A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
Sous Chef TMR Management LLC Aiken, SC Job Details 6 hours ago Qualifications ServSafe Managing kitchen staff ServSafe Food Manager Certification Kitchen stations Food Handler Certification Communication with kitchen staff
Full Job Description Description:
Cumberland Village is Aiken's premier independent senior living community, serving restaurant-style, made-to-order meals three times a day. We are hiring a Sous Chef to be the second in command of our dining department. This is a real cooking job: scratch production, menu input, and a line you run. You hold the standard when the Executive Chef is off the floor, and you have a clear path to executive chef if you want it. No late-night restaurant grind.
WHAT YOU WILL DO
Run daily production and the cook line for breakfast, lunch, and dinner Serve as person in charge of the kitchen in the Executive Chef's absence Assist with seasonal menu development, recipe standardization, and specials Execute therapeutic, modified-texture, and allergen-related requests accurately Direct cooks, prep staff, and dishwashers on shift; assign stations and keep service on time Train new team members on recipes, station standards, safety, and sanitation Manage prep lists, par levels, receiving, rotation, and monthly inventory to control waste Maintain HACCP-aligned practices, temperature logs, and survey-ready sanitation every day Be visible in the dining room and support catering, holiday meals, and special events
Requirements:
Required Skills/Abilities:
3+ years of professional cooking experience, including 1+ year as a sous chef, lead cook, or kitchen supervisor Ability to run a full production day independently, from prep through service and close ServSafe Food Handler certification; ServSafe Manager certification required or obtainable within 90 days of hire Comfort being visible and engaged with residents in the dining room Availability for a seven-day operation, including rotating weekends and holidays Ability to stand for extended periods, lift up to 50 lbs, and work in a hot kitchen
Education and Experience:
Preferred Senior living, hospitality, restaurant, club, resort, or hotel F&B background Culinary degree, apprenticeship, or equivalent formal training Experience with therapeutic or modified diets; CDM certification Catering, banquet, and scratch-production experience
