Sous Chef - Senior Living Community

Thomas Cuisine•Dallas, TX

40d•$27 - $30•Onsite

About The Position

We’re seeking an experienced and hands-on Sous Chef to help lead a high-volume, elevated culinary program in a senior living community. This newly created position will support multiple dining outlets and culinary operations, including an upscale restaurant, everyday resident dining, and high-end catering and special events. This is an opportunity for a strong culinary leader who is equally comfortable leading a team and working alongside them. From executing an elevated steak or classic hollandaise sauce to jumping in wherever the kitchen needs support, the Sous Chef will help set the standard for quality, consistency, teamwork, and hospitality. The role carries responsibilities similar to an Executive Sous Chef and will provide leadership coverage in the Executive Sous Chef’s absence, offering an excellent opportunity for continued professional growth.

Requirements

3+ years of professional culinary experience, preferably in an elevated, scratch-cooking, high-volume, or multi-outlet environment.
Previous experience as a Sous Chef, Lead Cook, Kitchen Supervisor, or similar culinary leadership role strongly preferred.
Strong hands-on culinary skills with the versatility to execute both everyday comfort foods and elevated restaurant-quality cuisine.
Experience with scratch cooking and a solid understanding of sauces, proteins, vegetables, starches, and a variety of cooking techniques.
Demonstrated ability to lead, coach, and hold team members accountable while building teamwork and trust.
Confidence handling day-to-day leadership situations, including providing direction, addressing performance concerns, and keeping the team focused during service.
Ability to manage multiple priorities and service demands in a kitchen producing approximately 300–500 meals daily.
Catering, banquet, restaurant, or upscale dining experience strongly preferred.
Senior living or healthcare culinary experience is preferred but not required; strong restaurant, hospitality, or other relevant culinary experience will be considered.
A humble, team-oriented leadership style with a willingness to jump in wherever needed.
Strong communication, organization, time-management, and problem-solving skills.
Ability to maintain high standards of food quality, presentation, sanitation, and food safety.
Flexibility to work a varied schedule based on operational needs, including weekends and holidays. Days off may vary from week to week.
Ability to successfully complete required pre-employment screening.

Nice To Haves

Culinary degree or formal culinary training is a plus.
ServSafe® Certification and applicable Food Handler certification preferred or required based on local regulations.

Responsibilities

Help lead daily culinary operations across multiple dining outlets, producing approximately 300–500 meals per day for residents and supporting catering and special events.
Support elevated dining experiences, including upscale restaurant service, everyday resident dining, catering, and other key culinary operations.
Work hands-on alongside the culinary team, leading by example and stepping into production wherever needed.
Support the Executive Sous Chef in overseeing kitchen operations and provide leadership coverage in their absence.
Lead, coach, and motivate culinary team members while fostering a culture of teamwork, accountability, trust, and mutual respect.
Provide clear direction during service, address performance concerns when needed, and ensure team members remain productive and engaged.
Execute a wide range of culinary techniques and menu items, from everyday favorites to elevated scratch-made cuisine, with consistency and attention to detail.
Ensure recipes, presentation standards, portioning, production timelines, and quality expectations are consistently followed.
Support high-end catering events and special dining experiences, ensuring exceptional food quality, presentation, and execution.
Monitor production levels and coordinate workflow to ensure all dining outlets and services are properly supported.
Maintain accurate inventory, proper product rotation, FIFO practices, labeling, dating, and storage procedures.
Ensure food safety, sanitation, and cleanliness standards are consistently maintained throughout the kitchen.
Communicate effectively with culinary leadership, team members, residents, and other departments.
Help identify opportunities to improve culinary execution, team performance, efficiency, and the overall resident dining experience.
Perform other duties as assigned.