Rivers - Sous Chef

The Rivers is an Independent, Assisting Living and Memory Care community nestled in the River Hills of Burnsville, Minnesota.  As a Transforming Age community, the Rivers is comprised of dedicated and caring people who have a strong desire to enrich the lives of older adults and our team members. Come learn more about us at https://transformingage.org/community/the-rivers/ , and find your happy place here!

Why The Rivers?

• Work/Life Balance: We have multiple shifts and flexible schedules


• Competitive pay


• Excellent benefits including Medical, Dental, Vision Care and Retirement for our full time team members, as well as Generous Paid Time Off and other unique perks for full-time and part-time team members!


• A culture of FUN and commitment to the care of our residents, our communities and each other


• Your opinion matters: We share ideas, we listen and work together to make great things happen

We have an exciting opportunity for a Sous Chef to hone their craft in an environment where you'll be able to cook high quality, delicious, and nutritious meals for an incredibly appreciative audience! We look forward to talking with you about this fantastic chance to grow your Dining Services career! 

Our Sous Chefs: 

• Prepare delicious food that meets a variety of dietary needs.


• Conduct regular Quality Assurance Audits to ensure food is well prepared and kitchen is neat & organized.


• Kitchen food safety and sanitary food handling. Ensures compliance of King County and DSHS regulations.


• Maintain professional relationships with food and equipment venders.


• Hiring, orientation, training, and evaluation of kitchen staff.


• Assist with supervising utility and FOH staff as needed.


• Create a motivating environment that encourages team members to be involved, creative, and problem solving.


• Act as Executive Chef in their absence.


• Perform other duties as assigned

What you need to succeed:

• Experience as a Chef/Kitchen Manager in a senior living community is a plus.


• Excellent interpersonal and communication skills and the ability to work with staff and external constituents.


• Able to prepare therapeutic/modified diets.


• Successful completion of recognized food safety course.