Lead Sous Chef — Creative Menus & Team Leadership

Otterbein SeniorLife; Missouri; On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical Insurance with free virtualドo

Vision & Dental Insurance

Life Insurance

401(k) Retirement Savings Plan with公司匹

Paid Time Off (PTO)

Paid Holidays

Access to DailyPay

Tuition Reimbursement up to $5,250 per

Tuition Discounts with university andc

Employee Assistance Program (EAP)

Pet Insurance

Legal & Identity Theft Protection

Job summary

Otterbein SeniorLife is seeking a Sous Chef to manage daily kitchen operations and guide the dining experience across the campus. You will lead kitchen staff, ensure high-quality food preparation, and help drive menu development in a compassionate, patient-centered environment.

Expect strong leadership, hands-on collaboration with the Executive Chef, and adherence to federal, state, and local safety regulations. Experience in LTC settings and a culinary degree or certificate are preferred.

Qualifications

• Experience in LTC or similar setting preferred (2–5 years).
• Understanding of federal, state and local food and safety regulations.
• Proficiency with kitchen equipment maintenance and operations.
• Proven ability to lead and mentor kitchen staff.

Responsibilities

• Oversees kitchen staff and monitors food production and presentation.
• Provides performance feedback to the Executive Chef.
• Mentors culinary staff and trains in procedures and policies.
• Ensures opening and closing procedures are completed.
• Develops menus and recipes.
• Oversees dining experience in the Long-Term Care Neighborhood.

Skills

Leadership

Customer service

Kitchen equipment knowledge

Education

Culinary degree or certificate

Tools

Microsoft Office

Outlook

Excel

Job description

Otterbein SeniorLife is seeking a Sous Chef to manage daily kitchen operations and guide the dining experience across the campus. You will lead kitchen staff, ensure high-quality food preparation, and help drive menu development in a compassionate, patient-centered environment.

Expect strong leadership, hands-on collaboration with the Executive Chef, and adherence to federal, state, and local safety regulations. Experience in LTC settings and a culinary degree or certificate are preferred.