while providing a safe and efficient quality care.

Position Responsibilities

• Works directly with Executive Chef and Executive Sous Chef on menu development and engineering, reviewing menus, analyzes recipes, and determining food, labor, and overhead costs.
• Notes utilization of food surpluses and leftovers, taking into account probable number of guests and popularity of various dishes.
• Familiarizes newly hired Cooks, and Stewards with kitchen practices and oversees training
• Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production with hands-on support whenever needed.
• Resolves customer concerns
• Represents company in a courteous, efficient, and friendly manner in all customer and employee interactions
• Establishes and enforces nutrition, sanitation, recipe compliance, safety and merchandising standards
• Responsible for compliance with all local, state, and federal requirements relative to operation, equipment, training, and certification for the culinary department.
• Assures compliance with all sanitation, ServSafe and safety requirements
• Ensures corporate and OSHA safety standards are followed
• Maintains professional appearance at all times, clean and well-groomed in accordance with company standards
• Participate in industry-related meetings and organizations
• Prep Lists / Production Sheets - coordinate assignments to culinary personnel.
• Monitoring Temperature Taking/Logs
• Ensure recipe adherence, noting suggested adjustments.
• Support oversight of DPH sanitation regulations in the kitchen.
• Manage leftovers/storage/usage and cooler organization (walkins and reach-ins in hot and cold production areas.
• Oversee filling of food orders for Pilot Kitchen and future floor kitchens.
• Communicate with Nutrition Lead on any daily adjustments.
• Communicate daily with Executive Sous Chef & Executive Chef on any issues in the kitchen.
• Ensure daily production is being followed accurately according to tally guides.
• Support Onboarding and Training new employees with guidance from Executive Sous Chef & Executive Chef.
• Participate in development and presentation of material for weekly staff huddles.
• Participate in Weekly internal DPH audits alongside operations supervisors.
• Follow up on any open items from internal audits.
• Communicate with Executive Sous Chef & Executive Chef on any equipment work order/repair/ordering needs.
• Coordinate with Pod Team on plate presentation and meal overviews. Supervise the production, preparation and presentation of all foods as assigned by the Executive Chef or Executive Sous Chef to ensure that a quality, consistent product is produced which conforms to company standards.
• - Other duties and responsibilities as assigned

Professionalism

Follows all policies and procedures set forth by the organization and outlined in HRC's policy manuals.

Maintains confidentiality of patient and household information.

Meets all requirements as outlined by regulatory and licensure standards.

Technical Skills/Documentation

Maintains documentation in accordance