Sous Chef

Rose Senior Living Carmel; Woburn (MA); On-site; USD 52,000 - 78,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Every Day Pay

Generous PTO

401k matching

Free meals

Career advancement

Team environment

Job summary

Delaney at the Vale in Woburn, MA is seeking an experienced Sous Chef to lead daily kitchen operations on our culinary team. You will supervise staff, help plan menus, train employees, and ensure food safety and quality.

This full-time role emphasizes leadership, creativity in menu development, and cost-conscious kitchen management. The ideal candidate has 2–3 years in a high-volume setting with fine dining preference, strong English communication, and supervisory experience.

Qualifications

• English instruction mastering and basic arithmetic comprehension.
• Excellent communication and leadership abilities.
• 2–3 years in a high-volume hotel/restaurant/club; fine dining preferred.
• Culinary education and supervisory background desirable.
• 1 year as Sous Chef in a high-volume setting preferred.
• Ability to plan and interpret recipes and specs.
• Knowledge of kitchen equipment operation and food safety basics.

Responsibilities

• Direct daily kitchen operations and supervise staff.
• Assist Executive Chef with hiring, scheduling, training and discipline.
• Develop weekly menus and manage cost control.
• Ensure adequate staffing and timely service.
• Maintain food safety, hygiene and presentation standards.
• Assist with budget and payroll controls as needed.
• Plan catered events and menu rollouts; creative input valued.
• Conduct quarterly inventory and ordering coordination.
• Mentor Expo staff to ensure plating quality and timing.

Education

Culinary education

Job description

When you work atDelaney at the Vale, you'll notice that its more than a typical senior living community. Its a uniquely uplifting community where active older adults enjoy vibrant living, rewarding opportunities, exceptional hospitality, and great friendships. This retirement community is conveniently located in the warm and welcoming town of Woburn, MA. You'll appreciate the beauty of our newly built community and all that it has to offer to residents and employees alike. You won't find our unique combination of an all-inclusive lifestyle, superior hospitality, and beautiful location anywhere else. We are currently seeking an experiencedSous Chef to work on our Culinary Team. If you're looking for a different perspective on culinary and senior living

You will enjoy:

• Medical, Dental, and Vision Insurance
• Offering Every Day Pay!
• Generous PTO plan
• 401k with company match
• Free meals in the culinary department
• Your personal and professional growth is important to us, so we provide continual professional training and career advancement opportunities.
• You will enjoy being part of a great team in a fun, engaging work environment!

Who you are:

1. Ability to understand and follow instructions in English, communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions.

2. Excellent communication and team leadership skills, focusing on problem-solving and mentoring to achieve department goals.

3. Two to three years’ experience in a high-volume hotel, restaurant, or club with fine dining preferred.

4. Culinary education and supervisory background are desirable.

5. One-year prior experience as a Sous Chef in high volume hotel, restaurant, or club with fine dining preferred.

6. Ability to plan and organize work to interpret instructions, recipes, specifications, and

standards.

7. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet.

General Summary:

The Sous Chef is responsible for the daily operations of the Dallas Retirement Village kitchens. The Sous Chef supervises all kitchen team personnel and assists the Executive Chef in hiring, scheduling, training, development, and discipline. In addition, the Sous Chef plans, develops and implements weekly menus as required.

1. Responsible for the effective direction of the Dallas Retirement Village kitchens.

2. Ensures adequate daily staffing and supervises the team.

3. Utilizes leadership skills and motivation techniques to maximize team members.

4. Meets and exceeds customer expectations by ensuring the department provides a Yes, I can level of teamwork.

5. Provides staff and team with the skills and training to execute value-added customer service.

6. Monitors trends in the industry and recommends appropriate actions to maintain the competitive status and profitability of the operation.

7. Inspects the daily set-up of food venues for all food production lines. Ensures accurate temperature control and that all food items are held in the proper "food safety zone."

8. Informs the Executive Chef of all activities and operational problems, making suggestions for improvement and corrections as needed.

9. Assist in budgetary and payroll expense control as required.

10. Assures proper safety, hygiene, and sanitation practices are followed.

11. Assists in creating, planning, costing, and executing menus, theme buffets, specials, and holiday menus. The ability to provide creative menu input (including different ethnic cuisines) is essential.

12. Develops new recipes, including daily entrée specials that exceed resident expectations while maintaining budgeted food cost goals.

13. Assists the Executive Chef in executing all catered and special functions and executing new menu rollouts.

14. Responsible for taking quarterly food inventory.

15. Assists with food orders, production sheets, and related material. Understands food cost and how to cost recipes correctly.

16. Ensures that each plate leaving the kitchen meets high presentation standards, is a quality product, and is adequately portioned. Trains the Expo position to ensure that all plating quality and food consistency standards are met, including service timing and garnishing.

17. Responsible for mentoring and training all kitchen employees. Must lead by example concerning attitude and performance. Must gain the respect of the kitchen staff and positively manage them.

18. Assist the Executive Chef with appropriate disciplinary measures as necessary.

19. Participates in daily pre-shift meetings and discusses any changes in the operations, including that day's specials.

20. Attends the weekly Food and Beverage Leadership meetings.

Job Info

• Job Identification 39046
• Job Category Culinary Services
• Posting Date 08/17/2026, 05:26 PM
• Job Schedule Full time
• Locations 300 Began Way, Woburn, MA, 01801, US