Sous Chef

Company Description CCL Hospitality Group delivers culinary and support services that enhance senior living, resident dining, and community wellbeing. Through its operating companies—Morrison Living, Unidine, Coreworks, and The Hub—the organization provides innovative dining solutions, healthy aging initiatives, and robust team member development programs. The group is committed to elevating hospitality standards and creating welcoming environments where residents and communities can thrive. Guided by service excellence, fiscal responsibility, and strong leadership, CCL Hospitality Group focuses on delivering exceptional experiences that set new benchmarks in the industry. Role Description The Sous Chef is a full‑time, on‑site role based in Duarte, CA, supporting the culinary leadership team in daily kitchen operations. This role assists with menu execution, food preparation, and plating to ensure high‑quality, consistent meals that meet resident and guest expectations. The Sous Chef helps oversee kitchen staff, coordinates shift responsibilities, and promotes safe food handling and sanitation practices in compliance with health and safety standards. Responsibilities include monitoring inventory, supporting ordering and waste reduction, and collaborating on special events and themed menus that align with healthy aging and hospitality goals. The Sous Chef also contributes to training and mentoring team members, fostering a positive, inclusive, and service‑driven kitchen culture. Qualifications Professional culinary skills, including food preparation, cooking techniques, and plating appropriate for senior living and hospitality environments. Knowledge of kitchen operations, including inventory management, ordering, and cost control to support fiscal responsibility. Understanding of food safety, sanitation standards, and regulatory compliance in a commercial kitchen setting. Leadership and teamwork abilities to guide kitchen staff, delegate tasks, and support a collaborative work environment. Strong time management and organizational skills to manage multiple tasks and service periods efficiently. Effective communication skills to work closely with culinary leadership, front‑of‑house teams, and other departments. Commitment to service excellence, resident satisfaction, and adapting menus to diverse dietary needs and preferences. Prior experience in a professional kitchen, preferably in hospitality, senior living, or healthcare dining; culinary degree or formal training is a plus. Ability to work on‑site in Duarte, CA, including weekends and holidays as needed, and perform the physical requirements of kitchen work. #J-18808-Ljbffr