Sous Chef
Job Pay
* to apply for this poistion, please visit the Advanced Employment office
The Sous Chef assists in planning, preparing, and overseeing meal service in a structured residential setting. This role ensures residents receive nutritious, balanced meals while maintaining a clean, safe, and compliant kitchen environment. The ideal candidate is organized, experienced in large-scale meal preparation, and able to work effectively with a diverse team, including culinary staff and residents participating in kitchen duties.
Requirements
– Must pass background screening (specific criteria may apply based on facility
regulations)
– Must be authorized to work in the U.S.
– Must maintain safe and compliant kitchen practices at all times
Job Duties
– Assist the Head Chef or Kitchen Manager in daily kitchen operations
– Prepare, cook, and present meals according to menu plans and dietary requirements
– Supervise kitchen staff, including line cooks, prep cooks, and resident helpers
– Ensure proper food handling, sanitation, and safety practices in compliance with local health codes
– Monitor inventory levels, order supplies, and manage kitchen equipment
– Plan and assist with menu development that meets nutritional needs of residents
– Train and mentor staff on cooking techniques, safety, and efficiency
– Maintain a clean, organized, and efficient kitchen workspace
– Coordinate meal schedules to ensure timely service
– Assist in special events, meetings, or resident programs requiring meal service
Job Requirements
– Minimum 2+ years of culinary experience, preferably in institutional, residential, or
– large-scale food service
– Proven knowledge of food safety, sanitation, and health regulations
– Ability to supervise and train kitchen staff
– Experience with menu planning and inventory management
– Strong organizational and time-management skills
– Ability to work efficiently in a fast-paced environment
– Strong communication and teamwork skills
– Reliable attendance and strong work ethic
Preferred Qualifications
– Culinary degree or certification
– Experience working in correctional, rehabilitation, or group home settings
– Knowledge of special dietary requirements (medical, cultural, or therapeutic diets)
– Experience managing kitchen budgets and inventory
– Leadership skills in mentoring or supervising staff
Safety Qualifications
– Work performed in a commercial/residential kitchen
– Must maintain compliance with all health, safety, and sanitation standards
– Occasional physical demands (lifting, standing long hours, moving kitchen equipment)
– Work in a structured environment with residents and staff