Senior Living Sous Chef: Lead, Create & Elevate Menus

wesleywillows; Rockford (IL); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

401(k) Retirement Plan

Job summary

Wesley Willows in Rockford, IL is seeking a Sous Chef to support daily kitchen operations in a senior living community. This role focuses on high-quality food preparation, cost control, and regulatory compliance, reporting to the Corporate Executive Chef.

You will lead back-of-house staff, supervise food production, maintain sanitation, manage inventory and catering events, and apply strong leadership and culinary skills in a compassionate, health-focused environment.

Qualifications

• 5+ years relevant experience in kitchen operations and management.
• Possess and maintain a current ServSafe Food Manager’s License.
• Excellent interpersonal, customer service, and oral/written communication skills.
• Extensive catering/event experience.
• Understanding of BOH financial systems, methods and operations.
• Valid Driver’s License.
• Must be at least 18 years of age or older.

Responsibilities

• Support the Corporate Executive Chef in managing daily kitchen operations.
• Ensure high-quality food preparation, cost control, and regulatory compliance.
• Supervise back-of-house staff, oversee food production, maintain sanitation standards, manage inventory and ordering, and assist with catering and special events.
• The role requires strong leadership, multitasking, and culinary skills, along with knowledge of food safety and dietary regulations in a CCRC setting.

Skills

Leadership

Operations management

Food safety knowledge

Communication

Catering experience

Education

ServSafe Food Manager’s License

Job description

Wesley Willows in Rockford, IL is seeking a Sous Chef to support daily kitchen operations in a senior living community. This role focuses on high-quality food preparation, cost control, and regulatory compliance, reporting to the Corporate Executive Chef.

You will lead back-of-house staff, supervise food production, maintain sanitation, manage inventory and catering events, and apply strong leadership and culinary skills in a compassionate, health-focused environment.