Sous Chef | Lead Kitchen & Dining in Senior Living

MBK Senior Living; Olympia (WA); On-site; USD 33,000 - 34,000; Full time

Benefits offered by this job

401(k) retirement plan with company-m​

Free meal per shift

Educational Loan Assistance & Scholars

EAP for employees and household

Commuter Benefits

Job summary

MBK Senior Living is seeking a Sous Chef to lead our kitchen operations at our Olympia area community. You will prepare meals for residents under the direction of the Executive Chef and Director of Dining Services, ensuring adherence to menus, dietary requirements, and safety standards.

Responsibilities include supervising cooks, coordinating with dining leadership, managing inventory, and maintaining high-quality, appealing, and nutritious meals for residents.

Qualifications

• High School Diploma or GED required.
• Culinary training certification/degree preferred.
• ServeSafe Certification required.
• Current Food Handler's permit required.

Responsibilities

• Provide interim leadership and oversight for the kitchen staff, managing daily workflow when leadership is unavailable.
• Prepare all food according to planned menus and recipes, ensuring quality and proper portioning.
• Delegate tasks to cooks and supervise line during peak hours.
• Ensure food served at correct temperatures and properly charted.
• Assist with purchasing and inventory, maintain stock levels as directed.
• Maintain food safety, sanitation, and compliance with policies.

Skills

Communication skills

Team leadership

English proficiency

Education

High School Diploma or GED

Culinary training certification/degree

ServeSafe Certification

Food Handler's permit

Job description

MBK Senior Living is seeking a Sous Chef to lead our kitchen operations at our Olympia area community. You will prepare meals for residents under the direction of the Executive Chef and Director of Dining Services, ensuring adherence to menus, dietary requirements, and safety standards.

Responsibilities include supervising cooks, coordinating with dining leadership, managing inventory, and maintaining high-quality, appealing, and nutritious meals for residents.