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
401(k) with Company Match
Employee assistance program
long-term disability insurance
generous PTO
Paid holidays
Daily Pay
Free parking
On-site gym
Olympic size swimming pool
Job Description
Brandon Wilde is a prestigious Life Plan Community located on a picturesque 73-acre campus in Evans, Georgia. Known for its commitment to enriching the lives of over 350 seniors, Brandon Wilde stands as an extraordinary senior living community that emphasizes a strong, supportive team environment and meaningful work. The community is dedicated to providing exceptional service that consistently exceeds the expectations of its residents and their families, making it a rewarding and fulfilling place to work. At Brandon Wilde, employees are not merely doing a job; they are joining an exceptional company that invests in their growth and development, aiming to enhance the future of senior living.
The Executive Sous Chef role at Brandon Wilde embodies this dedication to excellence. This hospitality-focused position is responsible for the proper preparation of planned menus and the overall supervision of the kitchen staff. The Executive Sous Chef plays a critical role in assisting the Executive Chef with menu planning, costing, and execution, overseeing seasonal cycle menus, special theme day menus, and holiday buffets. Additionally, the role requires organizing employee work assignments, maintaining schedules, participating in performance reviews, and leading ongoing training and meetings for kitchen staff. Serving as the acting department leader in the absence of the Executive Chef, the Executive Sous Chef ensures smooth kitchen operations while maintaining the highest standards of food service. This position offers a salary range of $48,000 to $55,000 and is an incredible opportunity for a culinary professional passionate about senior care and hospitality to make a difference in the lives of older adults. The community prides itself on offering an engaging, fun work environment with excellent benefits, including medical, dental, vision, life insurance, and paid time off, among others. Joining Brandon Wilde means becoming part of a team that values compassion, enthusiasm, and professionalism in providing top-tier senior living experiences.
The Executive Sous Chef role at Brandon Wilde embodies this dedication to excellence. This hospitality-focused position is responsible for the proper preparation of planned menus and the overall supervision of the kitchen staff. The Executive Sous Chef plays a critical role in assisting the Executive Chef with menu planning, costing, and execution, overseeing seasonal cycle menus, special theme day menus, and holiday buffets. Additionally, the role requires organizing employee work assignments, maintaining schedules, participating in performance reviews, and leading ongoing training and meetings for kitchen staff. Serving as the acting department leader in the absence of the Executive Chef, the Executive Sous Chef ensures smooth kitchen operations while maintaining the highest standards of food service. This position offers a salary range of $48,000 to $55,000 and is an incredible opportunity for a culinary professional passionate about senior care and hospitality to make a difference in the lives of older adults. The community prides itself on offering an engaging, fun work environment with excellent benefits, including medical, dental, vision, life insurance, and paid time off, among others. Joining Brandon Wilde means becoming part of a team that values compassion, enthusiasm, and professionalism in providing top-tier senior living experiences.
Job Requirements
- Three years of experience in a hotel, restaurant, or club with fine dining preferred
- 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
- must be ServSafe Certified
- ability to understand and follow instructions in English and communicate effectively
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 and perform simple arithmetic
- ability to 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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