Sous Chef

The Verandah Retirement Community

Lake Charles (LA)

On-site

USD 21,000 - 32,000

Full time

7 days ago

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Job summary

Sunshine Retirement Living in Lake Charles, LA, is seeking a Supervisor: Executive Chef or Management Team to help manage our kitchen operations. You will prepare nutritious meals, supervise staff, and ensure meals meet government and company standards in a compassionate, resident-centered environment.

The role requires strong food safety knowledge, teamwork, and excellent customer service. You will collaborate with the Executive Chef to plan menus, monitor portions, and train staff while

Qualifications

Must be 18 years of age and a high school graduate or equivalent.
Culinary Arts Degree or equivalent preferred.
Two years of experience in institutional or full-service restaurant cooking.
Maintain food handlers permit as necessary for state requirements.
Ability to read/prepare recipes in detail as provided by the company.
Knowledge of food service sanitation practices.

Responsibilities

Review menus and daily production worksheets for instructions.
Prepare meals following menus/recipes and safe handling procedures.
Coordinate prep with Executive Chef to ensure availability of food, supplies, and staff.
Serve nutritious, attractively garnished meals meeting high culinary standards.
Complete leftovers logs and minimize waste through time-safe practices.
Follow labeling, dating, and storage procedures in a compliant manner.
Ensure temperature logs are completed for cooler, freezer, and production sheets.
Maintain sanitation standards in all kitchen areas and equipment.
Focus on resident satisfaction and resolve food-complaint issues promptly.
Oversee kitchen staff in Executive Chef’s absence and assist in training new staff.
Ensure staff wear clean, appropriate uniforms and participate in special-function setup.
Perform administrative duties including menu planning, ordering, inventory, and payroll if required.
Performs other duties as assigned by supervisor.

Skills

Communication skills

Teamwork

Customer service

English fluency

Time management

Reading recipes

Sanitation knowledge

Problem solving

Education

High school diploma or equivalent

Culinary Arts Degree or equivalent

Tools

Word processing

Spreadsheet applications

Job description

Supervisor: Executive Chef or Management Team

FLSA Status: Hourly, non-exempt

Date Approved: September 2025

OVERALL JOB PURPOSE

To assist in managing the kitchen through preparation of nutritious, appetizing, and attractive meals, while working as a team with other Culinarymembers to provide smooth, efficient, and safe operation of the kitchen area. All policies and procedures of the company must be followed, including menus, presentation, and portion-control requirements.

MINIMUM JOB QUALIFICATIONS AND REQUIREMENTS

Must be 18 years of age
High school graduate or equivalent
Culinary Arts Degree or equivalent, preferred
Two (2) years of experience in institutional or full-service restaurant cooking
Maintain food handlers permit as necessary to fulfill state requirements
Ability to read and prepare recipes, in careful detail, as provided by the company
Knowledge of and ability to conform to Food Service sanitation practices
Ability to work with staff and residents to resolve food and/or service problems resourcefully and effectively
Possess computer skills, including word processing and spreadsheet applications
Ability to manage and maintain logs, reports, and records
In addition to the above, the following skills are preferred: experience serving senior citizens; familiarity with laws and regulations applicable to the Community and Human Resources procedures
Demonstrated ability to communicate effectively and politely in English, both verbally and in writing, with residents and staff
Ability to work in a team setting and be a team positive player
Maintain a positive, respectful, and professional approach with coworkers and residents
Possess excellent customer service and organizational skills
Ability to work under little supervision with time constraints while maintaining a high level of performance and meeting department deadlines
Ability to follow and adhere to policies, procedures, and standards
Satisfactorily pass company’s and state regulated criminal record clearance, health screening and TB clearance (if applicable)

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES

Review menus and daily food production worksheets for instructions
Prepare meals following company menus and recipes
Follow safe food-handling procedures
In conjunction with the Executive Chef, ensure that food, supplies, and appropriate personnel are available for the meal and assists in coordinating prep for the following days menu
Serve nutritious, attractively garnished food in an efficient manner ensuring high culinary standards are met
Complete leftover logs and use leftovers in a time-safe and creative manner to minimize waste
Follow procedures for covering, labeling, dating, and storing food in a compliant and timely manner
Ensure Temperature logs are completed at required time (Cooler, Freezer, Production Sheets, and Dishwasher)
Follow company sanitation and state and local health department standards by effectively cleaning while working, including the preparation and serving areas, pots and pans, kitchen surfaces, walls and floors using appropriated cleaning schedules and charts
Focus on resident satisfaction and effectively resolve any food-complaint issues as needed
Oversee the Community Culinary staff and overall smooth kitchen operation in the absence of the Executive Chef
Assist in training new food service employees as directed by the Executive Chef
Ensure that all Cooks and Culinary staff are wearing appropriate, clean, and neat uniforms.
Assign tasks as needed and assist in the set-up of special functions
Perform administrative duties including menu planning, ordering, receiving, invoice processing, inventory, end-of-month report, staffing and payroll if required
Performs other duties as assigned by supervisor

OTHER JOB DUTIES AND RESPONSIBILITIES

Perform all work assigned for the agreed-upon salary, accepting no additional payment or non-perishable gifts from residents, vendors, Community management, or others
Meet the assigned work requirements of the job. Regular attendance is required
Serve as a role model for all employees by displaying a responsible, cooperative, and positive attitude
Represent the Community in a professional, courteous, and friendly manner
Adhere to dress/appearance code. Changes in attire may be dictated by special occasion or weather
conditions. If you have questions, check with your supervisor
Adhere to all company policies, procedures, and standards
Promote resident advocacy and demonstrate excellent customer service at all times
Follow specified procedures regarding the handling of contaminated material encountered in accidents or injuries on the Community premises
Maintain personnel, resident, and business proprietary and/or confidential matters/material in strict confidence with management of the company (and/or other company staff as needed)
Maintains current food handlers permit and other certifications as necessary to fulfillstate regulations, including minimum annual education requirements to maintain active certification
This position may have supervisory responsibilities in the absence of the Executive Chef

Equal Employment Opportunity Statement:

Sunshine Retirement Living (The Company) proudly provides equal employment opportunities to all employees and applicants. We celebrate diversity and are committed to creating an inclusive environment where residents, employees, and families feel respected and valued, regardless of race, color, religion, sex, national origin, age, disability, or any other protected status.

Salary-History Statement:

Sunshine Retirement Living (The Company) is committed to fair and equitable pay practices. We do not request or consider an applicant’s past or current salary when making compensation decisions, in compliance with applicable salary history and pay equity laws.

PHYSICAL REQUIREMENTS

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

20% to 40%

40% to 60%

60% to 80%

80% to 100%

Stand

Walk

Sit

Pushing, pulling and/or reaching

Grasping and fine manipulation

Climb or balance

Stoop, kneel, crouch, or crawl

Talk or hear