Executive Sous Chef

San Diego, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $75,000.00 - $85,000.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

bonus

DailyPay

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 an upscale senior living community located in the scenic area of Rancho Bernardo, California. This establishment offers resort-style living focused on providing an exceptional lifestyle for seniors who enjoy the beautiful surroundings of Southern California. With a unique blend of all-inclusive amenities, exceptional hospitality, and a stunning location, Casa de las Campanas creates an inviting and enriching environment for its residents. The community is known for its active, well-traveled, and outdoorsy seniors who engage in social activities, share meals, and explore nearby trails together. This vibrant atmosphere positively impacts the lives of seniors by promoting social interaction, wellness, and overall happiness.

The community is presently looking to hire an Executive Sous Chef to join their Food & Beverage leadership team. The role is pivotal in supporting the culinary needs of multiple dining venues and catering services within the campus. The Executive Sous Chef works closely with the Executive Chef to ensure food production meets high standards of quality, nutrition, and timeliness. This position requires overseeing all kitchen personnel, managing schedules, and maintaining compliance with health and safety regulations. The ideal candidate will have a strong culinary background and experience in a high-volume setting, preferably with senior living or healthcare food service knowledge. This role is designed for someone who is passionate about culinary excellence, team leadership, and enhancing the dining experience for seniors.

This is a full-time position offering a competitive salary in the range of $75,000 to $85,000 annually, alongside an impressive benefits package. Employees at Casa de las Campanas enjoy medical, dental, and vision insurance, bonus eligibility, immediate access to DailyPay, life insurance, a 403(b) retirement plan with employer matching, and tuition reimbursement funded by residents. Paid time off, paid holidays, pet insurance, AFLAC benefits, and long-term disability insurance contribute to a comprehensive employee benefits program. The work environment is described as both engaging and fun, aimed at fostering long-term employee satisfaction and professional growth.

If you are a talented Executive Sous Chef who is ready to make a meaningful impact by providing exceptional culinary services in a senior living environment, Casa de las Campanas invites you to apply. This is an exciting opportunity to become part of a dedicated team committed to improving the lives of seniors through outstanding hospitality and nourishment. Join the Food & Beverage leadership team and bring your culinary expertise to a community that values quality, innovation, and teamwork.

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
ServSafe Certification required
Ability to pass background checks including fitness for duty physical fingerprinting and employment references
Post-secondary coursework in Restaurant Management Nutrition or related fields preferred
Degree or certificate from a culinary institute preferred
Certified Dietary Manager (CDM) credential preferred
Knowledge of California Title 22 Regulations preferred

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 a 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
ServSafe 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