Sous Chef
Culinary & Hospitality
2-5 years
ServSafe or food safety certification preferred
$18-$24/hr
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Overview
Job Description
The Sous Chef is the Head Chef’s right hand — responsible for kitchen operations, staff supervision, and quality in the culinary team. When the Head Chef is out, the Sous Chef leads.
Day-to-day responsibilities include overseeing food preparation and quality, supervising kitchen staff, assisting with menu development and meal planning, managing inventory and ordering, and ensuring compliance with food safety regulations and dietary requirements. In aging services, that means keeping careful track of resident dietary restrictions and ensuring every meal meets both nutritional and safety standards.
This role suits someone with solid kitchen experience and management instincts — someone who can run a team, maintain standards, and stay organized in a fast-paced environment.
Education Requirements
Previous kitchen or restaurant management experience is typically required. A culinary arts degree is valued but not always necessary. ServSafe or an equivalent food safety certification is preferred by most employers. What matters most is demonstrated ability to lead a kitchen team, maintain quality, and handle the demands of high-volume cooking.
Resources
A Day In This Role
A Sous Chef’s day often begins before the kitchen opens — reviewing staffing for the day, confirming inventory, and making sure prep is on track for breakfast. During service, the Sous Chef keeps the kitchen running smoothly, stepping in wherever needed. Between meals, responsibilities include checking orders, supervising staff, and working with the Head Chef on upcoming menu adjustments.
Advancement Opportunities: Where this role can take you
Cross-Pathway Note: Culinary leaders who develop strong operational and leadership skills in aging services sometimes move into broader community management roles — particularly those with experience managing budgets, staff, and regulatory compliance.