Sous Chef: Lead Kitchen & Resident Dining Experience

Meridian Senior Living; Pompano Beach (FL); On-site; USD 29,000 - 34,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Life Insurance

Long-Term Disability

Tuition Reimbursement

401K

Employee Discounts

Pet Insurance

Telemedicine

Job summary

Meridian Senior Living’s The Preserve at Palm Aire in Pompano Beach, FL is seeking a Sous Chef to lead daily kitchen operations, supervise food preparation, maintain quality standards, and ensure food safety compliance. The role supports the Executive Chef and kitchen staff, coordinating daily production and service for residents and guests.

Responsibilities include planning menus, overseeing portioning and presentation, training staff, scheduling, and helping manage costs while delivering

Qualifications

• Ability to understand and follow instructions in English.
• Two to three years’ experience in a hotel, restaurant, or club with fine dining preferred.
• Leadership and supervision capabilities in a kitchen setting.

Responsibilities

• Assist Executive Chef in planning, preparing, and overseeing daily food production.
• Ensure meals are prepared according to recipes, portion standards, and presentation guidelines.
• Supervise preparation, cooking, and service of meals.
• Monitor food quality, taste, temperature, and appearance before service.
• Assist in menu development and special event planning.

Skills

English communication

Team leadership

Food safety knowledge

Education

High school diploma or equivalent

Culinary education (desirable)

Tools

Kitchen equipment

Job description

Meridian Senior Living’s The Preserve at Palm Aire in Pompano Beach, FL is seeking a Sous Chef to lead daily kitchen operations, supervise food preparation, maintain quality standards, and ensure food safety compliance. The role supports the Executive Chef and kitchen staff, coordinating daily production and service for residents and guests.

Responsibilities include planning menus, overseeing portioning and presentation, training staff, scheduling, and helping manage costs while delivering