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
AD&D insurance
401(k) with Company Match
Employee assistance program
long-term disability insurance
Paid Time Off
Paid holidays
DailyPay
Free parking
On-site gym
Olympic size swimming pool
Resident appreciation bonus
educational scholarships
Job Description
Brandon Wilde is a premier Life Plan Community that provides exceptional senior living experiences on a sprawling 73-acre campus located in Evans, GA. Known for its compassionate, community-oriented environment, Brandon Wilde caters to over 350 seniors, enhancing their lives through attentive care and meaningful engagement. The community has built a reputation for excellence by fostering a supportive and enriching workplace for its staff, making it an extraordinary employer invested in the future of senior living and the personal and professional growth of its employees. The team at Brandon Wilde is passionate about delivering the highest quality of service that goes beyond expectations, ensuring that residents enjoy a vibrant and fulfilling lifestyle. Join a company where you can not only perform a job but also be part of an extraordinary life story.
The role of the Sous Chef at Brandon Wilde is critical to maintaining the elevated culinary standards that reflect the community’s commitment to excellence. As a hospitality-focused Executive Sous Chef, you will take charge of the kitchen operations, ensuring the proper preparation of menus that cater to diverse tastes and special occasions, such as Seasonal Cycle menus, Holiday Buffets, and Special Theme Days. This position requires overseeing the kitchen staff, organizing work schedules, and stepping in as the head of the department in the absence of the Executive Chef. The Sous Chef will collaborate closely with the Executive Chef to plan, cost, and execute menus that meet high standards of quality and presentation.
In addition to culinary expertise, this role demands leadership and organizational skills to manage a busy kitchen efficiently. You will be responsible for employee performance reviews, continuous in-service training, and fostering an engaging and positive work environment. Effective communication with the Executive Chef and Food and Beverage Services Director about daily operations and challenges is essential to ensure the kitchen runs smoothly and delivers exceptional dining experiences to residents. This position offers an attractive salary range of $48,000 to $55,000 and presents a unique opportunity to join a community devoted to senior well-being and culinary excellence. If you have a passion for hospitality, a desire to engage with seniors meaningfully, and the skills to lead a kitchen team, Brandon Wilde welcomes your application.
The role of the Sous Chef at Brandon Wilde is critical to maintaining the elevated culinary standards that reflect the community’s commitment to excellence. As a hospitality-focused Executive Sous Chef, you will take charge of the kitchen operations, ensuring the proper preparation of menus that cater to diverse tastes and special occasions, such as Seasonal Cycle menus, Holiday Buffets, and Special Theme Days. This position requires overseeing the kitchen staff, organizing work schedules, and stepping in as the head of the department in the absence of the Executive Chef. The Sous Chef will collaborate closely with the Executive Chef to plan, cost, and execute menus that meet high standards of quality and presentation.
In addition to culinary expertise, this role demands leadership and organizational skills to manage a busy kitchen efficiently. You will be responsible for employee performance reviews, continuous in-service training, and fostering an engaging and positive work environment. Effective communication with the Executive Chef and Food and Beverage Services Director about daily operations and challenges is essential to ensure the kitchen runs smoothly and delivers exceptional dining experiences to residents. This position offers an attractive salary range of $48,000 to $55,000 and presents a unique opportunity to join a community devoted to senior well-being and culinary excellence. If you have a passion for hospitality, a desire to engage with seniors meaningfully, and the skills to lead a kitchen team, Brandon Wilde welcomes your application.
Job Requirements
- High school diploma or equivalent
- Minimum three years of relevant culinary experience
- Supervisory experience in kitchen operations
- Culinary education or equivalent college coursework
- ServSafe certification required
- Ability to work flexible hours including weekends and holidays
- Ability to pass a preemployment screening including physical, background check, and drug test
- Ability to communicate effectively in English
Job Qualifications
- Three years of experience in a hotel, restaurant, or club with fine dining preferred
- Dining room experience desirable
- Culinary education or two years of 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
- Ability to understand and follow instructions in English and communicate effectively
- Perform simple arithmetic and understand measurements and conversions
- Must be ServSafe certified
Job Duties
- Assists the kitchen staff in all aspects of service as required
- 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
- Clarifies and organizes all employee work assignments and schedules
- Maintains work schedules for kitchen employees
- Assists with annual performance reviews for all kitchen employees
- Assists in ongoing in-service education programs for employees and assists in the leadership of regular meetings with kitchen staff
- 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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