FT Sous Chef

MBK Senior Living•Scottsdale, AZ

About The Position

The Sous Chef prepares and cooks meals for residents and assists with all aspects of food service operations under the direction of the Executive Chef or Director of Dining Services. The role provides high-quality dining service in accordance with approved menus, diet specifications, sanitary practices, and resident preferences. When the Executive Chef and Director of Dining Services are not present, the Sous Chef provides interim kitchen leadership and oversees daily workflow and operational needs. The position is full-time, with an anticipated Thursday–Monday schedule that is subject to change. The Sous Chef also helps maintain food quality, inventory, kitchen safety, sanitation, regulatory compliance, and a supportive team environment. The role involves serving residents and guests in a senior living community and following applicable company policies and federal, state, and local requirements.

Requirements

High school diploma or GED required.
ServeSafe Certification required.
Current Food Handler's permit required.
At least 3 years of work experience in cooking and quality food preparation, food purchasing, kitchen safety, sanitation, and menu preparation in a similar environment or industry.
Must be 18 years or older, or have a proper work permit and authorization documentation.
Must complete required background clearance and health screening and provide negative TB test results within 7 days of employment; the test must be from within the last 6 months.
Excellent English communication skills, including speaking, writing, and reading.
Solid PC skills and familiarity with Microsoft Office Suite, including Word, Excel, and Outlook, and office equipment such as scanners and copiers.
Ability to deal tactfully and professionally with personnel, residents, family members, and guests.
Strong organizational, problem-solving, and time-management skills.
Ability to make sound independent decisions when circumstances warrant, remain calm, and manage conflicts, stressful situations, or emergencies effectively.
Ability to write menus that account for nutrition, seasonal preferences, budget constraints, and presentation while supporting resident satisfaction and following policy and procedures.
Must be mobile and able to meet the physical requirements of the job, including standing for prolonged periods, walking, bending, kneeling, squatting, pulling, reaching overhead, and repetitive motion.
Ability to move intermittently throughout the workday and in the community.
Ability to lift and carry up to 50 pounds and push up to 250 pounds as necessary.
Ability to work in an environment with temperature variations.

Nice To Haves

Culinary training certification and/or degree.
At least 6 months of work experience in a supervisory or lead role.

Responsibilities

Provide interim leadership and oversee kitchen staff, daily workflow, and operational needs when the Executive Chef and Director of Dining Services are absent.
Prepare food according to planned menus and provided recipes, delegating tasks to cooks as appropriate and ensuring meals are properly portioned, visually appealing, appetizing, nutritious, and compliant with special dietary requests or requirements.
Consult with the Director of Dining Services or Executive Chef about menu changes.
Ensure food is served at the correct temperature and charted appropriately.
Assist with purchasing food and supplies and maintaining inventory records and accounts as directed, to maintain stock levels.
Record temperatures of refrigerators, freezers, and dishwashers.
Conduct quality assurance tests for food items.
Conduct daily pre-meal meetings and expedite the Chef’s line during peak hours.
Help supervise and assist cooks, servers, and dishwashers.
Review upcoming menu items and ensure required ingredients are stocked and pulled according to recipes.
Maintain awareness of team dynamics, inventory, safety, restaurant cleanliness, budget, and expenses.
Follow food safety protocols for cooking, equipment, storage temperatures and techniques, and kitchen sanitation.
Assist with food preparation for special meals and parties.
Follow community fire safety and infection control practices and promptly report unsafe conditions or equipment.
Maintain a safe and secure environment for staff, residents, and guests by following established safety standards, policies, and procedures.
Comply with applicable federal, state, and local regulations and company policies and procedures.
Promote teamwork and open communication through mentoring, coaching, and recognition in alignment with MBK principles and core values.
Perform other duties and special projects as assigned or requested by the Executive Chef or Director of Dining Services.

Benefits

Competitive salaries.
Leadership development, live in-person training, virtual training, and individual and group trainings.
401(k) retirement plan with company match up to 4%.
Employee Assistance Program for employees and household members.
Financial and legal services.
Educational loan assistance and scholarships.
Team member discount programs.
Resources to support physical, emotional, and financial wellness.
Free meal per shift.
For full-time team members: comprehensive medical, dental, and vision coverage, with multiple medical plan options including an HSA-eligible plan with company contributions.
For full-time team members: healthcare and dependent care flexible spending accounts.
For full-time team members: commuter benefits.
For full-time team members: company-paid life insurance and Accidental Death & Dismemberment coverage.
For full-time team members: disability benefits, where applicable and subject to state-specific programs and eligibility requirements.
For full-time team members: voluntary accident, critical illness, and hospital indemnity insurance.