Sous Chef

Resort Lifestyle Communities (RLC) is a prominent, family-owned company that operates over 60 communities nationwide, serving seniors in a resort-style environment designed to nurture both residents and employees. At RLC, the mission transcends just providing housing; it is about creating a caring, respectful, and compassionate community where employees are empowered and residents feel truly valued. RLC’s Core Values—Respect, Honesty, Kindness & Compassion, and Service Excellence—guide every action and decision within the company, ensuring a supportive and fulfilling workplace for their team and an exceptional living experience for residents. The company is committed to four essential goals that steer its success: happy employees, happy residents, full occupancy, and on-budget operations. These principles create a solid foundation for growth and reinforce the company’s dedication to quality and sustainability in senior living.

The Sous Chef role at Resort Lifestyle Communities is a key culinary leadership position, central to enhancing residents’ dining experiences. This full-time position primarily focuses on lunch and dinner service from Tuesday through Saturday, with additional shifts during holidays and special events to ensure seamless kitchen operations at all times. The Sous Chef supports the Executive Chef and plays an integral part in maintaining high standards of food quality, safety, and presentation. Beyond culinary skills, this role requires a dedication to building meaningful connections with residents and team members to transform meal times into moments that matter.

In this role, the Sous Chef will oversee the preparation of diverse dishes including meats, seafood, poultry, and vegetables, utilizing various cooking techniques such as broiling, grilling, frying, and sautéing. They will be responsible for not only the hands-on preparation of meals but also the leadership and training of culinary staff, stepping into the Executive Chef’s role in their absence. This demands excellent leadership qualities, attention to detail, and a commitment to the RLC structured training protocols. The Sous Chef will also ensure compliance with hygiene, sanitation, and food safety standards, managing workstations and pantry stocks to guarantee freshness and presentation. The role involves active participation in team meetings, encouraging innovation and responsiveness to feedback to continuously improve the dining experience.

Candidates must be at least 21 years old and possess a high school diploma or equivalent, with a culinary degree or higher education preferred. Practical experience in culinary leadership and basic computer skills are also necessary to handle scheduling, inventory, and data entry tasks effectively. The position offers a competitive compensation package, access to a benefit stipend for health coverage and other benefits, paid time off, and a 401(k) retirement plan with employer match. It also provides a supportive and family-like working environment where employees are valued and have the opportunity to make a meaningful impact in senior living communities. Joining RLC means joining a purpose-driven team dedicated to service excellence and a culture of respect and kindness.