Executive Sous Chef

ForeFront Healthcare Pvt Ltd•Catonsville, MD

About The Position

The Executive Sous Chef serves as a senior culinary leader supporting the Executive Chef in overseeing all kitchen operations for a high-quality dining program within senior living, healthcare, or hospitality environments. This role is responsible for driving culinary excellence, operational consistency, team development, food safety, and financial performance while ensuring an exceptional dining experience for residents, guests, and clients. The Executive Sous Chef acts as the right hand to the Executive Chef, providing leadership, structure, and day-to-day operational execution across all culinary areas.

Requirements

Associate’s or Bachelor’s degree in Culinary Arts, Hospitality Management, or related field preferred
Equivalent combination of formal culinary training and progressive leadership experience will be considered
Coursework in nutrition, food safety, or dietary management a plus (healthcare/senior living)
5–8+ years of progressive culinary experience with at least 2–3 years in a Sous Chef or Executive Sous Chef role
Proven success in high-volume scratch kitchen environments such as senior living, healthcare, hotel, club, or contract dining
Demonstrated experience with: Menu execution and recipe adherence
Food & labor cost management
Inventory controls and purchasing
Catering and special event production
Supervising teams of 15–40+ associates
Strong knowledge of therapeutic diets and modified textures preferred
Experience partnering with Registered Dietitians and interdisciplinary teams a plus
ServSafe Food Protection Manager Certification Required or Must be obtained within 90 days of employment

Nice To Haves

Experience in senior living or healthcare dining
Opening new accounts or supporting unit transitions
Scratch cooking, farm-to-table, and wellness-focused programming
Multi-outlet or multi-shift oversight

Responsibilities

Support the Executive Chef in overseeing all daily kitchen operations including production, service, retail, and catering.
Ensure consistent execution of recipes, menus, and presentation standards across all dining venues.
Supervise food preparation, portion control, and plate presentation to meet quality expectations.
Lead daily production meetings, line checks, and pre-service briefings.
Act as Chef in Charge in the absence of the Executive Chef.
Train, mentor, and coach cooks, leads, and utility staff to build a high-performing culinary team.
Assist with recruiting, interviewing, onboarding, and scheduling of kitchen personnel.
Conduct performance feedback, corrective coaching, and skills development.
Promote a culture of safety, teamwork, and hospitality excellence.
Assist in managing food cost, labor productivity, and waste reduction initiatives.
Oversee ordering, receiving, inventory controls, and vendor relations.
Ensure accurate production records, recipe costing, and yield management.
Support budget adherence and monthly financial performance goals.
Maintain ServSafe, HACCP, and local health department standards.
Conduct sanitation audits, temperature logs, and corrective actions.
Ensure compliance with regulatory requirements and infection prevention protocols.
Maintain safe equipment operation and kitchen organization.
Assist with menu development, recipe testing, and seasonal programming.
Collaborate with Registered Dietitians on therapeutic and modified diets.
Support catering events, special functions, and resident engagement activities.
Ensure cultural, regional, and resident preference alignment.
Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.
Attends department meetings as required.
Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable.
Completes mandatory training and competencies annually.