Resident Dining Sous Chef | Lead Kitchen & Experience

Robinwood Retirement Community; South Windsor (CT); On-site; USD 55,000 - 70,000; Full time

Benefits offered by this job

Competitive compensation

Access pay anytime

Benefits stipend for health, dental, V

Life Insurance

Short- & Long-Term Disability

HSA, FSA, LSA

Accident & Hospital Indemnity

Legal & Identity Theft Protection

Paid Time Off

401(k) with employer match

Job summary

Robinwood Retirement Community is seeking a Sous Chef to ensure smooth, safe kitchen operations and create memorable dining experiences for residents. You will lead the culinary team, prepare a wide variety of dishes, and tailor meals to residents' preferences, working Tuesday through Saturday for lunch and dinner with holiday support.

In this role, you’ll train staff using structured programs, maintain sanitary workstations, monitor temperatures, and participate in meetings to enhance the

Qualifications

• Must be at least 21 years of age or older.
• Flexible schedule: lunch and dinner Tuesday-Saturday; holidays/events availability.
• Leadership or supervisory experience in culinary settings preferred.
• High school diploma or GED required; culinary degree preferred.
• Basic computer skills; data entry experience preferred.

Responsibilities

• Own the quality and presentation of every dish using diverse methods.
• Provide leadership in the Executive Chef’s absence and tailor scratch-made dishes to residents’ preferences.
• Assist and train team members using structured RLC training programs.
• Maintain clean, sanitary, and stocked workstations and manage product rotation.
• Monitor temperatures, follow closing checklists, and support the team.
• Participate in meetings and share ideas to enhance the dining experience.

Skills

Leadership in culinary preparation

Basic computer skills

Education

High school diploma or GED

Culinary degree or higher education preferred

Job description

Robinwood Retirement Community is seeking a Sous Chef to ensure smooth, safe kitchen operations and create memorable dining experiences for residents. You will lead the culinary team, prepare a wide variety of dishes, and tailor meals to residents' preferences, working Tuesday through Saturday for lunch and dinner with holiday support.

In this role, you’ll train staff using structured programs, maintain sanitary workstations, monitor temperatures, and participate in meetings to enhance the