Executive Sous Chef- Fine Dining Independent Living

Executive Sous Chef

The Executive Sous Chef is a senior culinary leader responsible for supporting the Executive Chef in daily kitchen management, food quality, team leadership, sanitation, training, ordering, production, and resident and guest satisfaction. This role must be able to lead service, uphold standards, and step in as the culinary leader when needed.

Responsibilities:

• Lead kitchen execution alongside the Executive Chef, providing hands-on direction, coaching, station support, and accountability during service.
• Ensure all plates leaving the kitchen meet Holbrook standards for flavor, temperature, portioning, presentation, timing, and consistency.
• Support menu preparation, production planning, daily features, events, catering, resident functions, and seasonal menu execution.
• Maintain high standards for line checks, prep lists, production sheets, labeling, dating, storage, sanitation, allergen awareness, cooling, reheating, and HACCP compliance.
• Assist with scheduling, station assignments, training plans, daily lineups, menu rollouts, and corrective coaching for culinary team members.
• Use TOAST, ordering systems, inventory tools, and daily communication processes to support accurate forecasting, purchasing, and service readiness.
• Maintain inventory, receive and rotate product, monitor waste, manage par levels, and assist with food cost and labor cost control.
• Help manage vendor relationships, quality concerns, credits, substitutions, item codes, and product consistency.
• Maintain kitchens, walk-ins, freezers, dry storage, equipment, and prep areas in clean, organized, inspection-ready condition.
• Respond to resident, guest, and service team needs with urgency, professionalism, and a hospitality-first approach.
• Fill in for the Executive Chef when necessary and ensure daily culinary operations continue without interruption.

Qualifications:

High school diploma or equivalent required; culinary degree or hospitality training preferred.

Minimum of 3 years of progressive culinary experience, including supervisory experience in restaurant, hotel, club, senior living, or high-volume food service operations.

ServSafe certification required or ability to obtain within company-required timeframe.

Strong cooking foundation, knife skills, station knowledge, production planning, and ability to train team members.

Strong understanding of sanitation, food safety, allergens, holding temperatures, cooling, reheating, labeling, dating, and safe equipment use.

Ability to read, write, and communicate effectively in English.

Ability to lead a team, solve problems quickly, manage competing priorities, and maintain professional composure under pressure.

Working knowledge of Microsoft Office, TOAST POS, ordering systems, scheduling tools, or willingness to learn.

Collaborative attitude with strong resident, guest, vendor, and team communication skills.

Competencies:

• Building Trust
• Collaboration
• Communication
• Delivering Results
• Problem Solving
• Taking Initiative
• Service to Others / Resident and Guest Focus
• Personal Accountability
• Operational Excellence

Physical Demands/Requirements:

• Must be able to walk, sit, stand, reach, bend, stoop, push, pull, and safely lift up to 50 lbs.
• Must be able to work in hot, cold, wet, and fast-paced kitchen environments for extended periods.
• Must be able to use hands, arms, and manual dexterity to operate kitchen tools, equipment, and service items safely.
• Must be able to work evenings, weekends, holidays, and special events as business needs require.