Description
The Sous Chef supports the Executive Chef or Dining Director in overseeing daily food production, menu planning, inventory, food safety, sanitation, and meal service in a senior living environment. The role leads and trains kitchen staff, prepares and portions food, adapts recipes for residents’ dietary needs, maintains food quality and safety standards, and records food and temperature data. Candidates need a culinary degree or equivalent professional experience, previous Sous Chef or senior cook experience, and experience in volume food production within a commercial kitchen.
