Sous Chef - Martha & Mary

Martha & Mary Health Services•Poulsbo, WA

7h•$25 - $28•Onsite

About The Position

Martha & Mary in Poulsbo, WA is seeking an experienced and passionate Sous Chef to join our Dietary Services team. As the second-in-command of our kitchen operations, the Sous Chef partners closely with the Executive Chef to deliver exceptional dining experiences for residents, staff, and guests while maintaining the highest standards of food quality, safety, and service. This is a hands-on leadership role responsible for supporting all aspects of kitchen operations, including culinary execution, inventory management, purchasing, staff supervision, training, scheduling support, menu development, and regulatory compliance. The Sous Chef serves as a working leader who coaches and develops team members while ensuring efficient daily operations. The ideal candidate combines strong culinary skills with leadership ability, a commitment to customer service, and a passion for serving seniors through exceptional food and hospitality.

Requirements

High School Diploma or GED.
Current Washington State Food Worker Card.
Minimum two years of commercial kitchen experience.
Demonstrated ability to lead and direct others in a fast-paced environment.

Nice To Haves

Culinary degree or formal culinary training.
Previous Sous Chef, Lead Cook, Kitchen Supervisor, or culinary leadership experience.
Experience in healthcare, senior living, hospitality, or institutional food service.
ServSafe Manager Certification or ability to obtain within six months of hire.
Experience with inventory management, purchasing, menu planning, and cost controls.

Responsibilities

Partner with the Executive Chef to oversee daily kitchen operations and ensure high-quality food production.
Prepare and oversee the preparation of meals in accordance with approved menus, recipes, therapeutic diets, and food safety standards.
Assist in developing seasonal menus, recipes, special event meals, and resident-centered dining options.
Monitor food quality, presentation, consistency, and portion control standards.
Ensure meals are prepared and served according to physician-ordered diets and texture modifications.
Provide day-to-day leadership, guidance, and support to Cooks, Cook's Helpers, Dietary Aides, and other dietary team members.
Assist with onboarding, training, coaching, mentoring, and performance development.
Promote teamwork, accountability, and a positive workplace culture.
Assist with performance counseling and corrective action processes when necessary.
Lead by example through professionalism, teamwork, and strong work ethic.
Assist with staffing coordination and maintain adequate kitchen coverage.
Cover shifts as needed due to vacancies, PTO, call-outs, or operational demands.
Coordinate daily production schedules and workflow to maximize efficiency.
Monitor labor utilization and assist in maintaining department productivity goals.
Serve as acting department leader during the Executive Chef's absence.
Assist with food ordering, purchasing, receiving, and inventory management.
Maintain appropriate stock levels while controlling food costs and minimizing waste.
Manage floor stock and ensure proper storage, labeling, rotation, and organization of inventory.
Verify deliveries for quality, quantity, and accuracy.
Ensure compliance with all local, state, federal, and organizational food safety regulations.
Maintain sanitation standards that exceed health department requirements.
Monitor and complete required temperature logs, sanitation records, and production documentation.
Participate in inspections, audits, and quality improvement initiatives.
Ensure compliance with infection control and workplace safety standards.
Foster a resident-centered dining experience focused on dignity, choice, hospitality, and service.
Engage positively with residents, families, and visitors.
Address dietary concerns, special requests, and service issues in a timely and professional manner.
Support special events, celebrations, and catering functions throughout the community.