Senior Living Sous Chef: Lead Kitchen & Menu

Provincial Senior Living; Auburn (AL); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Competitive wages

Early wage access

Flexible scheduling

Paid time off

Health benefits (full-time)

401K with employer matching

Paid training

Advancement opportunities

Meals and uniforms

Employee Assistance Program

Job summary

Provincial Senior Living is seeking a Sous Chef to lead the kitchen team under the direction of the Executive Chef. You will help manage meal production, control costs, and ensure safety and quality across all food items and inventories.

The role requires a minimum of two years as a Sous Chef, supervisory experience preferred, and a current Food Services Sanitation certificate. An Associates Degree in Culinary Arts is preferred, with strong organizational and problem-solving skills.

Qualifications

• Two years’ Sous Chef experience or more.
• Supervisory experience preferred.
• Current Food Services Sanitation certificate required.
• Associates Degree in Culinary Arts preferred.
• Strong organizational and time management skills.
• Good judgment, problem solving and decision-making abilities.
• Ability to work weekends, evenings and flexible hours.

Responsibilities

• Supervise dietary/kitchen team and support the Executive Chef.
• Assist in controlling food costs.
• Maintain controls and security of all food items and supplies in storage.
• Enforce policies and procedures for meal production and coordination.
• Manage meal service: receive, rotate and inventory products; ensure correct portions and plate presentation.
• Record Food Safety Equipment and Temperature records.
• Perform FIFO inventory and secure storage of food and supplies.

Skills

Sous Chef experience

Supervisory experience

Food Safety certificate

Culinary degree preferred

Time management

Problem solving

Flexible hours

Education

Associates Degree in Culinary Arts

Job description

Provincial Senior Living is seeking a Sous Chef to lead the kitchen team under the direction of the Executive Chef. You will help manage meal production, control costs, and ensure safety and quality across all food items and inventories.

The role requires a minimum of two years as a Sous Chef, supervisory experience preferred, and a current Food Services Sanitation certificate. An Associates Degree in Culinary Arts is preferred, with strong organizational and problem-solving skills.