Executive Sous Chef-ESC

Little Rock, AR, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Day Shifts

Weekend Shifts

Benefits

Medical

Dental

Vision

Life insurance

401(k)

Pet insurance

Unlimited PTO

Job Description

Forefront is a distinguished leader in providing exceptional culinary and support services specifically tailored to enhance the quality of life within healthcare environments. With a steadfast commitment to improving lives through nutrition, hospitality, and service excellence, Forefront operates under core values that include Tenacity, Integrity, Creativity, Service Excellence, Safety, and Caring. These values shape every aspect of the company's culture and operational approach, ensuring that residents, guests, and clients receive not only outstanding meals but also an overall experience that promotes healing, comfort, and well-being.

Forefront specializes in culinary services for senior living, healthcare facilities, and hospitality environments, offering compreh... Show More

Job Requirements

Education to associate's or bachelor's degree level in culinary arts, hospitality management, or related field preferred
Equivalent combination of formal culinary training and progressive leadership experience will be considered
5 to 8 plus years of progressive culinary experience including 2 to 3 years in a sous chef or executive sous chef role
Proven success in high-volume scratch kitchen environments such as senior living, healthcare, hotel, club, or contract dining
Demonstrated ability with menu execution and recipe adherence
Experience in food and labor cost management
Ability to oversee inventory controls and purchasing processes
Experience in catering and special event production
Skilled in supervising teams of 15 to 40 plus associates
Knowledge of therapeutic diets and modified textures preferred
Ability to partner with registered dietitians and interdisciplinary teams
ServSafe Food Protection Manager Certification required or must be obtained within 90 days of employment

Job Qualifications

Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or related field preferred
Equivalent combination of formal culinary training and progressive leadership experience will be considered
5–8+ years of progressive culinary experience with at least 2–3 years in a Sous Chef or Executive Sous Chef role
Proven success in high-volume scratch kitchen environments such as senior living, healthcare, hotel, club, or contract dining
Demonstrated experience with menu execution and recipe adherence
Food and labor cost management
Inventory controls and purchasing
Catering and special event production
Supervising teams of 15–40+ associates
Strong knowledge of therapeutic diets and modified textures preferred
Experience partnering with Registered Dietitians and interdisciplinary teams a plus
Experience in senior living or healthcare dining
Opening new accounts or supporting unit transitions
Scratch cooking, farm-to-table, and wellness-focused programming
Multi-outlet or multi-shift oversight

Job Duties

Support the Executive Chef in overseeing all daily kitchen operations including production, service, retail, and catering
Ensure consistent execution of recipes, menus, and presentation standards across all dining venues
Supervise food preparation, portion control, and plate presentation to meet quality expectations
Lead daily production meetings, line checks, and pre-service briefings
Act as Chef in Charge in the absence of the Executive Chef
Train, mentor, and coach cooks, leads, and utility staff to build a high-performing culinary team
Assist with recruiting, interviewing, onboarding, and scheduling of kitchen personnel
Conduct performance feedback, corrective coaching, and skills development
Promote a culture of safety, teamwork, and hospitality excellence
Assist in managing food cost, labor productivity, and waste reduction initiatives
Oversee ordering, receiving, inventory controls, and vendor relations
Ensure accurate production records, recipe costing, and yield management
Support budget adherence and monthly financial performance goals
Maintain ServSafe, HACCP, and local health department standards
Conduct sanitation audits, temperature logs, and corrective actions
Ensure compliance with regulatory requirements and infection prevention protocols
Maintain safe equipment operation and kitchen organization
Assist with menu development, recipe testing, and seasonal programming
Collaborate with Registered Dietitians on therapeutic and modified diets
Support catering events, special functions, and resident engagement activities
Ensure cultural, regional, and resident preference alignment

Job Criteria

Experience

Expert Level (7+ years)

Job Location

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