Job Overview
Employment Type
Full-time
Hourly
Compensation
Hourly
Range $24.40 - $27.50
Work Schedule
Flexible
Day Shifts
Benefits
competitive compensation
Access your pay anytime
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
short-term disability
long-term disability
Paid Time Off
401(k) with employer match
Job Description
Resort Lifestyle Communities (RLC) is a leading senior living company dedicated to enriching the lives of seniors across the United States. With over 60 communities nationwide, RLC is a fast-growing, family-owned enterprise that prides itself on delivering a resort-style experience to its residents. The company operates with a clear mission centered around servant-hearted community values, emphasizing respect, honesty, kindness, compassion, and service excellence. This commitment to core values fosters a positive environment where both employees and residents thrive. RLC's strategic goals focus on happy employees, happy residents, full occupancy, and on-budget operations, ensuring that every aspect of the community experience is carefully managed and continuously improved.
Joining RLC means becoming part of a supportive leadership culture within beautiful, resort-style environments. These settings offer an ideal atmosphere for employees and residents alike, promoting wellness, comfort, and a vibrant social life. Employees at RLC are not only hired for their skills but also for their dedication to making a meaningful difference in the lives of seniors. The company values personal growth, offering training and development programs designed to build long-standing careers.
The Sous Chef role at RLC is a vital position directly contributing to resident satisfaction and the overall dining experience. The person in this role will ensure smooth, efficient, and safe kitchen operations while maintaining high standards of quality and cleanliness. Beyond just cooking, the Sous Chef plays an important role in transforming meals into memorable moments by building meaningful connections with residents and team members alike. The role emphasizes leadership, culinary expertise, and a passion for service excellence.
Working primarily during lunch and dinner shifts from Tuesday to Saturday, with additional availability required for holidays and special events, the Sous Chef helps sustain a highly organized kitchen. They prepare a wide range of dishes including meats, seafood, poultry, and vegetables using diverse cooking methods such as broiling, grilling, frying, and sautéing. In the absence of the Executive Chef, the Sous Chef steps up to lead the culinary team, ensuring scratch-made, flavorful, and beautifully presented meals tailored to residents' preferences.
The position demands meticulous attention to hygiene, food safety, and inventory management, keeping workstations and the Chef’s Pantry clean and well-stocked. The Sous Chef also actively participates in team meetings, shares innovative ideas, and embraces feedback to continuously enhance the dining program. Success in this role is deeply connected to the company’s purpose of making every dining experience special for its senior residents.
Job compensation ranges from $24.40 to $27.50 per hour, complemented by a competitive benefits package for full-time employees. Benefits include a $341 stipend per pay period for health, dental, and vision plans, life insurance, disability coverage, flexible spending accounts, accident insurance, legal protection, paid time off, and a 401(k) plan with employer match. RLC invites individuals with a servant heart and a passion for culinary leadership to apply and contribute to a team that truly feels like family.
Joining RLC means becoming part of a supportive leadership culture within beautiful, resort-style environments. These settings offer an ideal atmosphere for employees and residents alike, promoting wellness, comfort, and a vibrant social life. Employees at RLC are not only hired for their skills but also for their dedication to making a meaningful difference in the lives of seniors. The company values personal growth, offering training and development programs designed to build long-standing careers.
The Sous Chef role at RLC is a vital position directly contributing to resident satisfaction and the overall dining experience. The person in this role will ensure smooth, efficient, and safe kitchen operations while maintaining high standards of quality and cleanliness. Beyond just cooking, the Sous Chef plays an important role in transforming meals into memorable moments by building meaningful connections with residents and team members alike. The role emphasizes leadership, culinary expertise, and a passion for service excellence.
Working primarily during lunch and dinner shifts from Tuesday to Saturday, with additional availability required for holidays and special events, the Sous Chef helps sustain a highly organized kitchen. They prepare a wide range of dishes including meats, seafood, poultry, and vegetables using diverse cooking methods such as broiling, grilling, frying, and sautéing. In the absence of the Executive Chef, the Sous Chef steps up to lead the culinary team, ensuring scratch-made, flavorful, and beautifully presented meals tailored to residents' preferences.
The position demands meticulous attention to hygiene, food safety, and inventory management, keeping workstations and the Chef’s Pantry clean and well-stocked. The Sous Chef also actively participates in team meetings, shares innovative ideas, and embraces feedback to continuously enhance the dining program. Success in this role is deeply connected to the company’s purpose of making every dining experience special for its senior residents.
Job compensation ranges from $24.40 to $27.50 per hour, complemented by a competitive benefits package for full-time employees. Benefits include a $341 stipend per pay period for health, dental, and vision plans, life insurance, disability coverage, flexible spending accounts, accident insurance, legal protection, paid time off, and a 401(k) plan with employer match. RLC invites individuals with a servant heart and a passion for culinary leadership to apply and contribute to a team that truly feels like family.
Job Requirements
- Must be at least 21 years of age or older
- Flexibility with primary schedule Tuesday-Saturday lunch and dinner shifts, with additional availability for holidays and events
- High school diploma or equivalent (GED) required
- Previous leadership experience preferred
- Basic computer skills required
Job Qualifications
- Previous leadership in culinary preparation and cooking preferred
- High school diploma or equivalent (GED) required
- culinary degree or other higher education preferred
- Basic computer skills required
- data entry experience preferred
Job Duties
- Own the quality and presentation of every dish while showcasing your culinary skills by preparing a wide variety of meats, seafood, poultry, vegetables, and other items using diverse cooking methods such as broiling, grilling, frying, and sautéing
- In the Executive Chef's absence, you will step in to provide leadership, guiding the culinary team and preparing scratch-made dishes that are not only flavorful and beautifully presented but also personalized to residents' preferences
- Play a key role in resident satisfaction by assisting and helping train team members using structured RLC training programs
- Maintain clean, sanitary, and well-stocked workstations and Chef's Pantry for smooth meal service
- receive, handle, store, and rotate products properly to ensure freshness, safety, and presentation
- Monitor and log food, refrigeration, and dish machine temperatures
- follow closing checklists and assist other team members
- Actively participate in meetings, share innovative ideas, and respond to feedback professionally to enhance the dining experience
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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