Sous Chef

Overview Make a meaningful impact every day by creating exceptional dining experiences that nourish, comfort, and bring joy—supporting the well-being of the residents who call our community home. As a Sous Chef, you’ll play an essential role in delivering a five-star, white-glove dining experience for our residents. You’ll support the Executive Chef in overseeing kitchen operations, preparing inspired dishes, maintaining exceptional food quality and consistency, and ensuring the highest standards of cleanliness, safety, and regulatory compliance. This role is ideal for someone who brings strong culinary skills, creative energy, and a passion for leading others while taking pride in creating memorable dining experiences every day. You’ll work closely with Dining Leadership and the culinary team to ensure food production is efficient, organized, and consistently executed to the highest standards. Pay: Starting at $48,000/year, salaried. Schedule: Full Time, Mainly day shifts, some nights and weekends required Location: Montage Mason Requirements: Ability to pass a background check, physical, and drug screening High School Diploma or GED preferred Sous Chef certification 3-5 years of culinary experience Strong leadership capabilities and ability to support kitchen operations Competent cooking skills and ability to follow recipes and production standards Creativity and ability to create inspired dishes that appeal to a broad range of diners Knowledge of food safety, safe food processing, and proper handling and storage of food Strong attention to detail and commitment to food quality, cleanliness, and safety Ability to manage food production, inventory, purchasing, and supplies while supporting cost and waste control Ability to maintain a safe, orderly, and sanitary kitchen environment, including proper equipment handling, hand washing, food storage labeling, and prevention of cross-contamination Patience, teamwork, and a genuine love for cooking Ability to attend designated training programs, including classroom and virtual training Responsibilities Support the Executive Chef in managing the operations of the restaurant kitchen Craft inspired dishes and menus showcasing culinary creativity Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards Uphold consistency and quality standards for all food production Assist Executive Chef with food purchasing, production, and inventory in order to control costs and waste, ensuring adherence to budget. Inspect kitchen areas, make decisions and implement necessary corrective actions in order to maintain company and health department standards and avoid risk for citation Identify opportunities to improve efficiency and effectiveness of culinary operations Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment. Established safe and orderly environment and maintains safety and infection control measures. IE: Proper handling of equipment (knives, pots, pans, skillets, baking sheets), proper hand washing, minimal cross-contamination, ensures proper storage and compliant labeling of all supplies, both perishable and non-perishable. Attends training programs (classroom and virtual) as designated. All other responsibilities as required and appropriate for the position. Qualifications Education: High School Diploma or GED preferred Licenses or other required certifications: Sous Chef certification Experience: 3-5 years of experience Specialized knowledge, skills, or abilities: Strong leadership capabilities Competent cooking skills and ability to follow recipes The ability to create inspired dishes that appeal to a broad range of diners Knowledge of food safety, safe food processing and preserving raw food Patience and a love for cooking #J-18808-Ljbffr