Job Overview
Employment Type
Full-time
Compensation
Salary
Range $48,000.00 - $55,000.00
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
accidental death and dismemberment insurance
401(k) with Company Match
Employee assistance program
long-term disability insurance
Paid Time Off
Paid holidays
DailyPay
On-site gym
Olympic-size swimming pool
Resident appreciation bonus
educational scholarships
Job Description
Brandon Wilde is a distinguished Life Plan Community located on a scenic 73-acre campus in Evans, GA. Renowned for its commitment to enriching the lives of over 350 seniors, Brandon Wilde stands out as a leading senior living community. This establishment is dedicated to providing exceptional care and an engaging lifestyle for its residents by fostering a compassionate and supportive environment. The community is characterized by a strong team-oriented culture that values meaningful work and recognizes the importance of every staff member's contribution. With an appreciation for the incredible life stories of its residents, Brandon Wilde offers employees the unique opportunity to be part of an extraordinary journey—one that is investing in the future of senior living while investing in the personal growth and well-being of its team members.
Brandon Wilde is currently recruiting a hospitality-focused Executive Sous Chef to join their dynamic kitchen team. This full-time position offers a competitive salary range of $48,000 to $55,000 annually. The Sous Chef plays a critical role in ensuring the high quality and consistency of meals served to residents by overseeing proper menu preparation and kitchen operations. This role involves working closely with the Executive Chef on menu planning, costing, and execution, including seasonal cycle menus, special theme day menus, and holiday buffets. The Sous Chef will be responsible for supervising kitchen staff, managing work schedules, assisting in performance evaluations, and contributing to employee education and training programs. Acting as the department leader in the Executive Chef’s absence, this position demands strong culinary expertise, leadership skills, and a passion for hospitality—especially within a senior care setting.
The ideal candidate will have a proven track record in fine dining or similar culinary environments along with supervisory experience. Brandon Wilde values culinary professionals who are not only skilled but also compassionate and enthusiastic about enhancing the senior living experience through exceptional food service. Beyond culinary skills, this role requires knowledge of kitchen equipment, nutrition, diet, and a commitment to food safety, as evidenced by mandatory ServSafe certification. Employees at Brandon Wilde benefit from a supportive, engaging work environment that includes access to excellent healthcare benefits, generous paid time off, wellness facilities such as an on-site gym and Olympic-size swimming pool, and unique resident-sponsored appreciation bonuses and educational scholarships. This is an outstanding opportunity for culinary professionals seeking to advance their careers in a meaningful and rewarding industry.
Brandon Wilde is currently recruiting a hospitality-focused Executive Sous Chef to join their dynamic kitchen team. This full-time position offers a competitive salary range of $48,000 to $55,000 annually. The Sous Chef plays a critical role in ensuring the high quality and consistency of meals served to residents by overseeing proper menu preparation and kitchen operations. This role involves working closely with the Executive Chef on menu planning, costing, and execution, including seasonal cycle menus, special theme day menus, and holiday buffets. The Sous Chef will be responsible for supervising kitchen staff, managing work schedules, assisting in performance evaluations, and contributing to employee education and training programs. Acting as the department leader in the Executive Chef’s absence, this position demands strong culinary expertise, leadership skills, and a passion for hospitality—especially within a senior care setting.
The ideal candidate will have a proven track record in fine dining or similar culinary environments along with supervisory experience. Brandon Wilde values culinary professionals who are not only skilled but also compassionate and enthusiastic about enhancing the senior living experience through exceptional food service. Beyond culinary skills, this role requires knowledge of kitchen equipment, nutrition, diet, and a commitment to food safety, as evidenced by mandatory ServSafe certification. Employees at Brandon Wilde benefit from a supportive, engaging work environment that includes access to excellent healthcare benefits, generous paid time off, wellness facilities such as an on-site gym and Olympic-size swimming pool, and unique resident-sponsored appreciation bonuses and educational scholarships. This is an outstanding opportunity for culinary professionals seeking to advance their careers in a meaningful and rewarding industry.
Job Requirements
- High school diploma or equivalent
- three years culinary experience preferably in fine dining
- one year supervisory experience
- ServSafe certification
- ability to work flexible hours including holidays and weekends
- ability to pass preemployment screening including physical, drug test, background check
- ability to understand and follow English instructions
- reliable and punctual
- able to perform basic math and measurements
Job Qualifications
- Three years of experience in hotel, restaurant, or club with fine dining preferred
- culinary education or two years college
- one year supervisory experience
- ability to plan and organize work and interpret instructions, recipes, and standards
- knowledge of kitchen equipment operations and maintenance
- some knowledge of nutrition and diet
- healthcare experience desirable
- ability to communicate effectively in English and perform simple arithmetic
- must be ServSafe certified
Job Duties
- Assist kitchen staff in all aspects of service as required
- responsible for department direction in absence of Executive Chef
- assist Executive Chef in planning, costing, and executing menus including seasonal, special theme day, and holiday buffets
- organize employee work assignments and maintain kitchen schedules
- assist with annual performance reviews for kitchen employees
- participate in ongoing in-service education and lead regular kitchen staff meetings
- inform Executive Chef and Director of Food and Beverage Services of operational issues and suggest improvements
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
