Executive Sous Chef

Join to apply for the Executive Sous Chef role at Freedom Village of Bradenton
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At Freedom Village Bradenton, you can jump‑start or advance a senior living career. We serve older adults with care, compassion, and high‑quality hospitality through our Extraordinary Impressions program.

The Executive Sous Chef supports the Executive Chef in overseeing all culinary operations within the senior living community, ensuring nutritious and appealing meals that meet residents’ dietary and regulatory needs while maintaining efficient kitchen operations.

• Assist in planning, preparing, and executing daily menus for independent living, assisted living, and memory care residents
• Ensure meals are flavorful, visually appealing, and appropriate for senior dietary needs
• Oversee food preparation, cooking, and plating during service periods
• Maintain consistency in food quality, portion control, and presentation

• Supervise, train, and mentor kitchen staff in daily operations
• Lead shifts in the absence of the Executive Chef
• Assist with scheduling, staffing coverage, and performance feedback
• Promote a respectful, team‑oriented work environment

• Work closely with the Registered Dietitian and clinical team to support special diets (low sodium, diabetic, pureed, mechanical soft, allergen‑free, etc.)
• Ensure all meals comply with residents’ dietary plans and physician orders
• Support resident satisfaction through menu feedback and special requests

• Ensure compliance with local, state, and federal regulations (health department, Serv Safe, HACCP)
• Maintain proper food handling, storage, sanitation, and temperature controls
• Assist with health inspections, audits, and corrective actions

• Assist in ordering food and supplies within budget guidelines
• Monitor inventory levels, minimize waste, and support cost‑control initiatives
• Participate in menu costing and purchasing decisions

• Engage with residents to understand preferences and address concerns
• Support special events, holidays, and themed meals
• Maintain a hospitality‑driven approach aligned with senior living standards

• Culinary degree or equivalent professional experience preferred
• Minimum 3–5 years of progressive culinary leadership experience
• Experience in senior living, healthcare, or high‑volume institutional dining preferred
• Strong knowledge of modified diets and senior nutrition
• Serv Safe Certification (or ability to obtain)
• Excellent leadership, communication, and organizational skills

Manual dexterity for preparing food. Ability to use standard industrial kitchen appliances. May be exposed to extreme temperatures, moderate to heavy physical effort, and lift up to 50 lbs. Must be able to walk and stand up to 85% of the day, stoop, reach, and bend frequently. May be exposed to industrial cleaning chemicals. Must be able to see, hear, and communicate with others.

Salary: $52,000

Schedule: Varies, includes nights

EEO Employer

Seniority level: Mid‑Senior level

Employment type: Full‑time

Job function: Management and Manufacturing

Industry: Hospitals and Health Care