Executive Sous Chef - Senior Living (Elevated Dining Program)

Thomas Cuisine•Cedar Falls, IA

6d•$55,000 - $60,000•Onsite

About The Position

We are seeking a highly motivated Executive Sous Chef to turn fresh ideas into unforgettable dining within our Independent Living program—partnering with the Executive Chef to lead the brigade, craft inspired menus, and deliver show‑stopping quality and presentation every service. This role combines culinary leadership with a strong understanding of nutrition, food safety, and hospitality. The Executive Sous Chef will supervise kitchen staff, contribute to menu planning, and help create an unforgettable dining experience.

Requirements

Culinary degree from an accredited program preferred.
Minimum 3–5 years of high-volume culinary experience in a professional kitchen, ideally in senior living, healthcare, or hospitality.
2–4 years of experience in a sous chef leadership role in hospitality, healthcare, or similar setting.
Strong culinary skills and experience with a variety of cooking methods (roasting, braising, sautéing, grilling, etc.).
Ability to manage inventory, costs, and vendor relationships.
Proficiency in using kitchen equipment and recipe management systems.
Understanding of mathematics, including fractions, percentages, ratios, and proportions.
Ability to interpret instructions in written, oral, diagram, or schedule form.
Strong leadership and team-building skills.
Excellent communication, organization, and time management skills.
Knowledge of nutrition, therapeutic diets, and senior-friendly cuisine.
Genuine passion for serving older adults and enhancing their quality of life.
Ability to walk or stand for extended periods during shifts.
Ability to lift up to 40 pounds frequently.
ServSafe® and State Food Handler Card (if applicable) required.
Ability to successfully pass a criminal background check (State and Federal) and drug screen.

Responsibilities

Assist in preparing and executing seasonal menus that reflect resident preferences and nutritional needs.
Oversee daily back-of-house operations for efficiency and consistency.
Supervise and support Sous Chefs, line cooks, and prep staff.
Lead hiring, training, performance management, and staff scheduling.
Ensure timely execution of menu items and catered events.
Drive menu planning, recipe development, and standardization.
Uphold food quality, taste, and presentation standards.
Incorporate culinary trends and resident feedback into menu innovation.
Foster a positive kitchen culture and team morale.
Enforce HACCP and local health regulation compliance.
Maintain clean, organized, and sanitized kitchen environments.
Conduct food safety training and monitor handling practices.
Manage ordering, inventory, and vendor relationships.
Control food and labor costs; reduce waste through smart portioning.
Collaborate with Executive Chef, front-of-house, and other departments.
Support planning and execution of special events and large functions.
Address service issues and implement operational improvements.
Maintain confidentiality and contribute as a key member of the management team.
Partner with culinary leadership in kitchen planning, goal-setting, and compliance.
Step in for the Executive Chef as needed to ensure smooth operations.
Other duties as assigned.