Sous Chef

The Reserve at Lake Austin; Austin (TX); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Immediate pay access

Tuition reimbursement

Medical benefits with discounted gym

Dental, vision, life, and disability

401(k) with company match

Paid holidays and paid time off

Employee Assistance Program (EAP)

Perks and employee discount programs

Job summary

The Reserve at Lake Austin is seeking a skilled Sous Chef to support the Director of Culinary Experience in all aspects of the community's culinary operations. This hands‑on leader will ensure consistently high‑quality dining for residents, guests, and team members by executing menus, upholding food safety, and coaching the team.

Responsibilities include supervising kitchen staff, planning meals per menus, maintaining standards of flavor, presentation, and nutrition, plus ensuring compliance

Qualifications

• 2+ years of progressive culinary experience, including supervisory duties; senior living, healthcare, or hospitality environment preferred.
• Formal culinary training or certification preferred.
• Strong knowledge of cooking methods, kitchen equipment, and food production standards.
• Proven ability to lead, train, and motivate a culinary team.
• Ability to follow standardized recipes, portion guidelines, and menu cycles for regular and therapeutic diets.
• Excellent time management, organization, and composure in a fast‑paced environment.
• Strong written and verbal communication skills; sound judgment under pressure.
• High level of integrity and genuine compassion for older adults and their families.
• ServSafe® / Food Handler certification (or ability to obtain and maintain upon hire).
• Compliance with applicable health requirements, including the annual influenza vaccination.

Responsibilities

• Serve as second‑in‑command; assume leadership in the Director’s absence.
• Supervise and coordinate daily activities of line cooks, prep cooks, and dishwashers.
• Provide hands‑on instruction on cooking techniques, portion control, and plating.
• Lead daily pre‑service meetings (menu highlights, safety reminders, service goals).
• Ensure all culinary team members follow community policies and professional standards.
• Plan and prepare meals according to established menus and standardized recipes.
• Maintain exceptional standards for flavor, consistency, and presentation.
• Prepare menu items to meet therapeutic/nutritional guidelines and physician orders.
• Monitor production for accuracy and timely service; conduct tastings and quality checks.
• Maintain strict adherence to ServSafe® standards and all local/state regulations.
• Oversee proper receiving, storing, labeling, and rotation (FIFO) of all food and supplies.
• Keep equipment and work areas clean, organized, and in good working order.
• Participate in inspections and implement corrective actions promptly.
• Assist with ordering, inventory management, and cost control to minimize waste.
• Maintain production records, temperature logs, and required documentation.
• Collaborate on new menu items, seasonal offerings, and special event menus.
• Support staffing and scheduling to ensure efficient coverage.
• Model a culture of hospitality and customer service excellence.
• Engage with residents in dining rooms to gather feedback and elevate satisfaction.
• Address food‑related concerns promptly and professionally.
• Foster a positive, respectful, team‑oriented environment.
• Support cross‑departmental collaboration for seamless service.
• Uphold a professional image in appearance, communication, and behavior.
• Perform other duties as assigned by the Director of Culinary Experience.

Skills

Culinary leadership

Food safety

Menu planning

Staff training

Standardized recipes

Time management

Communication skills

ServSafe certification

Senior living experience

Education

Culinary training/certification

Job description

The Reserve at Lake Austin — The Reserve at Lake Austin | Austin, TX

Love to make a difference in the lives of seniors?

At The Reserve at Lake Austin, we are guided by our Core Values—Compassion, Communication, Commitment, and Creativity which shape how we care for residents, support families, and work together as a team.

What Solera Offers You

• A growing company with opportunities for career advancement
• Immediate pay access — no more waiting for payday
• Tuition reimbursement to support your professional growth
• Comprehensive medical benefits with discounted gym memberships
• Dental, vision, life, and disability insurance
• 401(k) retirement plan with company match
• Paid holidays and paid time off
• Employee Assistance Program (EAP)
• Perks and employee discount programs
• Supportive, team-oriented workplace culture

The Sous Chef supports the Director of Culinary Experience in all aspects of the community’s culinary operations. This hands‑on leader ensures consistently high‑quality dining experiences for residents, guests, and team members by executing menus, upholding food safety and sanitation standards, coaching the team, and delivering exceptional hospitality.

Sous Chef Key Responsibilities

Kitchen Leadership & Supervision

• Serve as second‑in‑command; assume leadership in the Director’s absence
• Supervise and coordinate daily activities of line cooks, prep cooks, and dishwashers
• Provide hands‑on instruction on cooking techniques, portion control, and plating
• Lead daily pre‑service meetings (menu highlights, safety reminders, service goals)
• Ensure all culinary team members follow community policies and professional standards

Culinary Execution & Food Quality

• Plan and prepare meals according to established menus and standardized recipes
• Maintain exceptional standards for flavor, consistency, and presentation
• Prepare menu items to meet therapeutic/nutritional guidelines and physician orders
• Monitor production for accuracy and timely service; conduct tastings and quality checks

Food Safety & Sanitation

• Maintain strict adherence to ServSafe® standards and all local/state regulations
• Oversee proper receiving, storing, labeling, and rotation (FIFO) of all food and supplies
• Keep equipment and work areas clean, organized, and in good working order
• Participate in inspections and implement corrective actions promptly

Administrative & Operational Support

• Assist with ordering, inventory management, and cost control to minimize waste
• Maintain production records, temperature logs, and required documentation
• Collaborate on new menu items, seasonal offerings, and special event menus
• Support staffing and scheduling to ensure efficient coverage

Resident & Guest Experience

• Model a culture of hospitality and customer service excellence
• Engage with residents in dining rooms to gather feedback and elevate satisfaction
• Address food‑related concerns promptly and professionally

Teamwork & Professionalism

• Foster a positive, respectful, team‑oriented environment
• Support cross‑departmental collaboration for seamless service
• Uphold a professional image in appearance, communication, and behavior
• Perform other duties as assigned by the Director of Culinary Experience

Sous Chef Qualifications

• 2+ years of progressive culinary experience, including supervisory duties; senior living, healthcare, or hospitality environment preferred
• Formal culinary training or certification preferred
• Strong knowledge of cooking methods, kitchen equipment, and food production standards
• Proven ability to lead, train, and motivate a culinary team
• Ability to follow standardized recipes, portion guidelines, and menu cycles for regular and therapeutic diets
• Excellent time management, organization, and composure in a fast‑paced environment
• Strong written and verbal communication skills; sound judgment under pressure
• High level of integrity and genuine compassion for older adults and their families
• ServSafe® / Food Handler certification (or ability to obtain and maintain upon hire)
• Compliance with applicable health requirements, including the annual influenza vaccination (medical/religious exemptions considered per policy and law)

The Reserve at Lake Austin is an Equal Opportunity Employer. We are committed to providing equal employment opportunities to all employees and applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, genetic information, veteran status, or any other protected status under applicable law