Sous Chef - Back of House Leader
About The Position
Sous Chef – Back of House Lead (Leadership Development Track) Department: Culinary Services Reports To: Dining Services Director Location: Spring Gardens of Draper Position Type: Full-Time Pay Range: $21–$23 per hour (depending on experience) 🌿 Where Kindness Counts — Even in the Kitchen At Spring Gardens of Draper, kindness isn’t just something we say — it’s how we lead, how we serve, and how we cook. Every plate we serve is an opportunity to care for our residents. Every interaction with a teammate is a chance to lead with respect. In our kitchen, excellence and kindness go hand in hand. We are seeking a passionate, high-energy, growth-minded Sous Chef to serve as our Back of House Lead — someone who loves food, loves people, and is ready to grow into senior culinary leadership. This is more than a job. This is a leadership pathway.
Requirements
- Minimum of 3 years of professional culinary experience (upscale dining preferred)
- Strong understanding of food safety and sanitation standards
- ServSafe certification (or willingness to obtain)
- Customer service–focused and resident-centered mindset
- People-focused leadership style
- Excellent communication and organizational skills
- Highly coachable with a growth mindset
- Passion for hospitality, excellence, and serving others
- We’re looking for someone who believes that how we serve matters just as much as what we serve.
Nice To Haves
- Prior leadership or supervisory experience preferred
- Senior living experience highly recommended (not required)
Responsibilities
- Execute high-quality, restaurant-level cuisine in a senior living environment
- Ensure consistency in flavor, presentation, and portion control
- Oversee daily production, prep, and service execution
- Uphold strict sanitation, food safety, and regulatory standards
- Prepare meals with care, professionalism, and kindness
- Prioritize the dining experience of every resident
- Respond to feedback with urgency and professionalism
- Partner with front-of-house team members to deliver exceptional service
- Support special events, themed meals, and resident engagement opportunities
- Supervise, guide, and develop culinary team members
- Lead kitchen operations in the absence of the Dining Services Director
- Support onboarding, training, and performance coaching
- Foster a culture of accountability, teamwork, and kindness
- Model professionalism and positive communication
- Assist with scheduling and labor oversight
- Support ordering, inventory control, and cost management
- Monitor food cost, waste reduction, and operational efficiency
- Maintain organized production and storage systems
- Participate in financial and operational leadership training
- Engage in structured mentorship with the Dining Services Director
- Learn full kitchen management responsibilities including: Compliance and regulatory oversight Staffing strategy and team development Budgeting and financial performance Operational planning
- Demonstrate initiative, ownership, and readiness for advancement
Benefits
- Medical, Dental, and Vision insurance
- 401(k) after one year
- Free gym membership
- Competitive pay ($21–$23/hour DOE)
- Leadership development and advancement opportunities
- A culture built on respect, growth, and teamwork
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
