Lead Sous Chef - Culinary Leadership & Menu Mastery

StoryPoint; Grove City (OH); On-site; USD 42,000 - 60,000; Full time

Job summary

CommonSail Investment Group seeks a dedicated Sous Chef to assist the Executive Chef in managing all aspects of the culinary and dining department in our senior living communities across multiple states. You will lead culinary staff, participate in hiring and performance management, and help plan menus and order supplies.

The role emphasizes quality control, plate presentation, cost management, and delivering high resident satisfaction through excellent dining experiences.

Qualifications

• Working towards Sous Chef Certification or comparable work experience.
• Must demonstrate proven leadership abilities, strong organization, and time management skills.

Responsibilities

• Assist Executive Chef in hiring, coaching, and performance management for culinary operations
• Directly supervise culinary staff
• Assist Executive Chef in managing and training culinary and dining personnel
• Supervises culinary staff regarding product quality, portion, cost controls, scheduling, and staffing
• Responsible for quality of food served by tasting items and plate presentation
• Assists with menu planning and development and ordering of food supplies
• Prepare and cook meals to order
• Responsible for managing the culinary department in absence of the Executive Chef
• Assist Cooks as needed
• When necessary, steps in to assist during emergencies or rush periods
• Achieve 100% resident satisfaction through plate presentation and taste
• Circulate all dining rooms during meal times daily for resident feedback
• Supports the mission, values, and vision of Senior Village Management

Skills

Leadership

Time management

Organization

Education

Sous Chef Certification (in progress)

Job description

CommonSail Investment Group seeks a dedicated Sous Chef to assist the Executive Chef in managing all aspects of the culinary and dining department in our senior living communities across multiple states. You will lead culinary staff, participate in hiring and performance management, and help plan menus and order supplies.

The role emphasizes quality control, plate presentation, cost management, and delivering high resident satisfaction through excellent dining experiences.