Sous Chef / Kitchen Manager

Santa Marta Retirement • Olathe, KS

2d • Onsite

About The Position

Santa Marta exists as a Catholic-sponsored continuum of care community to enable senior adults to live full and active lives within a secure, hospitable, and faith-filled environment in accordance with Catholic traditions and values. The Sous Chef serves as the second-in-command of the Culinary Department and is responsible for assisting the Director of Dining Services and Executive Chef in the daily management of kitchen operations. This position oversees food production, quality, presentation, sanitation, and staff supervision while ensuring exceptional hospitality and dining experiences for residents, guests, and team members. The Sous Chef provides leadership to the culinary team, maintains regulatory compliance, supports budgetary goals, and promotes a culture of teamwork, accountability, and continuous improvement.

Requirements

• Minimum of three (2-3) years of progressive culinary leadership experience required.
• Current ServSafe Food Protection Manager Certification required or obtained within 90 days of hire.
• Thorough knowledge of food preparation techniques and culinary best practices.
• Strong leadership and team development skills.
• Excellent organizational and time management abilities.
• Ability to multitask in a fast-paced environment.
• Working knowledge of food cost controls and inventory management.
• Knowledge of sanitation regulations and HACCP principles.
• Strong communication and interpersonal skills.
• Ability to maintain professionalism while managing multiple priorities.
• Ability to work flexible hours, including weekends, holidays, and special events.
• Stand and walk for extended periods.
• Lift and carry up to 50 pounds.
• Frequently bend, stoop, kneel, twist, reach, and climb.
• Push and pull carts, racks, and food service equipment.
• Use hands for repetitive food preparation and equipment operation.
• Communicate effectively in person and by telephone.
• Taste and smell food to ensure quality standards.
• Maintain visual acuity sufficient to safely prepare food and operate equipment.

Nice To Haves

• Culinary degree or formal culinary training preferred.
• Previous experience in senior living, healthcare, hospitality, hotel, country club, or upscale restaurant preferred.
• Experience preparing therapeutic and modified diets preferred.
• Previous supervisory experience preferred.
• Proficient with basic computer applications and food service technology preferred.

Responsibilities

• Assist in planning, organizing, and directing all food production and kitchen operations.
• Prepare, cook, and present high-quality meals that meet Santa Marta's hospitality standards.
• Ensure meals are prepared according to standardized recipes, portion controls, and presentation standards.
• Oversee daily food preparation and production schedules.
• Ensure therapeutic, modified, and special diets are prepared accurately according to physician orders and resident needs.
• Maintain appropriate food quality, taste, appearance, and temperature standards.
• Monitor inventory levels and communicate supply needs to the Director of Dining Services.
• Assist with purchasing, receiving, storage, rotation, and inventory control.
• Minimize food waste through proper production planning and inventory management.
• Assist with menu development and seasonal offerings.
• Support special events, holiday meals, resident functions, and catered events.
• Provide daily supervision and leadership to culinary staff.
• Assist with onboarding, training, coaching, scheduling, and performance management.
• Delegate assignments to ensure efficient kitchen operations.
• Monitor productivity and provide ongoing coaching and feedback.
• Promote teamwork, employee engagement, accountability, and professional development.
• Promote continuous improvement and operational excellence.
• Serve as acting kitchen leader in the absence of the Director of Dining Services or Executive Chef.
• Ensure compliance with all local, state, and federal health regulations.
• Maintain ServSafe and food safety standards.
• Monitor sanitation practices throughout the kitchen.
• Conduct routine kitchen inspections and quality assurance audits.
• Ensure proper cleaning, sanitation, labeling, dating, and food storage procedures.
• Maintain compliance with infection prevention practices.
• Follow all OSHA safety procedures and Santa Marta safety policies.
• Report maintenance and equipment concerns promptly.
• Support Santa Marta's commitment to exceptional resident satisfaction.
• Respond professionally to resident concerns and food service requests.
• Participate in resident meetings and special dining events as requested.
• Promote hospitality through positive interactions with residents, families, guests, and staff.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree