Sous Chef - Back of House Leader

AVISTA SENIOR LIVING MANAGEMENT LLC•Draper, UT

10d•$22 - $24•Onsite

About The Position

At Spring Gardens of Draper, kindness is a core value that extends to all aspects of operations, including the kitchen. We are seeking a passionate, high-energy, and growth-minded Sous Chef to lead our Back of House operations. This role is designed as a leadership pathway, offering opportunities for growth into senior culinary leadership. The ideal candidate will have a love for food, people, and a readiness to develop their leadership skills within a senior living environment where excellence and kindness are paramount.

Requirements

Minimum of 3 years of professional culinary experience (upscale dining preferred).
Prior leadership or supervisory experience 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.
Belief that how we serve matters just as much as what we serve.

Nice To Haves

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, and operational planning.
Demonstrate initiative, ownership, and readiness for advancement.