Lead Sous Chef: Elevate Dining & Team Performance

Byron Manor; Byron Township (MI); On-site; USD 52,000 - 76,000; Full time

Job summary

Byron Manor Senior Living in Byron Center, Michigan, is seeking a hands-on Sous Chef to lead daily kitchen operations, work with the Executive Chef, and help develop menus and special events.

This leadership role requires experience in high-volume food service, strong organization and communication, and the ability to train staff, ensure food safety, and deliver a consistent, high-quality resident dining experience.

Qualifications

• Professional culinary or high-volume food service experience.
• Knowledge of kitchen safety, sanitation, and food handling practices.
• Familiarity with commercial kitchen equipment.
• Strong organization and communication skills.
• The ability to work quickly without sacrificing quality.
• Leadership potential and the confidence to direct a kitchen.
• A team-first mentality.
• The physical ability to remain active and lift up to 50 pounds.
• Culinary education and previous supervisory experience are preferred.

Responsibilities

• Support all aspects of daily kitchen operations.
• Direct the kitchen when the Executive Chef is unavailable.
• Ensure food meets expectations for quality, presentation, portioning, and temperature.
• Assist with menu creation, planning, costing, and execution.
• Support daily features, holidays, catered events, and special functions.
• Assist with food orders, production schedules, records, and kitchen documentation.
• Train and support culinary team members.
• Maintain high standards for cleanliness, sanitation, and food safety.
• Identify operational problems and help develop solutions.
• Work with the team to deliver a consistently strong resident dining experience.

Skills

High-volume food service

Leadership

Organization

Communication

Team player

Kitchen safety

Tools

Commercial kitchen equipment

Job description

Byron Manor Senior Living in Byron Center, Michigan, is seeking a hands-on Sous Chef to lead daily kitchen operations, work with the Executive Chef, and help develop menus and special events.

This leadership role requires experience in high-volume food service, strong organization and communication, and the ability to train staff, ensure food safety, and deliver a consistent, high-quality resident dining experience.