Senior Living Sous Chef — Lead Culinary & Kitchen Operations

Holiday by Atria; Matthews (NC); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

401(k) employer match

Tuition reimbursement

Anniversary rewards

Job summary

Holiday by Atria is seeking a dedicated Sous Chef to join our Dining Services team in Matthews, NC. You will prepare nutritious, appetizing, and seasonal meals for residents and help ensure a smooth, safe kitchen operation in a senior living community.

Responsibilities include reviewing menus, coordinating food service, maintaining sanitation standards, and supporting the Executive Chef. You will mentor staff, follow recipes, and manage records as needed.

Qualifications

• High school diploma or equivalent.
• 2+ years’ experience in industry or full-service restaurant cooking.
• Effective communication in English and excellent customer service skills.
• Experience mentoring and directing others.
• Ability to prepare and follow recipes.
• General knowledge of sanitation and safe food handling practices.
• Basic computer skills.

Responsibilities

• Prepare nutritious, appetizing meals for residents.
• Ensure smooth, efficient, and safe kitchen operations.
• Review menus and recipes, follow portions and standards.
• Oversee food service setup and presentation.
• Follow sanitation procedures and store foods correctly.
• Support Executive Chef in kitchen operations when needed.
• Focus on resident satisfaction and address food-related concerns.
• Perform related administrative duties as required.

Skills

Communication

Customer Service

Mentoring

Recipe Following

Sanitation Knowledge

Basic Computer Skills

Education

High school diploma or equivalent

Job description

Holiday by Atria is seeking a dedicated Sous Chef to join our Dining Services team in Matthews, NC. You will prepare nutritious, appetizing, and seasonal meals for residents and help ensure a smooth, safe kitchen operation in a senior living community.

Responsibilities include reviewing menus, coordinating food service, maintaining sanitation standards, and supporting the Executive Chef. You will mentor staff, follow recipes, and manage records as needed.