Sous Chef

• Meaningful Impact: Craft high-quality, nutritious meals that brighten our residents’ lives and support their well-being.
• Creative Collaboration: Join a kitchen team dedicated to excellence, innovation, and teamwork.
• Professional Growth: Access ongoing learning, leadership opportunities, and robust training that help you thrive.
• Supportive Culture: Bring your culinary talents to a caring, inclusive environment where you’re valued and empowered.
• Competitive Compensation: Enjoy pay and benefits that reflect your skill and dedication.

• Culinary Arts degree or equivalent professional certification
• Minimum of 3 years’ experience as a Sous Chef or similar supervisory role
• Mastery of a wide variety of kitchen positions and stations
• Strong knowledge of nutrition and dietary needs for seniors
• Proficiency in menu planning, food preparation, and cost control
• ServSafe certification required
• Excellent leadership, communication, and organizational skills
• Compassionate attitude and ability to connect positively with senior residents
• Physical stamina (ability to stand for extended periods; lift up to 50 pounds)
• Ability to read, write, and speak English

• Assist the Executive Chef in managing daily kitchen operations, acting as second in command and taking the lead when the EC is not present.
• Develop and implement menus that cater to residents' dietary needs and preferences.
• Oversee food preparation, presentation, and quality control to ensure an exceptional dining experience.
• Manage inventory, food costs, and the kitchen budget in collaboration with the Executive Chef.
• Ensure compliance with all health department regulations and community policies.
• Participate in resident satisfaction initiatives and respond to feedback.
• Coordinate with other departments to support special events and catering needs.
• Step in for the Executive Chef as needed, maintaining smooth kitchen operations.
• Assist in all phases of planning, ordering, inventory, and food preparation.
• Support management of cost controls and control expenditures for the account.
• Roll out new culinary programs in conjunction with the marketing and culinary teams.

• →Recruit, train, and supervise all back of house team members, including cooks and utilities staff.
• →Create and manage team member schedules to ensure optimal coverage.
• →Conduct regular performance evaluations and provide ongoing feedback to kitchen staff.
• →Foster a positive work environment and resolve any team member conflicts promptly.
• →Conduct regular one-on-one meetings with direct reports to provide guidance, support, and feedback.
• →Perform stay interviews with team members to gauge job satisfaction and identify areas for improvement.

Culture is our secret ingredient. We cultivate transparency, empowerment, and genuine camaraderie. At The Village at Orchard Ridge, part of National Lutheran Communities & Services, we embrace a diverse and inclusive environment where every chef can shine authentically and bring their boldest ideas to the table.