Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,000.00 - $80,000.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Disability insurance
401(k) with Company Match
Paid Time Off
Paid holidays
Employee assistance program
Employee Discount Program
employee appreciation bonuses
Free Employee Meals
Free parking
optional daily pay
Job Description
The Cypress of Charlotte is a distinguished Life Plan Community located in the vibrant SouthPark area of Charlotte, North Carolina. Renowned as Charlotte's premier resort-style living destination, The Cypress offers an exceptional blend of luxury lifestyle and compassionate senior care across its expansive 65-acre scenic campus. Our community is designed to support and enrich the lives of seniors by providing beautiful amenities, a strong sense of community, and an environment where every team member’s contributions are valued and impactful. At The Cypress, we foster a culture of inclusivity, respect, and professionalism, making it an ideal workplace for talented professionals dedicated to excellence and compassionate service.
The Executive Sous Chef role at The Cypress of Charlotte is a pivotal position within our food and beverage department. This full-time position involves working 40 hours per week, with 10-hour shifts that include weekends and holidays, reflective of the hospitality industry's dynamic nature. The Executive Sous Chef plays a critical role in ensuring the smooth operation of our kitchen by overseeing the preparation of all planned menu items while managing kitchen personnel effectively. This role offers a competitive salary ranging from $75,000 to $80,000 annually, based on experience, and provides an excellent opportunity for culinary professionals who are passionate about high-quality food service and senior hospitality.
The Executive Sous Chef will act as the right hand to the Executive Chef and the Director of Food and Beverage Services, assuming complete responsibility for kitchen operations in their absence. This leadership position requires not only culinary expertise but also strong organizational and communication skills to clarify employee assignments, assist the kitchen team during service, and maintain operational standards. The Executive Sous Chef works collaboratively with kitchen staff to develop, cost, and execute diverse menus that include seasonal cycles, themed events, and holiday buffets, ensuring variety and excellence in every dish served.
Beyond food preparation, the role emphasizes employee development and operational efficiency. Responsibilities include assisting with hiring by interviewing job applicants, conducting annual performance reviews, maintaining work schedules, and spearheading ongoing in-service education programs for kitchen staff. With a focus on continual improvement, the Executive Sous Chef informs leadership about operational challenges and suggests practical solutions. This position offers an engaging and fun work environment where experienced culinary leaders can thrive by contributing to a community that values hospitality and senior engagement.
At The Cypress, we prioritize creating a supportive environment that encourages both professional growth and work-life balance. Along with a competitive salary, the Executive Sous Chef will benefit from a comprehensive package that includes medical, dental, and vision insurance, life and disability insurance options, a 401(k) plan with a company match, generous paid time off and holidays, and a range of employee-focused perks such as appreciation bonuses, discounted bus tickets, free meals, and parking. The Cypress of Charlotte is also committed to maintaining a drug-free workplace, being an Equal Employment Opportunity (EEO) and E-Verify employer, reinforcing our dedication to a fair and inclusive workplace.
The Executive Sous Chef role at The Cypress of Charlotte is a pivotal position within our food and beverage department. This full-time position involves working 40 hours per week, with 10-hour shifts that include weekends and holidays, reflective of the hospitality industry's dynamic nature. The Executive Sous Chef plays a critical role in ensuring the smooth operation of our kitchen by overseeing the preparation of all planned menu items while managing kitchen personnel effectively. This role offers a competitive salary ranging from $75,000 to $80,000 annually, based on experience, and provides an excellent opportunity for culinary professionals who are passionate about high-quality food service and senior hospitality.
The Executive Sous Chef will act as the right hand to the Executive Chef and the Director of Food and Beverage Services, assuming complete responsibility for kitchen operations in their absence. This leadership position requires not only culinary expertise but also strong organizational and communication skills to clarify employee assignments, assist the kitchen team during service, and maintain operational standards. The Executive Sous Chef works collaboratively with kitchen staff to develop, cost, and execute diverse menus that include seasonal cycles, themed events, and holiday buffets, ensuring variety and excellence in every dish served.
Beyond food preparation, the role emphasizes employee development and operational efficiency. Responsibilities include assisting with hiring by interviewing job applicants, conducting annual performance reviews, maintaining work schedules, and spearheading ongoing in-service education programs for kitchen staff. With a focus on continual improvement, the Executive Sous Chef informs leadership about operational challenges and suggests practical solutions. This position offers an engaging and fun work environment where experienced culinary leaders can thrive by contributing to a community that values hospitality and senior engagement.
At The Cypress, we prioritize creating a supportive environment that encourages both professional growth and work-life balance. Along with a competitive salary, the Executive Sous Chef will benefit from a comprehensive package that includes medical, dental, and vision insurance, life and disability insurance options, a 401(k) plan with a company match, generous paid time off and holidays, and a range of employee-focused perks such as appreciation bonuses, discounted bus tickets, free meals, and parking. The Cypress of Charlotte is also committed to maintaining a drug-free workplace, being an Equal Employment Opportunity (EEO) and E-Verify employer, reinforcing our dedication to a fair and inclusive workplace.
Job Requirements
- High school diploma or equivalent
- Culinary education or relevant college coursework
- Minimum of three years’ experience in a professional kitchen setting
- At least one year of supervisory experience
- ServSafe certification required
- Ability to work 40 hours per week including weekends and holidays
- Strong communication skills in English
- Ability to stand for long periods and work in a fast-paced kitchen environment
Job Qualifications
- Ability to perform simple arithmetic and understand measurements and conversions
- Three years’ experience in a hotel, restaurant, or club with fine dining preferred
- Dining room experience desirable
- Culinary education or two years’ college
- One year of supervisory experience
- Ability to plan and organize work, to interpret instructions, recipes, specifications and standards
- Knowledge of kitchen equipment operations and maintenance
- Some knowledge of nutrition and diet
- Health care experience desirable
- Must be ServSafe Certified
- Must be able to effectively communicate, read, write, and follow oral and written instructions in English
Job Duties
- Clarifies and organizes all employee work assignments and schedules
- Assists the kitchen staff in all aspects of service as required
- Informs the Executive Chef and Director of Food and Beverage Services of all activities and operational problems, making suggestions for improvement and corrections as needed
- Responsible for the direction of the department in the absence of the Executive Chef
- Assists the Executive Chef in planning, costing and executing all menus, including Seasonal Cycle menus, Special Theme Day menus and Holiday Buffets
- Assists with annual performance reviews for all kitchen employees
- Interviews job applicants as needed
- Maintains work schedules for kitchen employees
- Assists in ongoing in-service education programs for employees
- Assists in the leadership of regular meetings with kitchen staff
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
