Sous Chef I

Cascades Verdae; Fort Mill (SC); Hybrid; USD 52,000 - 72,000; Full time

Job summary

Wellmore of Tega Cay is seeking a Sou Chef I to lead daily culinary operations in a high-volume senior living kitchen. You will supervise cooks and staff, oversee hot and cold item preparation, and ensure safe, delicious meals that meet dietary and resident expectations.

The role requires extensive kitchen experience, a Safe Serve certification, and the ability to train team members while maintaining high quality, safety standards, and clean, organized work areas.

Qualifications

• Minimum 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.

Responsibilities

• Lead, coordinate, and support daily culinary operations to ensure efficient preparation, production, and service of meals.
• Supervise and provide direction to cooks, utility aides, and other culinary team members.
• Prepare and oversee preparation of hot and cold items, ensuring quality and presentation.
• Plan and execute menu production while accommodating dietary requirements and resident needs.
• Ensure food products meet standards for taste, appearance, temperature, and portion control.
• Conduct routine QA checks by tasting and evaluating food during preparation and service periods.
• Monitor food safety practices, temperature checks, sanitation procedures, and production records.
• Maintain knowledge of food safety, sanitation, and workplace safety standards and enforce protocols.

Skills

Leadership

Food safety knowledge

Kitchen supervision

Education

High school diploma or GED

2-year culinary degree

Safe Serve certification

Job description

Wellmore of Tega Cay | WTC - Wellmore of Tega Cay
111 Wellmore Dr
Fort Mill, SC 29708, USA

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.

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

Are You Ready to Make an Impact?

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

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.