Lead Sous Chef - Elevate Dining & Team Leadership

StoryPoint Group; East Lansing (MI); On-site; USD 42,000 - 64,000; Full time

Job summary

StoryPoint Group is seeking a Sous Chef in Michigan to support the Executive Chef in leading culinary operations for our senior living communities. The role emphasizes hands-on cooking, menu planning, and staff supervision to ensure high-quality meals and consistent service.

Responsibilities include hiring and coaching staff, overseeing food quality, portion control, cost management, and training kitchen personnel.

Qualifications

• Working toward 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

Sous Chef Certification

Leadership

Organization

Time management

Job description

StoryPoint Group is seeking a Sous Chef in Michigan to support the Executive Chef in leading culinary operations for our senior living communities. The role emphasizes hands-on cooking, menu planning, and staff supervision to ensure high-quality meals and consistent service.

Responsibilities include hiring and coaching staff, overseeing food quality, portion control, cost management, and training kitchen personnel.