Senior Living Sous Chef | Flexible Hours & Career Growth

Otterbein Cridersville; Jackson (MI); On-site; USD 46,000 - 64,000; Full time

Benefits offered by this job

Medical Insurance with virtual visits

Vision & Dental Insurance

401(k) with company match

Paid Time Off

Holidays

Job summary

Otterbein SeniorLife is seeking a Sous Chef to lead daily dining operations across the campus, directing kitchen staff and ensuring high-quality food experiences for residents.

The role requires strong leadership, culinary expertise, ServSafe certification, and 2–5 years in LTC or similar settings. Candidates should demonstrate creativity, safety compliance, and a hands-on approach with the Executive Chef.

Qualifications

• A degree in Culinary science or related certificate would be a plus.
• Licensure with ServSafe certification.
• Experience: 2–5 years cooking in LTC or similar setting preferred.
• Understanding of kitchen equipment and staff management.

Responsibilities

• Excellent customer service is a must.
• Oversees kitchen staff activities and monitors food production/presentation.
• Monitors staff performance and provides feedback to Executive Chef.
• Mentor culinary staff as needed.
• Trains staff in procedures and policies.
• Ensure opening and closing procedures are completed.
• Oversee dining in the Long-Term Care Neighborhood.
• Work with Executive Chef hands-on.
• Schedule coordination and leadership responsibilities.
• Creative leadership and inventory oversight.
• Understand federal, state and local food/safety regulations.
• Flexible hours.

Skills

Strong leadership

Excellent customer service

Mentoring culinary staff

Education

Culinary degree/certificate

ServSafe certification

Tools

Microsoft Office

Outlook

Excel

Job description

Otterbein SeniorLife is seeking a Sous Chef to lead daily dining operations across the campus, directing kitchen staff and ensuring high-quality food experiences for residents.

The role requires strong leadership, culinary expertise, ServSafe certification, and 2–5 years in LTC or similar settings. Candidates should demonstrate creativity, safety compliance, and a hands-on approach with the Executive Chef.