Executive Sous Chef

Santa Rosa, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,000.00 - $85,000.00

Work Schedule

Day Shifts

Fixed Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

bonus eligibility

Daily Pay

Life insurance

403(b) Retirement Plan

Tuition Reimbursement

Paid Time Off

Paid holidays

Pet insurance

AFLAC

long-term disability insurance

Job Description

Casa de las Campanas is a premier senior living community located in the scenic area of Rancho Bernardo. Offering upscale resort-style living, the community is dedicated to enhancing the lives of seniors by providing an all-inclusive lifestyle paired with exceptional hospitality and a stunning Southern California environment. The campus is designed for well-traveled and active seniors who enjoy socializing over meals, exploring the outdoors on nearby trails, and taking in breathtaking views. The team at Casa de las Campanas is committed to delivering a fresh, compassionate approach to senior living that fosters meaningful interactions and an enriched quality of life for all residents. This commitment is reflected in every aspect of the community, from its beautiful surroundings to the attentive and professional care provided by its staff.

The role of Executive Sous Chef offers a unique opportunity to join the Food & Beverage leadership team at Casa de las Campanas. In this position, you will collaborate closely with the Executive Chef to manage and oversee food production across multiple dining venues and catering services. The primary goal is to ensure that appetizing, nutritious meals are prepared and served efficiently, meeting the diverse dietary needs of the senior population in independent living, assisted living, special care, and health center communities. This is a significant leadership role that involves supporting staff recruitment, training, performance management, and retention while ensuring full compliance with all relevant federal, state, and local regulatory requirements.

As an Executive Sous Chef, your responsibilities will extend beyond meal preparation to include menu development, implementation of standardized recipes, staff supervision, and ongoing quality assurance. You will ensure that each dining venue is properly equipped and maintained to deliver the highest culinary standards. This position offers a competitive salary range of $75,000 to $85,000 and includes an attractive benefits package such as medical, dental, vision insurance, a 403(b) retirement plan with employer matching, tuition reimbursement, paid time off, and more. It is an ideal fit for a culinary professional who has experience in high-volume environments like hotels, restaurants, or clubs and is passionate about making a meaningful impact in a healthcare or senior living setting. Join Casa de las Campanas and become part of a team that values excellence, teamwork, and respectful service in a warm and inspiring atmosphere.

Job Requirements

Minimum five years of experience as an Executive Sous Chef Sous Chef or Executive Chef in a hotel restaurant club or similar high-volume environment
Experience managing multiple dining venues preferred
Post-secondary coursework in Restaurant Management Nutrition or related fields
Serv Safe Certification required
Ability to pass background checks including fitness for duty physical fingerprinting and employment references as required by a licensed residential care facility
Knowledge of California Title 22 Regulations preferred
Available to work in compliance with all federal state and local regulations

Job Qualifications

Minimum five years of experience as an Executive Sous Chef Sous Chef or Executive Chef in a hotel restaurant club or similar high-volume environment
Experience managing multiple dining venues preferred
Previous experience or knowledge of food service in healthcare or senior living environment is a plus
Post-secondary coursework in Restaurant Management Nutrition or related fields
Degree or certificate from a culinary institute preferred
Serv Safe Certification required
Certified Dietary Manager CDM credential preferred
Knowledge of California Title 22 Regulations preferred

Job Duties

Supervise kitchen personnel on all shifts including staffing scheduling orientation counseling evaluations and discipline
Assist in the preparation of culinary staff schedules for multiple dining outlets
Ensure all dining venue food stations are properly set up prior to service and maintained at appropriate temperatures throughout service
Develop menus and ensure consistent implementation across independent living assisted living special care and health center dining venues
Develop and implement standardized recipes and menu specifications with input from key stakeholders
Ensure the Food & Beverage Department meets all State and Federal Health Survey standards and train staff accordingly
Monitor food production storage and service areas to ensure compliance with all local state and federal regulations take corrective action as needed
Maintain HACCP plans temperature logs and other required documentation
Monitor meal temperatures and ensure accurate recordkeeping
Provide culinary education and hands-on on-the-job training to kitchen staff
Develop work assignments assign special projects and spot-check food quality to ensure standards are met
Collaborate with the Executive Chef Residential Dining Manager and Dietary Supervisor on daily operations and future catering events
Promote teamwork within the department and across departments to ensure smooth operations and high-quality service
Conduct table visits to ensure resident and guest satisfaction