Senior Living Sous Chef - Scratch Kitchen & Resident Wellness

Merrill Gardens; Seattle (WA); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Medical, dental, vision

401(k) with company match

Free daily meal

Tuition reimbursement

Pet insurance

Advance Pay

EAP

Job summary

Merrill Gardens is seeking a Senior Living Sous Chef at The University location to support residents with high-quality, scratch-made meals in a warm, community-focused environment.

The role requires a minimum of 5 years’ experience in quality food preparation and proficiency in managing dining service during shifts. Culinary certification or degree is preferred and cost-effective benefits accompany full-time roles.

Qualifications

• Minimum of 5 years’ experience in quality food preparation.
• Experience in scratch cooking in a high volume, fine dining setting.
• Maintains documentation of all temperature charts and records.
• In absence of the Executive Chef, oversees directs all dining service Team Members assigned during a shift.
• Accurately completes all food production records in accordance with company policies and procedures.
• Prepares food items following proper procedures specified by Executive Chef.
• Other duties as assigned.

Responsibilities

• Oversee dining operations in absence of Executive Chef.
• Maintain temperature charts and food safety records.
• Prepare high-quality meals for residents in a high-volume setting.
• Coordinate team members during shifts and ensure service standards.
• Adhere to company policies for food production and documentation.

Skills

Quality food prep

Scratch cooking

MS Outlook

MS Word

Education

Culinary certification or degree

Tools

MS Outlook

MS Word

Job description

Merrill Gardens is seeking a Senior Living Sous Chef at The University location to support residents with high-quality, scratch-made meals in a warm, community-focused environment.

The role requires a minimum of 5 years’ experience in quality food preparation and proficiency in managing dining service during shifts. Culinary certification or degree is preferred and cost-effective benefits accompany full-time roles.