Executive Sous Chef - Senior Living (Elevated Dining Program)
$55,000–$60,000 year
On-site · Cedar Falls, Iowa, United States
Job Summary
Executive Sous Chef to lead high-quality dining in an Independent Living program, partnering with the Executive Chef to supervise the kitchen brigade, develop seasonal menus tailored to resident needs, and ensure HACCP-compliant operations. Responsibilities include menu planning, staff supervision and scheduling, training, inventory and vendor management, cost controls, execution of events, and collaboration with front-of-house and other departments to deliver elevated, nutritious meals with strong presentation.
Required Qualifications
- Minimum 3–5 years of high-volume culinary experience in a professional kitchen, ideally in senior living, healthcare, or hospitality
- 2–4 years of experience in a sous chef leadership role in hospitality, healthcare, or similar setting
- Culinary degree from an accredited program preferred
- ServSafe® and State Food Handler Card (if applicable) required
- Ability to pass criminal background check and drug screen
- Strong leadership and team-building skills
- Excellent communication, organization, and time management skills
- Knowledge of nutrition, therapeutic diets, and senior-friendly cuisine
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