Sous Chef

The Osborn•Rye, NY

26d•Onsite

About The Position

The Osborn is a nationally recognized, not‑for‑profit senior living community in Rye, NY. We are committed to providing exceptional culinary experiences and a warm, supportive environment for both residents and staff. We are seeking a dedicated and skilled Sous Chef to join our Dining Services team. POSITION SUMMARY The Sous Chef supports the Executive Chef in the daily operation of the kitchen, supervising culinary staff, maintaining high standards for food quality, and ensuring compliance with health and safety regulations. This role is hands‑on and requires strong leadership, creativity, and a passion for delivering excellent dining experiences.

Requirements

Strong ability to work collaboratively with colleagues across the organization.
Completion of a 2‑year accredited culinary program and/or a minimum of 5 years of culinary experience in a restaurant, hotel, or club setting.
Solid understanding of state health codes related to food preparation, sanitation, and safety.
Demonstrates patience, tact, enthusiasm, and a positive, cheerful disposition.
Ability to learn, understand, and follow all Dining Services procedures and equipment operations.
Strong foundational knowledge of food, preparation techniques, and culinary best practices.
Proven ability to lead individuals and teams toward successful task completion.
Creative mindset with the ability to contribute ideas for enhancing menu offerings and overall culinary quality.

Responsibilities

Assist the Executive Chef in coordinating and supervising food production to ensure high standards of quality, temperature, portion control, and presentation.
Contribute to creative and diverse menu planning based on resident needs and preferences.
Ensure all food is stored, prepared, and served in accordance with state and local health department regulations.
Train, coach, and support culinary staff to maintain consistency and excellence.
Participate in the hiring, evaluation, and disciplinary processes for culinary team members.
Oversee full kitchen operations in the Executive Chef’s absence.
Work line shifts in various dining venues as assigned.
Supervise the Pavilion and Assisted Living tray line.
Maintain a safe, sanitary, and well‑organized kitchen environment.
Perform additional duties as needed.