Sous Chef
TMR Management LLC
Job Description
Job Description
Description:
Cumberland Village is Aiken's premier independent senior living community, serving restaurant-style, made-to-order meals three times a day. We are hiring a Sous Chef to be the second in command of our dining department.
This is a real cooking job: scratch production, menu input, and a line you run. You hold the standard when the Executive Chef is off the floor, and you have a clear path to executive chef if you want it. No late-night restaurant grind.
WHAT YOU WILL DO
- Run daily production and the cook line for breakfast, lunch, and dinner
- Serve as person in charge of the kitchen in the Executive Chef's absence
- Assist with seasonal menu development, recipe standardization, and specials
- Execute therapeutic, modified-texture, and allergen-related requests accurately
- Direct cooks, prep staff, and dishwashers on shift; assign stations and keep service on time
- Train new team members on recipes, station standards, safety, and sanitation
- Manage prep lists, par levels, receiving, rotation, and monthly inventory to control waste
- Maintain HACCP-aligned practices, temperature logs, and survey-ready sanitation every day
- Be visible in the dining room and support catering, holiday meals, and special events
Requirements:Required Skills/Abilities:
- 3+ years of professional cooking experience, including 1+ year as a sous chef, lead cook, or kitchen supervisor
- Ability to run a full production day independently, from prep through service and close
- ServSafe Food Handler certification; ServSafe Manager certification required or obtainable within 90 days of hire
- Comfort being visible and engaged with residents in the dining room
- Availability for a seven-day operation, including rotating weekends and holidays
- Ability to stand for extended periods, lift up to 50 lbs, and work in a hot kitchen
Education and Experience:
Preferred
- Senior living, hospitality, restaurant, club, resort, or hotel F&B background
- Culinary degree, apprenticeship, or equivalent formal training
- Experience with therapeutic or modified diets; CDM certification
- Catering, banquet, and scratch-production experience
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