Sous Chef

mbk; Thompson Place (WA); On-site; USD 33,000 - 34,000; Full time

Benefits offered by this job

401(k) with company match

Medical, Dental, and Vision coverage

Flexible Spending Accounts

Life Insurance

Educational Scholarships

Employee meal per shift

Job summary

MBK Senior Living is seeking a dedicated Sous Chef to prepare and cook meals for residents under the guidance of the Executive Chef or Director of Dining Services. You will lead kitchen staff, ensure high-quality dining experiences, and adhere to menus, dietary needs, and safety protocols.

The role covers 6:00am-6:30pm shifts, 36-40 hours weekly, with a pay range of $24.00-$25.00 per hour. Join a team focused on hospitality, wellness, and resident satisfaction.

Qualifications

• High School Diploma or equivalent required.
• Culinary training certification helpful but not required.

Responsibilities

• Provide interim leadership and oversight for kitchen staff when leadership is absent.
• Prepare meals according to menus and recipes; ensure quality, portioning, temperature, and presentation.
• Assist with purchasing, inventory, and supplies; maintain stock levels.
• Ensure food safety, sanitation, and regulatory compliance across all prep areas.
• Lead daily pre-meal briefings and support team during peak hours.

Skills

Food preparation

Team leadership

Food safety

Menu planning

Education

High School Diploma or equivalent

Job description

sous chef

At MBK Senior Living, we're committed to putting people first - our residents and team members. Exceeding expectations and enriching lives drives our day-to-day. And it's all powered by Yoi Shigoto, a Japanese concept that translates to "good, quality work." It's more than a mantra. It's part of our company-wide commitment to build trust, set high standards, and develop potential in ourselves and others!

Whether you're looking for a flexible, part-time job or the pathway to a lasting career, you'll find it here at MBK Senior Living-and a whole lot more!

When you join the MBK Senior Living team, you'll enjoy:

• Impacting lives and building lasting relationships
• Executing exceptional signature programs in dining, fitness, wellness, and care
• A supportive community team that encourages personal and professional growth and celebrates your success
• A fun-filled, energetic environment that's centered in hospitality and high-quality service
• Competitive salaries
• Leadership Development, Live In-Person Training, Virtual Training, Individual & Group Trainings
• All Team Members
• 401(k) retirement plan with company match up to 4%
• Employee Assistance Program (EAP) for employees and household members
• Financial and legal services
• Educational Loan Assistance & Scholarships
• Team Member Discount Programs
• Resources to support your physical, emotional, and financial wellness
• Free meal per shift
• Additional Benefits for Full-Time Team Members
• Comprehensive Medical, Dental, and Vision coverage
• Multiple medical plan options, including a Health Savings Account (HSA)-eligible plan with company contributions
• Flexible Spending Accounts (Healthcare and Dependent Care)
• Commuter Benefits
• Company-paid Life Insurance and Accidental Death & Dismemberment (AD&D) coverage
• Disability benefits (where applicable and subject to state-specific programs and eligibility requirements)
• Voluntary Accident, Critical Illness, and Hospital Indemnity Insurance

Job Description

Hours Vary 6:00am-6:30pm

Pay range: $24.00-$25.00 per hour

36-40 hours per week

Job Summary:

Prepare and cook meals for residents and assist in all aspects of food service operations under the direction of the Executive Chef or the Director of Dining Services. The Sous Chef is responsible for providing high-quality dining service in accordance with approved menus, diet specifications, sanitary practices, and resident preferences.

Duties & Responsibilities:

• Provide interim leadership and oversight for the kitchen staff, managing all daily workflow and operational needs when the Executive Chef and Director of Dining Services are not present in the community.
• Prepare all food according to planned menus and recipes provided, delegating as appropriate to cooks, and ensuring residents are served high-quality meals that are properly portioned, visually appealing, appetizing, nutritional, and meet special dietary requests or requirements.
• Consult with the Director of Dining Services or Executive Chef on any menu changes.
• Ensure all food is served at the correct temperature and charted appropriately.
• Assist with purchasing food and supplies, keep inventory records and accounts as directed by the Director of Dining Services or the Executive Chef, to maintain stock levels.
• Record temperatures of refrigerators, freezers, and dishwashers.
• Conduct quality assurance tests for all food items.
• Conduct daily pre-meal meetings and expedite the Chef's line during peak hours.
• Help supervise and assist other cooks, servers, and dishwashers.
• Review upcoming menu items to ensure all necessary ingredients are stocked and pulled to prepare as directed by recipes.
• Ability to have awareness of team dynamics, inventory, safety, cleanliness of the restaurant, budget, and expenses.
• Understand and maintain strict adherence to all food safety protocols, including cooking, equipment, and storage temperatures and techniques, and kitchen sanitation.
• Assist in food preparation for special meals and parties.
• Follow community fire safety and infection control practices and promptly report any unsafe conditions or equipment.
• Maintain a safe and secure environment for staff, residents, and guests following established safety standards, policies, and procedures.
• Understand and comply with Federal, State, and local regulations, and company policies and procedures concerning the department.
• Promote and lead with a spirit of teamwork and open communication through consistent mentoring, coaching, and recognition program utilization, in alignment with MBK principles and core values.
• Perform other duties and special projects as assigned or requested by the Executive Chef or Director of Dining Services.

Education and Licenses/Certifications Requirements:

High School Diploma or equivalent (GED), required.

A culinary training certification an