Sous Chef - Lead Kitchen, Mentor Team, Resident Dining

Holiday by Atria; Clarksville (TN); On-site; USD 40,000 - 55,000; Full time

Benefits offered by this job

Paid holidays & PTO

Annual rewards program

Scores rewards based on surveys

Health, Dental, Vision, Life Insurance

401(k) with employer match

Job summary

Holiday by Atria in Clarksville, TN is seeking a Sous Chef to join the Dining Services team. You will prepare nutritious, appetizing meals for residents, following menus and recipes, while ensuring portion control and timely service.

You will oversee kitchen operations in the absence of the Executive Chef, mentor staff, maintain sanitation standards, manage logs and inventory, and contribute to resident satisfaction through quality food and service.

Qualifications

• Must have strong English communication and excellent customer service skills.
• Experience mentoring and directing others.
• Ability to prepare and follow recipes.
• Knowledge of sanitation and safe food handling practices.
• Basic computer skills required.

Responsibilities

• Prepare nutritious, appetizing, and attractive meals following Holidays menus and recipes.
• Oversee kitchen service setup and ensure timely, presentable meals.
• Follow food safety handling procedures and maintain accurate logs.
• In absence of the Executive Chef, supervise dining services staff and overall kitchen operations.
• Focus on resident satisfaction and address any food-related concerns.
• Perform administrative duties such as menu planning, ordering, inventory, and payroll as needed.

Skills

Customer service

Communication skills

Mentoring

Recipe following

Sanitation knowledge

Basic computer skills

Education

High school diploma or equivalent

Job description

Holiday by Atria in Clarksville, TN is seeking a Sous Chef to join the Dining Services team. You will prepare nutritious, appetizing meals for residents, following menus and recipes, while ensuring portion control and timely service.

You will oversee kitchen operations in the absence of the Executive Chef, mentor staff, maintain sanitation standards, manage logs and inventory, and contribute to resident satisfaction through quality food and service.