Executive Sous Chef

Regency Oaks Clearwater•San Diego, CA

5h•$75,000 - $85,000

About The Position

Experience the future of senior living and care as soon as you step foot into our doors. Casa de las Campanas offers upscale resort-style living in the scenic area of Rancho Bernardo. Our team of dedicated professionals strives to improve the lives of seniors in our community on a daily basis. Our campus and surroundings reflect the love that our residents have for Southern California. Our unique combination of an all-inclusive lifestyle, exceptional hospitality, and a stunning location is unmatched. Our well-traveled and outdoorsy senior community enjoys socializing over meals, exploring nearby trails, and taking in breathtaking views. We are currently seeking a talented Executive Sous Chef to join our Food & Beverage leadership team. If you want to experience a fresh perspective on senior living and make a meaningful impact every day, join us today! You will enjoy: Medical, Dental, and Vision Insurance Bonus eligibility Now offering DailyPay! Life insurance 403 (b) retirement plan with employer match Tuition reimbursement program funded by our residents PTO and paid holidays Pet insurance AFLAC An exceptional work environment that is both engaging and fun! Long-term disability insurance Who you are: A minimum of five years of experience as an Executive Sous Chef, Sous Chef, or Executive Chef in a hotel, restaurant, club, or similar high-volume environment Experience managing multiple dining venues preferred Previous experience or knowledge of food service in a healthcare or senior living environment is a plus Post-secondary coursework in Restaurant Management, Nutrition, or related fields Degree or certificate from a culinary institute preferred ServSafe® Certification required Certified Dietary Manager (CDM) credential preferred Knowledge of California Title 22 Regulations preferred Job Summary: The Executive Sous Chef, in collaboration with the Executive Chef, is responsible for the management, oversight, and quality assurance of food production for all dining venues and catering services. This role ensures that appetizing, nutritious meals are prepared and served in a timely manner. The Executive Sous Chef supports staff recruitment, training, performance management, and retention while ensuring full compliance with federal, state, and local regulatory requirements. All Employees must be able to pass background checks (fitness for duty physical, fingerprinting, employment references) as required by a licensed residential care facility. EOE

Requirements

A minimum of five years of experience as an Executive Sous Chef, Sous Chef, or Executive Chef in a hotel, restaurant, club, or similar high-volume environment
ServSafe® Certification required

Nice To Haves

Experience managing multiple dining venues preferred
Previous experience or knowledge of food service in a healthcare or senior living environment is a plus
Post-secondary coursework in Restaurant Management, Nutrition, or related fields
Degree or certificate from a culinary institute preferred
Certified Dietary Manager (CDM) credential preferred
Knowledge of California Title 22 Regulations preferred

Responsibilities

Supervise kitchen personnel on all shifts, including staffing, scheduling, orientation, counseling, evaluations, and discipline
Assist in the preparation of culinary staff schedules for multiple dining outlets
Ensure all dining venue food stations are properly set up prior to service and maintained at appropriate temperatures throughout service
Develop menus and ensure consistent implementation across independent living, assisted living, special care, and health center dining venues
Develop and implement standardized recipes and menu specifications with input from key stakeholders
Ensure the Food & Beverage Department meets all State and Federal Health Survey standards and train staff accordingly
Monitor food production, storage, and service areas to ensure compliance with all local, state, and federal regulations; take corrective action as needed
Maintain HACCP plans, temperature logs, and other required documentation
Monitor meal temperatures and ensure accurate recordkeeping
Provide culinary education and hands-on, on-the-job training to kitchen staff
Develop work assignments, assign special projects, and spot-check food quality to ensure standards are met
Collaborate with the Executive Chef, Residential Dining Manager, and Dietary Supervisor on daily operations and future catering events
Promote teamwork within the department and across departments to ensure smooth operations and high-quality service
Conduct table visits to ensure resident and guest satisfaction