Lead Sous Chef: Culinary Leadership & Quality

StoryPoint; East Lansing (MI); On-site; USD 52,000 - 76,000; Full time

Job summary

CommonSail Investment Group is seeking a Sous Chef to support the Executive Chef in managing all aspects of the culinary and dining department for our Michigan locations. You will lead culinary staff, ensure high-quality plate presentation, supervise operations, and help with menu planning and food ordering.

The role emphasizes strong leadership, organization, and the ability to manage in the absence of the Executive Chef, with a focus on delivering excellent resident 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 supervises all 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

Culinary knowledge

Education

Sous Chef Certification

Job description

CommonSail Investment Group is seeking a Sous Chef to support the Executive Chef in managing all aspects of the culinary and dining department for our Michigan locations. You will lead culinary staff, ensure high-quality plate presentation, supervise operations, and help with menu planning and food ordering.

The role emphasizes strong leadership, organization, and the ability to manage in the absence of the Executive Chef, with a focus on delivering excellent resident dining experiences.