Junior Sous Chef

Hebrew SeniorLife Hospice Care; Dedham (MA); On-site; USD 75,000 - 110,000; Full time

Job summary

Hebrew SeniorLife Hospice Care in Dedham, MA is seeking a culinary supervisor to lead the kitchen team, develop menus, and ensure compliance with licensure, sanitation, and safety standards. You will oversee training, oversee daily production, and coordinate with the Executive Chef and Sous Chef to maintain high-quality meals for patients and households.

The role emphasizes leadership, staff development, and adherence to ServSafe and OSHA requirements in a healthcare kitchen environment.

Qualifications

• Leadership of culinary team and supervision of assigned tasks.
• Training newly hired cooks, nutritional assistants, and interns.
• Ensuring licensure, food safety, and sanitation regulations are followed.
• Ability to work with Executive Chef on menu development and cost control.

Responsibilities

• Supervises culinary team and coordinates assignments to ensure economical and timely production.
• Oversees training of kitchen staff and interns.
• Ensures compliance with local, state, and federal requirements for culinary operations.
• Reviews menus, recipes, and analyzes food, labor, and overhead costs.
• Maintains sanitation, ServSafe, and safety standards; adheres to OSHA guidelines.
• Communicates with Executive Chef on daily kitchen issues and equipment needs.
• Coordinates with nutrition, dietary interns, and kitchen staff on plate presentation.
• Oversees food orders for kitchen, RSU pantry, and households.
• Participates in weekly audits and onboarding/training activities.

Skills

Leadership

Staff training

Food safety

Regulatory compliance

Job description

Job Description

I. Position Summary

I. 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, RSU Pantry, 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.

II. Core Competencies

II. 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 the supervisor. Recognize problems independently and work toward improving systems and procedures. Employee-focused through engagement, hands‑on support, and training. Motivate staff while promoting the 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 safe and efficient quality care.

III. Position Responsibilities

• Works directly with the Executive Chef and the Executive Sous Chef on menu development and engineering, reviewing menus, analyzing recipes, and determining food, labor, and overhead costs.
• Notes the utilization of food surpluses and leftovers, taking into account the probable number of guests and the popularity of various dishes.
• Familiarizes newly hired Cooks, Nutritional Assistants, Culinary Associates, Stewards, and Dietary interns with practices of the kitchen 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 the 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
• Participation 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, RSU pantry, and households.
• Manage leftovers/storage/usage and cooler organization (walk-ins and reach-ins in hot and cold production areas.
• Oversee filling of food orders for the kitchen, RSU pantry, and households.
• .Communicate with Nutrition Lead on any daily adjustments.
• Communicate daily with the Executive Sous Chef & Executive Chef on any issues in the kitchen.
• Ensure daily production is being followed accurately according to the prep list and RSU tally guides.
• Support Onboarding and Training new employees with guidance from the Executive Sous Chef & Executive Chef.
• Participate in the 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 Nutritional Assistance, Culinary Associates, and Dietary interns 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 b