Senior Living Sous Chef: From-Scratch Kitchen & Growth

The Virginian by Cogir; Mantua (VA); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Competitive wages

Early access to paycheck

Health, Dental, Vision & Life

Paid vacation & holidays

401K with company match

Free meals at work

Employee Assistance Program

Employee referral program

Job summary

The Virginian by Cogir is seeking a skilled Sous Chef to lead daily kitchen operations in a senior living community. You will supervise cooks, plan menus, manage costs, and ensure high standards of sanitation and resident satisfaction.

Work with the Executive Chef and Dining Services leadership to deliver diverse, from-scratch meals, including seasonal menus, while training staff and maintaining regulatory compliance.

Qualifications

• High School Diploma or equivalent required; culinary education preferred.
• Serve Safe Manager certification and knowledge of kitchen sanitation and food codes.
• Minimum three years of food preparation in full-service kitchens; one year supervisory preferred.

Responsibilities

• Oversee daily kitchen operations and staffing for the community restaurant.
• Supervise back- and front-of-house staff and ensure budget adherence.
• Plan menus, monitor inventory, and manage cost controls.
• Ensure sanitation, safety, and regulatory compliance across the kitchen.
• Recruit, interview, hire, and train department staff; cover shifts as needed.
• Prepare meals per established menus, recipes, and dietary guidelines.

Skills

Food preparation

Supervisory experience

Knife handling

Dietary restrictions for seniors

Large-batch cooking

Creativity in menu planning

Education

High School Diploma

Culinary education preferred

Serve Safe Manager / Food Handler Certificate

Job description

The Virginian by Cogir is seeking a skilled Sous Chef to lead daily kitchen operations in a senior living community. You will supervise cooks, plan menus, manage costs, and ensure high standards of sanitation and resident satisfaction.

Work with the Executive Chef and Dining Services leadership to deliver diverse, from-scratch meals, including seasonal menus, while training staff and maintaining regulatory compliance.