Lead Sous Chef — Elevate Dining & Training (Full-Time)

Spectrum Retirement Communities, LLC; Kirkwood (MO); On-site; USD 32,000 - 34,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

401(k)

Job summary

Spectrum Retirement Communities, LLC is seeking a full-time Sous Chef to lead daily kitchen operations in a dining-focused environment. You will manage Line Cooks and Dishwashers, oversee orders, safety audits, and trainings, while ensuring top-notch plate presentation and cost control.

Ideal candidates bring strong leadership, communication, and organizational skills, with a background in culinary settings and a willingness to train staff.

Qualifications

• High School diploma or equivalent required; culinary training preferred.
• Leadership experience preferred.
• Must hold a Managers Food Handlers permit (facilitated by Spectrum Retirement).
• Experience in office environment, answering phones, or customer service preferred.
• Must be self-motivated, organized, and professional.
• Must be able to work independently and handle multiple tasks.
• Strong communication skills are critical; able to work with residents, families, and team members.

Responsibilities

• Hires and trains Line Cooks and Dishwashers under general direction of the Director of Food & Beverage.
• Places food and supply orders.
• Completes and documents safety audits and monthly in-service trainings.
• Ensures correct plate presentation prior to dishes leaving the kitchen.
• Oversees kitchen labor and food cost; monitors budget.
• Prepares high quality food.

Skills

Leadership experience

Communication skills

Customer service

Organization

Education

High School diploma or equivalent

Culinary training

Job description

Spectrum Retirement Communities, LLC is seeking a full-time Sous Chef to lead daily kitchen operations in a dining-focused environment. You will manage Line Cooks and Dishwashers, oversee orders, safety audits, and trainings, while ensuring top-notch plate presentation and cost control.

Ideal candidates bring strong leadership, communication, and organizational skills, with a background in culinary settings and a willingness to train staff.