Executive Sous Chef, Licensed

JOB SUMMARY

This Executive Sous Chef position, under the direction of the Executive Chef and in partnership with the Licensed Areas Dining Operations Manager, supports both the Back-of-House (BOH) culinary operations and the Front-of-House (FOH) dining service operations of all licensed areas. This position ensures that meals are planned, prepared, and served in accordance with resident dietary needs, clinical guidelines, and Williamsburg Landing policies.

The Executive Sous Chef supervises and manages scheduling for BOH team, supports FOH service operations, provides coaching and training to cooks and utility team members, and maintains high standards of food quality, safety, sanitation, and resident satisfaction. The role oversees food production for daily dining, therapeutic and texture-modified diets, special events, and catered functions, and assumes leadership responsibilities in the absence of the Executive Chef, the Assisted Living Dining Operations Manager, and/or Director of Culinary Services.

ESSENTIAL JOB FUNCTIONS

BACK-OF-HOUSE (BOH) RESPONSIBILITIES CULINARY OPERATIONS

Prepares, portions, and garnishes food in accordance with standardized recipes, cooking methods, and nutritional guidelines appropriate for older adults and individuals with clinical dietary needs.

Establishes kitchen workflows, daily prep lists, and production assignments; provides coaching and corrective feedback to maintain safety, food quality, and efficiency.

Maintains a high standard of food quality, presentation, portion control, and plate consistency suitable for assisted living dining operations.

Ensures consistent use of standardized recipes, including modifications for therapeutic and texture-modified diets (e.g., puree, mechanical soft, cardiac, renal, diabetic).

Trains BOH staff in safe food handling procedures, culinary techniques, allergen protocols, and proper use of kitchen equipment.

Prepares and carves meats, soups, sauces, and specialty dishes for daily menu service, events, and catered functions.

Monitors BOH equipment performance, production flow, and food usage; recommends process improvements supporting safety, quality, and regulatory compliance.

Ensures compliance with state health department regulations, infection control standards, and facility sanitation policies.

Assumes BOH leadership responsibilities in the absence of the Executive Chef.

FRONT-OF-HOUSE (FOH) RESPONSIBILITIES DINING ROOM SUPPORT

In collaboration with the Dining Operations Manager, the Executive Sous Chef:

Supports the coordination and smooth execution of meal service to ensure timely delivery of meals that uphold dignity, resident choice, and a positive dining experience.

Ensures proper communication of menu changes, special diets, allergies, and resident preferences between BOH and FOH teams.

Assists in training FOH team members on plating standards, expo procedures, portion accuracy, allergens, and therapeutic diet guidelines.

Monitors service flow between kitchen and dining room to ensure accuracy, timeliness, and resident satisfaction.

Supports FOH operations during peak service periods, special events, and staffing shortages as needed.

Collaborates with the Dining Operations Manager on quality improvement initiatives related to service delivery and resident satisfaction.

Engages with residents, families, and guests in a professional, respectful, and service-oriented manner.

PEOPLE MANAGEMENT & LEADERSHIP RESPONSIBILITIES

Manages staff scheduling for BOH and supports FOH scheduling needs to ensure adequate departmental coverage.

Provides day-to-day coaching, mentoring, and skills development for culinary and dining staff.

Supports onboarding and training of new employees, ensuring proper orientation to food safety, sanitation, policies, service expectations, and culinary procedures.

Completes performance evaluations by providing input on staff competencies, adherence to standards, teamwork, and opportunities for improvement.

Addresses performance issues promptly and professionally, following Williamsburg Landing policies for documentation and corrective action.

Leads or participates in daily pre-service meetings (lineups) to communicate menu updates, priorities, service standards, workflow, and staffing notes.

Fosters a positive, collaborative, and inclusive work environment that supports teamwork, accountability, and high service standards.

QUALIFICATIONS

Graduate of culinary school or recognized culinary apprentice program, preferred

3+ years of experience in culinary leadership positions; experience with production, senior living, or healthcare culinary environment preparing meals for individuals with varied dietary requirements, preferred

Valid Food Handlers Card required

SERVSAFE Manager Certification required within 30 days of employment.

Knowledge of therapeutic and restricted diets commonly used in Assisted Living settings (diabetic, cardiac, renal, dysphagia, etc.)

KNOWLEDGE, SKILLS AND ABILITIES

Demonstrated experience in quantity food…