Sous Chef

Wellmore of Tega Cay; Tega Cay (SC); On-site; USD 45,000 - 60,000; Full time

Job summary

Wellmore of Tega Cay is seeking a Sous Chef I to lead daily culinary operations and supervise cooks and staff, ensuring safe handling, accurate portions, and high-quality meals for residents.

You will manage menu planning, accommodate dietary needs, and enforce sanitation and safety standards while collaborating with front- and back-of-house teams to deliver an exceptional dining experience in a senior living setting.

Qualifications

• High school diploma or GED required.
• 2-year culinary degree preferred.
• 5+ years of high-volume food preparation; at least 3 years in a supervisory capacity; senior living experience preferred.
• Safe Serve certification required.
• Knowledge of proper food handling, storage, and safety protocols and regulations.
• Ability to read, write and follow directions in recipes; ability to lead and direct others.

Responsibilities

• Lead, coordinate, and support daily culinary operations for efficient meal preparation and service.
• Supervise cooks, utility aides, and culinary team to ensure quality, productivity, and adherence to procedures.
• Prepare and oversee hot and cold food items, ensuring consistency in taste, temperature, and presentation.
• Plan and execute menu production, accommodating special diets and therapeutic considerations.
• Ensure all food products meet standards for taste, appearance, temperature, texture, and portions.
• Conduct routine quality assurance by tasting and evaluating foods during prep and service.
• Monitor food safety practices, temperature controls, sanitation, and production records.
• Maintain food handling, storage, labeling, rotation, and disposal per regulations.

Skills

Team leadership

Food safety

Culinary excellence

Quality control

Education

High school diploma or GED

2-year culinary degree preferred

Job description

At Wellmore of Tega Cay, we're not just a luxury senior living company; we're a community recognized as a Great Place to Work —and we take immense pride in that designation. Our philosophy, "People First, Always," underscores everything we do. We believe that our dedicated team is our greatest asset, driving us to create compassionate, respectful, and meaningful interactions every day.

Why Choose Wellmore of Tega Cay?

• A Culture of Growth and Teamwork: We foster an environment where your contributions are celebrated, and your personal and professional growth is encouraged.
• Make a Difference: Your work will enrich the lives of our residents and fellow team members, creating a lasting positive impact in our community.
• Collaborative Environment: Join a team that values each member's input, promotes collaboration, and strives to create a vibrant and engaging atmosphere.

We're Looking for a Sous Chef I:

As the Sous Chef I, you will be responsible for comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising and supervision.

POSITION SUMMARY:

Possesses a comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising and supervision. Has knowledge of special diets and all applicable local, state and federal regulations.

ESSENTIAL FUNCTIONS:

• Lead, coordinate, and support daily culinary operations to ensure the efficient preparation, production, and service of meals in accordance with organizational standards and resident expectations.
• Supervise and provide direction to cooks, utility aides, and other culinary team members, ensuring quality performance, productivity, accountability, and adherence to established procedures.
• Prepare and oversee the preparation of hot and cold food items, including entrees, soups, salads, desserts, side dishes, accompaniments, and garnishes while maintaining consistency in quality and presentation.
• Assist in planning and executing menu production while accommodating special dietary requirements, therapeutic diets, allergen considerations, and resident.
• Ensure all food products meet standards for taste, appearance, temperature, texture, portion control, and overall dining excellence before being served.
• Conduct routine quality assurance checks by tasting and evaluating food products throughout preparation and service periods.
• Monitor food safety practices and verify that temperature checks, sanitation procedures, and production records are accurately completed and maintained.
• Ensure compliance with all food handling, storage, labeling, rotation, and disposal requirements, including local, state, federal, and company regulations.
• Maintain comprehensive knowledge of food safety, sanitation, infection prevention, and workplace safety standards and ensure team members consistently follow established protocols.
• Provide leadership in creating and maintaining a clean, organized, safe, and efficient kitchen environment while monitoring completion of assigned cleaning schedules and sanitation duties.
• Assist with inventory management, product utilization, waste reduction initiatives, and proper storage practices to support financial stewardship and operational efficiency.
• Foster positive communication and collaboration between back-of-house and front-of-house teams, as well as with residents, guests, vendors, and other departments.
• Support onboarding, coaching, training, and development efforts that enhance employee engagement, performance, and retention.
• Demonstrate knowledge of emergency preparedness, fire safety, and disaster response procedures and assist with implementation as needed.
• Participate in departmental meetings, required training programs, compliance education, and professional development activities.
• Promote a resident-centered service culture by ensuring every meal experience supports resident satisfaction, dignity, and quality of life.
• Perform additional duties and responsibilities as assigned to support departmental objectives and organizational success.

EDUCATION AND EXPERIENCE REQUIREMENTS:

• High school graduation or GED required.
• 2-year culinary degree preferred.
• Minimum of five years of food preparation experience in a high-volume dining services venue with at least three years in a supervisory capacity; experience in a senior living environment preferred.
• Possess and maintain Safe Serve certification.
• Knowledge of proper food handling, storage, and safety protocols and regulations.
• Ability to read, write and follow directions in a recipe.
• Ability to lead and direct the work of others.