Sous Chef - Senior Living

HOSPITALITY - Sous Chef - Luxury Senior Living

Join our culinary excellence team where you can lead with hospitality, elevate every meal, and create unforgettable dining experiences in a community that feels like home!

Compensation: $28 - $32/hour DOE

Schedule: Need open availability, including weekends, evenings or holidays.

Your impact

As a Sous Chef in a luxury senior living setting, you’ll help deliver an exceptional dining experience that reflects the comfort, elegance, and wellness values of our community. You’ll support the Food Service Director and lead culinary operations with creativity, precision, and care.

What you will do

• Ensure client and resident satisfaction through high-quality food production and presentation.


• Communicate effectively across all levels—management, clients, residents, and team members.


• Follow standardized recipes and maintain consistency in flavor and appearance.


• Maintain accurate inventory and ensure FIFO practices in all storage areas.


• Execute timely production of menu items for café and catered events.


• Uphold sanitation standards and ensure workstations are clean and organized.


• Label and date all prepared items according to food safety protocols.


• Prepare proteins, vegetables, starches, and other ingredients using scratch cooking methods.


• Other duties as assigned.

What you will need

• 3+ years of restaurant experience; senior living or healthcare experience a plus.


• Experience in a professional kitchen environment with scratch cooking.


• Culinary Arts degree preferred.


• ServSafe® Certification required.


• Proficient in Microsoft Office and kitchen management software.


• Ability to pass background, drug test, and TB test.

Physical and Sensory Requirements

Requires mobility to stand and walk extensively during meal preparation and service. Lifting, carrying trays, and boxes, up to 25 pounds. Pushing/Pulling Food Hot Boxes up to 50 pounds. Bending and stooping for access to carts, food, trays, and other kitchen equipment. Manual dexterity for the use of kitchen utensils and tools. Visual acuity for reading menus, labels, and directions. Hearing ability to respond to verbal communications. Exposure to hot and cold temperatures. Taste and Smell to assess food quality, freshness, and adherence to dietary requirements. Ability to distinguish colors for food presentation.