Sous Chef - Innovative Dining for Senior Living

Highland Springs by Erickson Senior Living; Springfield (VA); Hybrid; USD 61,000 - 64,000; Full time

Benefits offered by this job

Medical, dental, and vision packages

PTO plans

Volunteer hours

Onsite medical centers

Discount on food and drinks

Job summary

Greenspring Village by Erickson Senior Living in Springfield, VA is seeking a talented Sous Chef who thrives in a fast-paced kitchen and loves creating exceptional dining experiences for residents. You will lead culinary operations in the Chef’s absence, ensuring high standards in food production and service.

The role requires 3+ years of full-service kitchen experience and at least 6 months of supervisory experience, with weekend availability.

Qualifications

• Minimum of 3 years full-service experience.
• Minimum of 6 months supervisory and coaching experience.
• Must be able to work some weekends and holidays.
• Be able to lift and/or move objects weighing up to 50 pounds.
• Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers.

Responsibilities

• Supervises the scheduling, training, and discipline of all culinary and utility staff. The Sous Chef will oversee all culinary functions in the Chef’s absence, including staffing, food production, utility management, and kitchen sanitation.
• Manages daily kitchen production and food preparation to ensure timely service of resident meals.
• Directs the preparation and service of all menu items, including adherence to recipes, proper food handling, food safety, quality, dietary restrictions, and production forecasts.
• Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock.

Skills

Culinary experience

Supervisory experience

Weekend availability

Job description

Greenspring Village by Erickson Senior Living in Springfield, VA is seeking a talented Sous Chef who thrives in a fast-paced kitchen and loves creating exceptional dining experiences for residents. You will lead culinary operations in the Chef’s absence, ensuring high standards in food production and service.

The role requires 3+ years of full-service kitchen experience and at least 6 months of supervisory experience, with weekend availability.