Lead Sous Chef: Create Menus, Guide High-Volume Kitchen

Covenant Living Communities and Services; Maryville (MO); On-site; USD 31,000 - 42,000; Full time

Benefits offered by this job

Medical, dental and vision insurance

Employer paid life and disability

PTO & six holidays

403(b) with 3% employer match

Fitness center access

Job summary

Covenant Living is hiring a skilled culinary leader to oversee daily operations, menu development, and production at a high-volume facility. You will mentor staff, ensure quality, and manage cost controls while upholding safety and sanitation standards.

Responsibilities include planning, ordering, inventory, and supporting therapeutic diets. You must adapt to a fast-paced environment and supervise dietary needs with strong leadership and communication.

Qualifications

• Minimum of three years lead experience as a Sous Chef or equivalent role at a high-volume restaurant.
• 5+ years’ experience managing high volume and fast paced commercial kitchens.
• 3+ years’ cooking experience in a fine dining environment and leadership role preferred.

Responsibilities

• Oversee daily culinary operations and supervise production of daily specials while delegating tasks and ensuring quality.
• Assist Executive Chef with planning, ordering, inventory and overall kitchen operations.
• Mentor kitchen staff and enforce food safety policies and procedures.
• Prepare and serve foods for therapeutic diets and accommodate dietary preferences.
• Estimate ingredient quantities to meet menus and recipe standards.
• Ensure sanitation, temperature control, and proper storage across all kitchen stations.

Skills

Menu development

Staff leadership

Food safety

Inventory management

Cost control

Quality consistency

Kitchen sanitation

Dietary modification

Communication

Education

High school diploma

Culinary Arts Degree

Sanitation certification

Safe Food Handling certification

Job description

Covenant Living is hiring a skilled culinary leader to oversee daily operations, menu development, and production at a high-volume facility. You will mentor staff, ensure quality, and manage cost controls while upholding safety and sanitation standards.

Responsibilities include planning, ordering, inventory, and supporting therapeutic diets. You must adapt to a fast-paced environment and supervise dietary needs with strong leadership and communication.