Sous Chef - Lead Kitchen Ops & Plating (Full-Time)

Spectrum Retirement Communities, LLC; St. Louis (MO); On-site; USD 42,000 - 66,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

401(k)

Paid time off

Holiday pay

Daily Pay

Perk Spot discounts

Job summary

Spectrum Retirement Communities is seeking a full-time Sous Chef to lead daily kitchen operations, ensuring high-quality plates and timely service in our dining program for residents. You will hire and train Line Cooks and Dishwashers, manage food orders, safety audits, and monitor labor and food costs while maintaining excellent resident and family relations.

A High School diploma or equivalent is required; culinary training is preferred.

Qualifications

• High School diploma or equivalent required; culinary training preferred.
• Previous leadership experience preferred.
• Must hold a Managers Food Handlers permit, facilitated by Spectrum.
• Experience in an office environment, answering phones, or customer service preferred.
• Self-motivated, organized, and professional.
• Ability to work independently and manage multiple tasks.
• Strong communication skills for interaction with residents, families, and team.

Responsibilities

• Hires and trains Line Cooks and Dishwashers under general direction of the Director of Food & Beverage.
• Places food and supply orders.
• Completes and documents safety audits and monthly in-service trainings.
• Ensures correct plate presentation prior to dishes leaving the kitchen.
• Oversees kitchen labor and food cost; monitors budget.
• Prepares high quality food.

Skills

Leadership

Communication

Customer service

Organization

Multitasking

Professionalism

Education

High School diploma or equivalent

Culinary training

Job description

Spectrum Retirement Communities is seeking a full-time Sous Chef to lead daily kitchen operations, ensuring high-quality plates and timely service in our dining program for residents. You will hire and train Line Cooks and Dishwashers, manage food orders, safety audits, and monitor labor and food costs while maintaining excellent resident and family relations.

A High School diploma or equivalent is required; culinary training is preferred.