Sous Chef

About Discovery Management Group

Discovery Management Group leads one of the nation’s most purpose-driven and people-centered senior living organizations, managing and enhancing senior living communities across the United States. With a focus on operational excellence, lifestyle personalization, and culture-driven leadership, we proudly serve residents and families with more than 15,000 units nationwide and growing.

As part of one of the largest senior living families in the U.S., our communities have earned Great Place to Work® certifications from 2022–2026. At Discovery Management Group, purpose guides our work, culture fuels our success, and growth defines our future. We continually aspire and invest in learning and development opportunities that support our team members’ professional growth, ensuring every team member has the tools to build a meaningful and rewarding career.

Discover You Purpose with us at [Community Name].

As Sous Chef , you’ll play an essential role in enriching the lives of seniors, creating meaningful connections, and making a difference every single day.

Your Role:

The Sous Chef oversees the culinary operations, including menu planning, food preparation, purchasing, and recipe development to ensure consistent quality and presentation. This role is responsible for estimating food needs, maintaining equipment, and ensuring compliance with safety and sanitation standards.

Position Highlights:

• Status: FULL-TIME
• Schedule: Sunday - Thursday, 40-50hours a week
• Location: Brooklyn Heights
• Rate of Pay: $92,000.00 a year salary

What You’ll Do:

• Assist in planning, preparation, and execution of special events, banquets, and theme meals.
• Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community.
• Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor.
• Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases.
• Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors.
• Accurately report and submit monthly inventory of food & beverage supplies.
• Interview, hire and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well.
• Manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy.
• Work with the Hospitality Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores.
• Ensures any dietary needs and restrictions are met.
• Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures.
• In unison with the Hospitality Manager and Hospitality Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered.
• Perform other duties as assigned.

Supervisory Responsibilities:

Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Qualifications:

• Ability to communicate effectively in writing and verbally speaking the primary language of the residents.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
• Ability to use Microsoft Windows, including Word and Excel. Ability to use email and the Internet.
• Must demonstrate an interest in working with a senior population.
• Manages people effectively by taking…