Sous Chef

Bridge Senior Living LLC; Phoenixville, Northern (Chester County, KY); On-site; USD 53,000 - 68,000; Full time

Benefits offered by this job

Referral bonus

Tuition reimbursement

Competitive pay

401(k) with company match

Next Day Pay with PayActiv

Excellent benefits

Health insurance starting at $80 per月

Job summary

Bridge Senior Living LLC is hiring a full-time Sous Chef to lead and train kitchen staff, plan menus, and ensure compliant food preparation.

You will supervise dining services, manage inventories, and maintain sanitation while working closely with the Executive Chef to ensure quality and profitability.

Qualifications

• High school diploma or GED is required.
• CPR certification required.
• At least 3 years of related work experience.

Responsibilities

• Oversee kitchen staff activities and train kitchen workers.
• Plan menus and prepare foods in compliance with standards.
• Take weekly inventory and place orders for deliveries.
• Maintain sanitation and safety in food prep areas.
• Manage the schedule for kitchen employees and address 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! Full-time Sous Chef!

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 $80 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.

Attention Applicants: If you are an individual with a disability and require a reasonable accommodation to complete any part of the application process, please let us know. Likewise, if you are limited in the ability to access or use this online application process and need an alternative method for applying, we will determine an alternate way for you to apply. Please contact [e-mail] or 1-888-883-1796 for assistance with an accommodation.