Sous Chef

Somerby St Vincent; Birmingham (AL); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Employee referral bonus

Tuition reimbursement

Competitive pay

401(k) match

Next Day Pay

Excellent benefits

Health insurance

Job summary

Bridge Senior Living in Birmingham, AL is seeking a Sous Chef to supervise kitchen staff and ensure high-quality dining for residents. The role involves menu planning, food preparation, and compliance with safety standards.

We offer benefits including a $1,000 referral bonus, tuition reimbursement after three months of full-time employment, 401(k) with company match, Next Day Pay with PayActiv, health insurance starting at $75 per month for full-time associates, and competitive pay.

Qualifications

• High school diploma or GED required.

Responsibilities

• Supervise kitchen staff and direct training to ensure efficient, safe dining operations.
• Plan menus and prepare food per federal, state, and local standards.
• Take weekly inventory and place orders for dining services supplies and food.
• Maintain sanitation and safety in food preparation areas.
• Schedule kitchen employees and manage labor costs.
• Review menus with Executive Chef, set prices for catering at a profit.
• Resolve associates and resident concerns.

Skills

CPR Certified

Education

High school diploma or GED

Job description

Make a difference in the lives of others while personally thriving!

Join Bridge Senior Living – a certified Great Place to Work (2025-2026)!

Now Hiring!

What you can expect as a Sous Chef:

• $1,000 Employee Referral Bonus
• Tuition Reimbursement eligibility after three months of full-time employment
• Competitive pay
• 401(k) with company match
• Next Day Pay with PayActiv
• Excellent Benefits
• Offering health insurance benefits starting at $75 per month for full-time associates

Qualifications of an ideal Sous Chef:

• High school diploma or equivalent (GED)
• CPR Certified
• At least 3 year of related work experience

Sous Chef Job Summary:

The Sous Chef will supervise the activities of and directs the training of kitchen staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and safe dining department. Responsible for menu planning and food preparation in accordance with current federal, state, and local standards, guidelines, and regulations.

• Take weekly inventory of all dining services supplies and food following inventory policy and procedures. Place orders for truck deliveries.
• Establish, enforce, and maintain proper sanitation and safety in food preparation areas.
• Manage the schedule for all kitchen employees.
• Reviews menus with the Executive Chef, analyzes recipes, determines food, and labor and assigns prices to menu items for catering at a profit.
• Resolves associates and resident concerns

EEO Statement:

We are an Equal Employment Opportunity employer committed to providing equal opportunity in all of our employment practices, including selection, hiring, assignment, re-assignment, promotion, transfer, compensation, discipline, and termination. The Company prohibits discrimination, harassment, and retaliation in employment based on race; color; religion; genetic information; national origin; sex (including same sex); sexual orientation; gender identity; pregnancy, childbirth, or related medical conditions; age; disability or handicap; citizenship status; service member status; or any other category protected by federal, state, or local law.