Executive Sous Chef Position Available In Mecklenburg, North Carolina

Id :

24451,

Title :

Executive Sous Chef,

Category :

Culinary Services,

RequisitionType :

Hourly,

JobGrade :

null,

RequisitionId :

300001270458067,

ExternalPostedStartDate :

2025-04-14T14:26:58 00:00,

JobLevel :

null,

JobSchedule :

Full time,

JobShift :

null,

StudyLevel :

null,

InternationalTravelRequired :

null,

ExternalContactName :

null,

ExternalContactEmail :

null,

ContractType :

null,

ExternalPostedEndDate :

null,

JobFamilyId :

300000007949657,

GeographyId :

300000002420880,

GeographyNodeId :

100000441214839,

ExternalDescriptionStr :

When you work at The Cypress of Charlotte, you have a front-row seat to the amazing life stories of the wisest people on earth. What’s more, you are part of an extraordinary company – one that’s investing in the future of senior living by investing in you. Don’t just do a job. Be part of an extraordinary life!

The Cypress is recruiting for a hospitality focused Executive Sous Chef to join our team! This position is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees. You will have the opportunity to learn from our award-winning Executive Chef, and have no late night’s – we’re finished by 8pm, Here are a few of the daily responsibilities of the

Executive Sous Chef:

Clarifies and organizes all employee work assignments and schedules. Assists the kitchen staff in all aspects of service as required. Informs the Executive Chef and Director of Food and Beverage Services of all activities and operational problems, making suggestions for improvement and corrections as needed. Responsible for the direction of the department in the absence of the Executive Chef. Assists the Executive Chef in planning, costing and executing all menus, including Seasonal Cycle menus, Special Theme Day menus and Holiday Buffets. Assists with annual performance reviews for all kitchen employees. Interviews job applicants as needed. Maintains work schedules for kitchen employees. Assists in ongoing in-service education programs Here are a few of the qualifications we need you to have: SERVSafe Certification preferred. A minimum of one year of supervisory experience. A minimum of three years’ experience as a cook in a hotel, restaurant, club or similar institution. Experience in hospital or senior living preferred. Culinary degree, preferred. Ability to perform simple arithmetic and understand measurements and conversions Ability to plan and organize work, to interpret instructions, recipes, specifications and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Must be able to effectively communicate, read, write, and follow oral and written instructions in English. Pay Range starting at $67,000 depending on experience

PERKS OUTSIDE OF THE PAYCHECK

On the Bus Line with discounted bus tickets Optional Daily Pay (work today, get paid tomorrow) Employee Referral Bonus Program Employee Recognition Program Employee Discount Program Employee Appreciation Bonuses Senior advocacy Rewarding hospitality-driven environment Growth opportunities Diverse culture Open door atmosphere Free employee meals Free parking Flexible work schedule Beautiful, resort-like campus on over 60-acres Available benefits for full-time employees include medical, dental, vision, company paid life insurance, disability, 401(k) with company match, and a generous paid time off program. Full-time employees are eligible for benefits on the first day of the month following 30-days of employment. If you’re an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we’d love to get to know you! Drug-free workplace.

EEO & E-verify employer. ,