Senior Living Sous Chef Lead Kitchen & Menu Creatives

Rose Senior Living Carmel; Woburn (MA); On-site; USD 52,000 - 78,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Every Day Pay

Generous PTO

401k matching

Free meals

Career advancement

Team environment

Job summary

Delaney at the Vale in Woburn, MA is seeking an experienced Sous Chef to lead daily kitchen operations on our culinary team. You will supervise staff, help plan menus, train employees, and ensure food safety and quality.

This full-time role emphasizes leadership, creativity in menu development, and cost-conscious kitchen management. The ideal candidate has 2–3 years in a high-volume setting with fine dining preference, strong English communication, and supervisory experience.

Qualifications

• English instruction mastering and basic arithmetic comprehension.
• Excellent communication and leadership abilities.
• 2–3 years in a high-volume hotel/restaurant/club; fine dining preferred.
• Culinary education and supervisory background desirable.
• 1 year as Sous Chef in a high-volume setting preferred.
• Ability to plan and interpret recipes and specs.
• Knowledge of kitchen equipment operation and food safety basics.

Responsibilities

• Direct daily kitchen operations and supervise staff.
• Assist Executive Chef with hiring, scheduling, training and discipline.
• Develop weekly menus and manage cost control.
• Ensure adequate staffing and timely service.
• Maintain food safety, hygiene and presentation standards.
• Assist with budget and payroll controls as needed.
• Plan catered events and menu rollouts; creative input valued.
• Conduct quarterly inventory and ordering coordination.
• Mentor Expo staff to ensure plating quality and timing.

Education

Culinary education

Job description

Delaney at the Vale in Woburn, MA is seeking an experienced Sous Chef to lead daily kitchen operations on our culinary team. You will supervise staff, help plan menus, train employees, and ensure food safety and quality.

This full-time role emphasizes leadership, creativity in menu development, and cost-conscious kitchen management. The ideal candidate has 2–3 years in a high-volume setting with fine dining preference, strong English communication, and supervisory experience.