Lead Sous Chef – Senior Living Kitchen Leader

Provincial Senior Living; La Mirada (CA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Competitive wages

Access to wages before payday

Flexible scheduling

Paid time off

Comprehensive benefits

401(K) with employer matching

Paid training

Opportunities for advancement

Meals and uniforms

Employee Assistance Program

Job summary

Provincial Senior Living is seeking a dedicated Sous Chef to lead kitchen operations within our senior living communities. You will supervise the dietary/kitchen team and assist the Executive Chef in meal preparation and service.

This role focuses on controlling costs, maintaining safety records, and ensuring quality, portioning and presentation across meals, with weekend and evening availability required.

Qualifications

• Two years' Sous Chef experience and ability to supervise a dietary/kitchen team.
• Must maintain current Food Services Sanitation certificate.
• Associates Degree in Culinary Arts preferred.
• Strong organizational and time management skills, good judgment and problem solving.
• Ability to work weekends, evenings and flexible hours.

Responsibilities

• Provide supervision to dietary/kitchen team and support the Executive Chef.
• Assist in controlling food costs and inventory.
• Maintain food storage controls and security of items.
• Ensure meal production, preparation and coordination policies are followed.
• Oversee meal service, receive, rotate and portion products; ensure plate presentation.
• Record and maintain Food Safety Equipment Records and Food Safety Temperature Records.
• Rotate stock using First In First Out and secure storage areas.

Skills

Supervisory experience

Organizational skills

Time management

Judgment and problem solving

Weekend/evening flexibility

Education

Associates Degree in Culinary Arts

Job description

Provincial Senior Living is seeking a dedicated Sous Chef to lead kitchen operations within our senior living communities. You will supervise the dietary/kitchen team and assist the Executive Chef in meal preparation and service.

This role focuses on controlling costs, maintaining safety records, and ensuring quality, portioning and presentation across meals, with weekend and evening availability required.