Sous Chef

We're Growing Our Kitchen Team - Come Cook With Us!

Full Time / Benefits/ Great Hours / No late closing times.

Are you passionate about food, collaboration, and building something meaningful together.

This is an opportunity for someone who loves cooking at a high level but is ready for better hours, real benefits and more balanced life. A place where you can still push yourself creatively, work with intention, and have time and energy left for the things that matter outside the kitchen.

The Junior Sous Chef ensures the consistent production of high-quality meals, maintains sanitation and safety standards, oversees kitchen staff, and supports the Executive Chef in all culinary functions. The position requires leadership, attention to detail, and a commitment to excellence in food service and customer satisfaction.

Also included in this position is the expectation that the person in this job will:

• Uphold and put into daily practice the values of Carol Woods.
• Support the well-being and quality of life of every individual resident.
• Function as a good steward of resident resources.
• Contribute to Carol Woods approach to continual quality improvement.
• Support the concepts of a learning organization.

Key Responsibilities and Duties:

Food Production & Quality Control

• Ensure consistent and smooth food production operations.
• Adhere to established recipes and specifications for quality, portion size, and presentation.
• Monitor food preparation to ensure quality and consistency.
• Reduce waste by managing leftovers and applying FIFO procedures.
• Ensure food is garnished and presented attractively before service.
• Support catering production and special events as required.

Kitchen Operations & Sanitation

• Oversee the purchase, receipt, and proper storage of stock and ingredients.
• Maintain a clean, organized, and hygienic working environment at all times.
• Prepare and manage kitchen cleaning rosters and oversee sanitation procedures.
• Ensure compliance with health department regulations and internal food safety policies.
• Report equipment maintenance needs to the appropriate department.

Staff Training

• Oversee kitchen staff to ensure optimal performance and efficiency.
• Assist in the hiring, onboarding, and training of new cooks and kitchen personnel.
• Provide coaching, guidance, and feedback to support skill development and teamwork.
• Foster a positive work environment and promote strong team spirit.
• Cover shifts as needed, including weekends or when acting as manager on call.

Customer Service & Communication

• Work towards exceeding customer expectations with a focus on service excellence.
• Respond promptly to customer complaints, inquiries, or suggestions.
• Maintain open and effective communication with the Executive Chef regarding:
  • Staff performance
  • Scheduling
  • Equipment and supply needs
  • Recipe or production issues

Administrative & Leadership Duties

• Manage and update food production logs.
• Monitor inventory levels and place food orders as necessary.
• Ensure standards and departmental policies are maintained in the absence of the Executive Chef.
• Participate actively in Dining Services Leadership Team meetings.
• Perform other duties as assigned.

Qualifications

REQUIREMENTS:

Education:

• Two-year degree or culinary school equivalent desired but work experience equivalent will be considered.
• Completion of NRA Serve Safe Managers Course.

Experience:

• Minimum of 3 years’ experience in production in an upscale, high-volume setting.

Physical Requirements:

• Ability to stand for extended periods of time.
• Ability to lift up to 30 pounds

Competencies:

• Adaptability
• Computer Skills
• Facilitation Skills
• Organization
• Problem Solving/Decision Making
• Technical/Functional Expertise

Working Conditions:

• Climate Controlled Environment
• Kitchen Environment