Sous Chef: Lead Kitchen & Menu Excellence

StoryPoint; Memphis (TN); On-site; USD 52,000 - 68,000; Full time

Job summary

StoryPoint in Memphis, TN is seeking a Sous Chef to assist the Executive Chef in managing all aspects of the culinary and dining department. You will play a key role in guiding culinary operations and ensuring high-quality food presentation.

Responsibilities include supervising culinary staff, training team members, contributing to menu planning, and maintaining quality, portion control, and cost considerations while maintaining resident satisfaction.

Qualifications

• Working towards Sous Chef Certification or comparable work experience.
• Must demonstrate proven leadership abilities, strong organization, and time management skills.

Responsibilities

• Assist Executive Chef in hiring, coaching, and performance management for culinary operations
• Directly supervises all culinary staff
• Assist Executive Chef in managing and training culinary and dining personnel
• Supervises culinary staff regarding product quality, portion, cost controls, scheduling, and staffing
• Responsible for quality of food served by tasting items and plate presentation
• Assists with menu planning and development and ordering of food supplies
• Prepare and cook meals to order
• Responsible for managing the culinary department in absence of the Executive Chef
• Assist Cooks as needed
• When necessary, steps in to assist during emergencies or rush periods
• Achieve 100% resident satisfaction through plate presentation and taste
• Circulate all dining rooms during meal times daily for resident feedback
• Supports the mission, values, and vision of Senior Village Management

Skills

Leadership abilities

Organization

Time management

Education

Sous Chef Certification

Job description

StoryPoint in Memphis, TN is seeking a Sous Chef to assist the Executive Chef in managing all aspects of the culinary and dining department. You will play a key role in guiding culinary operations and ensuring high-quality food presentation.

Responsibilities include supervising culinary staff, training team members, contributing to menu planning, and maintaining quality, portion control, and cost considerations while maintaining resident satisfaction.