Lead Sous Chef — Mentor Kitchen Team & Menus

StoryPoint; Shaker Heights (OH); On-site; USD 42,000 - 60,000; Full time

Job summary

CommonSail Investment Group is seeking a Sous Chef to support the Executive Chef in managing culinary and dining operations across our senior living communities. Assist with hiring, coaching, and performance management; supervise culinary staff; aid in menu planning and food procurement; prepare meals to order and ensure high quality, presentation, and consistency.

Strong leadership and organizational skills are essential to succeed in a fast-paced environment.

Qualifications

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

Responsibilities

• Assist Executive Chef in hiring, coaching, and performance management for culinary operations
• Directly supervise 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

Organizational skills

Education

Sous Chef Certification (in progress)

Job description

CommonSail Investment Group is seeking a Sous Chef to support the Executive Chef in managing culinary and dining operations across our senior living communities. Assist with hiring, coaching, and performance management; supervise culinary staff; aid in menu planning and food procurement; prepare meals to order and ensure high quality, presentation, and consistency.

Strong leadership and organizational skills are essential to succeed in a fast-paced environment.