Sous Chef

Cogir USA; Carson City (NV); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Competitive wages

Health, Dental, Vision, and Life Insurance

401K with company match

Paid Vacation, Holidays, and Sick Leave

Free meals at work

Job summary

Cogir USA in Carson City is seeking a motivated Sous Chef to manage daily kitchen operations in a senior living community. The ideal candidate will demonstrate strong culinary skills and experience in food preparation while maintaining safety and cleanliness standards.

The role requires overseeing kitchen staff, menu planning, and ensuring resident satisfaction through high-quality meals. Applicants should possess a culinary education and ideally, several years of experience in a similar role.

Qualifications

• Minimum of three years of food preparation experience in a full-service kitchen.
• Experience with large-batch cooking and following established recipes.
• Understanding of kitchen sanitation and food safety codes.

Responsibilities

• Oversee daily operations and staffing for the community's restaurant.
• Ensure top-notch dining experience and maintain documentation standards.
• Assist in planning menus and managing kitchen inventory.

Skills

Food preparation experience

Supervisory experience

Knowledge of kitchen equipment

Culinary creativity

Dietary restrictions knowledge

Education

High School Diploma or equivalent

Culinary education

Serve Safe Manager Certificate

Tools

Kitchen equipment

Job description

THE COMPANY

Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth‑focused environment for our team members.

WHAT WE OFFER

• Competitive wages, training, and growth opportunities.
• Early access to paycheck (pay on demand).
• Health, Dental, Vision, and Life Insurance.
• Paid Vacation, Holidays, and Sick Leave.
• 401K with company match.
• Free meals at work.
• Employee Assistance Program.
• Generous Employee Referral Program and more.

POSITION SUMMARY

Our Sous Chef, in collaboration with the Director of Culinary Experience, is responsible for all daily operations and staffing for the community's restaurant. This includes supervising all kitchen staff, meal preparation, purchasing, cost control, sanitation, safety, and staff training. As Sous Chef, you will have the opportunity to connect with and positively impact the lives of our residents daily. We create everything from traditional comfort food to unique and exciting culinary options from around the globe, and a seasonal menu that changes quarterly using fresh local ingredients. We focus on cooking and baking almost everything from scratch. The ideal candidate is a skilled and passionate culinary professional with a strong commitment to providing exceptional service to seniors.

KEY RESPONSIBILITIES

• Work closely with the Director of Culinary Experience (Executive Chef) to run the department efficiently and effectively within budget.
• Ensure resident satisfaction through a top‑notch dining experience.
• Direct and manage all back‑and‑front‑of‑the‑house staff.
• Maintain all departmental documentation according to state and federal regulations.
• Assist in the planning and execution of all menus and meal preparation, department and family events, and catering functions.
• Maintain inventory control of food, alcohol, supplies, and equipment, and purchase as necessary.
• Assist in the recruitment efforts for the department, including interviewing, hiring, and training staff.
• Cover shifts resulting from call‑offs.
• Prepare and cook meals following established menus, recipes, dietary, and sanitary guidelines.
• Ensure proper handling and storage of cleaning supplies and chemicals.
• Maintain a professional appearance.
• Aid in all kitchen operations as needed.

Requirements

Education and certificates

• High School Diploma or equivalent.
• Culinary education is preferred, or an equivalent combination of experience and education is required.
• Serve Safe Manager (Food Handler Certificate) with an understanding of kitchen sanitation and food codes.

Experience, Competencies, and Skills

• At least three (3) years of food preparation experience in full‑service kitchen surroundings, including following recipes and cooking dishes from scratch.
• At least one (1) year of supervisory experience is preferred.
• Knowledge of kitchen equipment and knife handling skills.
• Knowledge of dietary restrictions and meal modifications for seniors is a plus.
• Proficiency in preparing a variety of meals, including large‑batch cooking.
• Creative culinary and prep skills are a plus.
• Previous experience in senior living, healthcare, or hospitality settings is highly desirable.
• Availability to work flexible shifts, including weekends and holidays.