Sous Chef

Golden Bell Senior Living; Aiken, Northern (SC, KY); Hybrid; USD 42,000 - 54,000; Full time

Job summary

Cumberland Village in Aiken is seeking a Sous Chef to lead the dining room alongside the Executive Chef. This role focuses on scratch production, menu input, and running a full production day without late-night restaurant grind.

You will supervise cooks, prep staff, and dishwashers, guide seasonal menu development, ensure safety and sanitation, and support catering and special events. ServSafe certification is required or achievable within 90 days, with 3+ years cooking and 1+ year leadership.

Qualifications

• Minimum 3 years professional cooking experience
• At least 1 year in a supervisory kitchen role (sous chef/lead cook/kitchen supervisor)
• ServSafe certification required or obtainable within 90 days of hire

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

3+ years cooking experience

Sous chef experience

ServSafe certification

Education

Culinary degree or equivalent training

Job description

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