Sous Chef

Tmr-Management-LLC; Aiken (SC); On-site; USD 45,000 - 65,000; Full time

Job summary

Cumberland Village in Aiken is seeking a capable Sous Chef to lead daily kitchen production for breakfast, lunch, and dinner. You will be the second in command in the dining department, stepping in for the Executive Chef when needed and helping develop seasonal menus.

You will manage staff, ensure safety standards, and coordinate with residents during meals and events, with a clear path to advancement for the right candidate.

Qualifications

• 3+ years of professional cooking experience, including 1+ year as a sous chef, lead cook, or kitchen supervisor.
• ServSafe Food Handler certification; ServSafe Manager certification required or obtainable within 90 days of hire
• Ability to run a full production day independently, from prep through service and close
• Comfort being visible and engaged with residents in the dining room
• Availability for a seven-day operation, including rotating weekends and holidays
• Ability to stand for extended periods, lift up to 50 lbs, and work in a hot kitchen

Responsibilities

• Run daily production and the cook line for breakfast, lunch, and dinner
• Serve as person in charge of the kitchen in the Executive Chef's absence
• Assist with seasonal menu development, recipe standardization, and specials
• Execute therapeutic, modified-texture, and allergen-related requests accurately
• Direct cooks, prep staff, and dishwashers on shift; assign stations and keep service on time
• Train new team members on recipes, station standards, safety, and sanitation
• Manage prep lists, par levels, receiving, rotation, and monthly inventory to control waste
• Maintain HACCP-aligned practices, temperature logs, and survey-ready sanitation every day
• Be visible in the dining room and support catering, holiday meals, and special events

Skills

Sous chef experience

Production day leadership

ServSafe Food Handler

ServSafe Manager readiness

Resident engagement in dining room

Physical stamina

Weekly weekend availability

Kitchen supervision

Education

Culinary degree or equivalent training

Job description

About this position

Description: Cumberland Village is Aiken's premier independent senior living community, serving restaurant-style, made-to-order meals three times a day. We are hiring a Sous Chef to be the second in command of our dining department.

This is a real cooking job: scratch production, menu input, and a line you run. You hold the standard when the Executive Chef is off the floor, and you have a clear path to executive chef if you want it. No late-night restaurant grind.

WHAT YOU WILL DO

• Run daily production and the cook line for breakfast, lunch, and dinner
• Serve as person in charge of the kitchen in the Executive Chef's absence
• Assist with seasonal menu development, recipe standardization, and specials
• Execute therapeutic, modified-texture, and allergen-related requests accurately
• Direct cooks, prep staff, and dishwashers on shift; assign stations and keep service on time
• Train new team members on recipes, station standards, safety, and sanitation
• Manage prep lists, par levels, receiving, rotation, and monthly inventory to control waste
• Maintain HACCP-aligned practices, temperature logs, and survey-ready sanitation every day
• Be visible in the dining room and support catering, holiday meals, and special events

Requirements:

Required Skills/Abilities:

• 3+ years of professional cooking experience, including 1+ year as a sous chef, lead cook, or kitchen supervisor
• Ability to run a full production day independently, from prep through service and close
• ServSafe Food Handler certification; ServSafe Manager certification required or obtainable within 90 days of hire
• Comfort being visible and engaged with residents in the dining room
• Availability for a seven-day operation, including rotating weekends and holidays
• Ability to stand for extended periods, lift up to 50 lbs, and work in a hot kitchen

Education and Experience:

Preferred

• Senior living, hospitality, restaurant, club, resort, or hotel F&B background
• Culinary degree, apprenticeship, or equivalent formal training
• Experience with therapeutic or modified diets; CDM certification
• Catering, banquet, and scratch-production experience