Sous Chef — Lead Kitchen & Signature Dining

MBK Senior Living; Thousand Oaks (CA); On-site; USD 34,000 - 36,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401k matching up to 4%

Education loan assistance

Scholarships

Team discounts

Health and Wellness resources

Job summary

MBK Senior Living is hiring a Sous Chef for a full-time role in Thousand Oaks, CA. You will prepare meals for residents under the direction of the Executive Chef and Director of Dining Services, ensuring high-quality dining aligned with menus, dietary needs, and safety standards.

Responsibilities include leading kitchen staff, coordinating daily workflow, assisting with purchasing and inventory, and ensuring proper food temperatures and portioning.

Qualifications

• High School Diploma or equivalent (GED), required.
• A culinary training certification and/or degree, preferred.
• ServeSafe Certification, required.
• Current Food Handler's permit, required.
• 3+ years of work experience cooking and quality food preparation, food purchasing, kitchen safety, sanitation, and menu preparation in a similar environment/industry.
• 6+ months of work experience in a supervisory or lead role, preferred.

Responsibilities

• Provide interim leadership and oversight for the kitchen staff, managing all daily workflow and operational needs when the Executive Chef and Director of Dining Services are not present in the community.
• Prepare all food according to planned menus and recipes provided, delegating as appropriate to cooks, and ensuring residents are served high-quality meals that are properly portioned, visually appealing, appetizing, nutritional, and meet special dietary requests or requirements.
• Consult with the Director of Dining Services or Executive Chef on any menu changes.
• Ensure all food is served at the correct temperature and charted appropriately.
• Assist with purchasing food and supplies, keep inventory records and accounts as directed by the Director of Dining Services or the Executive Chef, to maintain stock levels.
• Record temperatures of refrigerators, freezers, and dishwashers.
• Conduct quality assurance tests for all food items.
• Conduct daily pre-meal meetings and expedite the Chef’s line during peak hours.
• Help supervise and assist other cooks, servers, and dishwashers.
• Review upcoming menu items to ensure all necessary ingredients are stocked and pulled to prepare as directed by recipes.
• Understand and maintain strict adherence to all food safety protocols, including cooking, equipment, and storage temperatures and techniques, and kitchen sanitation.
• Assist in food preparation for special meals and parties.
• Follow community fire safety and infection control practices and promptly report any unsafe conditions or equipment.
• Maintain a safe and secure environment for staff, residents, and guests following established safety standards, policies, and procedures.
• Understand and comply with Federal, State, and local regulations, and company policies and procedures concerning the department.
• Promote and lead with a spirit of teamwork and open communication through consistent mentoring, coaching, and recognition program utilization, in alignment with MBK principles and core values.
• Perform other duties and special projects as assigned or requested by the Executive Chef or Director of Dining Services.

Skills

Leadership

Team coordination

English proficiency

Communication

Food safety knowledge

Education

High School Diploma

Culinary training certification/degree

ServeSafe Certification

Food Handler's permit

Tools

Microsoft Office

Job description

MBK Senior Living is hiring a Sous Chef for a full-time role in Thousand Oaks, CA. You will prepare meals for residents under the direction of the Executive Chef and Director of Dining Services, ensuring high-quality dining aligned with menus, dietary needs, and safety standards.

Responsibilities include leading kitchen staff, coordinating daily workflow, assisting with purchasing and inventory, and ensuring proper food temperatures and portioning.