Executive Sous Chef

National Lutheran Communities & Services•Staunton, VA

12d•$28 - $35

About The Position

The Legacy at North Augusta – Where Culinary Passion Meets Purpose and Community! At The Legacy at North Augusta, we believe it takes creative, talented chefs to deliver fresh, delicious cuisine and create memorable dining experiences for our residents. Every day is an opportunity to make a meaningful impact on senior wellness while advancing your culinary career in a vibrant, supportive community. Why You’ll Love Working with Us: Meaningful Impact: Craft high-quality, nutritious meals that brighten our residents’ lives and support their well-being. Creative Collaboration: Join a kitchen team dedicated to excellence, innovation, and teamwork. Professional Growth: Access ongoing learning, leadership opportunities, and robust training that help you thrive. Supportive Culture: Bring your culinary talents to a caring, inclusive environment where you’re valued and empowered. Competitive Compensation: Enjoy pay and benefits that reflect your skill and dedication. As part of National Lutheran Communities and Services, we offer great PERKS and BENEFITS for a better quality of life: At The Legacy at North Augusta, you’re more than a chef—you’re a vital part of a community dedicated to making every meal extraordinary. Apply today and join a team that values YOU!

Requirements

Culinary Arts degree or equivalent professional certification
Minimum of 3 years’ experience as a Sous Chef or similar supervisory role
Mastery of a wide variety of kitchen positions and stations
Strong knowledge of nutrition and dietary needs for seniors
Proficiency in menu planning, food preparation, and cost control
ServSafe certification required
Excellent leadership, communication, and organizational skills
Compassionate attitude and ability to connect positively with senior residents
Physical stamina (ability to stand for extended periods; lift up to 50 pounds)
Ability to read, write, and speak English

Responsibilities

Assist the Executive Chef in managing daily kitchen operations, acting as second in command and taking the lead when the EC is not present.
Develop and implement menus that cater to residents' dietary needs and preferences.
Oversee food preparation, presentation, and quality control to ensure an exceptional dining experience.
Manage inventory, food costs, and the kitchen budget in collaboration with the Executive Chef.
Ensure compliance with all health department regulations and community policies.
Participate in resident satisfaction initiatives and respond to feedback.
Coordinate with other departments to support special events and catering needs.
Step in for the Executive Chef as needed, maintaining smooth kitchen operations.
Assist in all phases of planning, ordering, inventory, and food preparation.
Support management of cost controls and control expenditures for the account.
Roll out new culinary programs in conjunction with the marketing and culinary teams.
Recruit, train, and supervise all back of house team members, including cooks and utilities staff.
Create and manage team member schedules to ensure optimal coverage.
Conduct regular performance evaluations and provide ongoing feedback to kitchen staff.
Foster a positive work environment and resolve any team member conflicts promptly.
Conduct regular one-on-one meetings with direct reports to provide guidance, support, and feedback.
Perform stay interviews with team members to gauge job satisfaction and identify areas for improvement.