Executive Sous Chef
About The Position
The Executive Sous Chef is a senior culinary leader who supports the Executive Chef in overseeing kitchen operations for a high-quality dining program in a senior living, healthcare, or hospitality environment. The role drives culinary excellence, operational consistency, team development, food safety, and financial performance while supporting an exceptional dining experience for residents, guests, and clients. The Executive Sous Chef provides leadership and day-to-day operational execution across culinary areas and serves as Chef in Charge when the Executive Chef is absent. This is an exempt salaried position with expected workdays and hours that may include days, evenings, weekends, and holidays. Occasional travel by car and/or plane for company meetings may be required. The salary range is $55,000 to $62,000. An associate’s or bachelor’s degree in Culinary Arts, Hospitality Management, or a related field is preferred. Equivalent formal culinary training and progressive leadership experience may be considered. Coursework in nutrition, food safety, or dietary management is a plus, particularly in healthcare or senior living. Candidates should have 5–8+ years of progressive culinary experience, including at least 2–3 years as a Sous Chef or Executive Sous Chef, and a record of success in high-volume scratch kitchens. ServSafe Food Protection Manager Certification is required or must be obtained within 90 days of employment. The position requires adherence to facility and departmental policies, including those related to human resources, ethics and business conduct, health and safety, compliance, patient rights, confidentiality, HIPAA, and accrediting agency standards. The employee attends required department meetings, takes accountability for professional growth and applicable credentials, and completes mandatory annual training and competencies. Duties may change over time and other duties may be assigned.
Requirements
- 5–8+ years of progressive culinary experience.
- At least 2–3 years in a Sous Chef or Executive Sous Chef role.
- Proven success in a high-volume scratch kitchen, such as senior living, healthcare, hotel, club, or contract dining.
- Demonstrated experience with menu execution and recipe adherence.
- Demonstrated experience with food and labor cost management.
- Demonstrated experience with inventory controls and purchasing.
- Demonstrated experience with catering and special event production.
- Demonstrated experience supervising teams of 15–40+ associates.
- ServSafe Food Protection Manager Certification required, or must be obtained within 90 days of employment.
- Ability to work days, evenings, weekends, and holidays.
- Occasional travel for company meetings may be required.
Nice To Haves
- Associate’s or bachelor’s degree in Culinary Arts, Hospitality Management, or a related field.
- Coursework in nutrition, food safety, or dietary management, particularly in healthcare or senior living.
- Strong knowledge of therapeutic diets and modified textures.
- Experience partnering with Registered Dietitians and interdisciplinary teams.
- Experience in senior living or healthcare dining.
- Experience opening new accounts or supporting unit transitions.
- Experience with scratch cooking, farm-to-table, and wellness-focused programming.
- Experience overseeing multiple outlets or shifts.
Responsibilities
- Support the Executive Chef in overseeing daily kitchen operations, including production, service, retail, and catering.
- Ensure consistent execution of recipes, menus, and presentation standards across 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 when the Executive Chef is absent.
- Train, mentor, and coach cooks, leads, and utility staff.
- Assist with recruiting, interviewing, onboarding, and scheduling kitchen personnel.
- Provide performance feedback, corrective coaching, and skills development.
- Promote safety, teamwork, and hospitality excellence.
- Assist with 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 and temperature logs, and take 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 menus and dining align with cultural, regional, and resident preferences.
- Conform to facility and departmental policies, including requirements concerning ethics, safety, compliance, patient rights, confidentiality, HIPAA, and accrediting agency standards.
- Attend department meetings as required.
- Take responsibility for personal and professional growth and applicable certifications or licenses.
- Complete mandatory annual training and competencies.
- Travel occasionally by car and/or plane for company meetings, if required.
- Perform other duties as assigned.
Benefits
- Medical insurance
- Dental insurance
- Vision insurance
- Life insurance
- 401(k)
- Pet insurance
- Unlimited PTO
- Leadership development
- Lean Six Sigma opportunities
- Career advancement pathways
- Supportive culture with leadership input, accountability, and continuous improvement
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
