Sous Chef
81 Oaks Senior Living | Sarasota, FL
Department: Dining Services
Status: Full-Time | Salary
Work Type: Onsite
About the Role
81 Oaks Senior Living is more than a workplace — it’s a home. We take pride in creating a welcoming, respectful, and resident-centered environment where people feel genuinely cared for and supported every day. Dining plays a central role in our community, shaping comfort, connection, and daily experience for our residents.
We are seeking a dependable, hands-on Sous Chef to serve as the second-in-command of our dining operations.
This role works closely with the Executive Chef to ensure the kitchen runs smoothly, efficiently, and consistently — especially during high-volume meal periods and in the Executive Chef’s absence.
The ideal candidate is a strong team leader who leads by example, takes ownership of the kitchen environment, and ensures that food quality, organization, and accountability standards are upheld at all times.
Key Responsibilities
Kitchen Leadership & Daily Operations
• Act as the lead in the kitchen during assigned shifts and in the Executive Chef’s absence.
• Direct kitchen staff to ensure efficient workflow, proper execution, and timely meal service.
• Hold team members accountable for completing side work, cleaning duties, and closing responsibilities.
• Adjust staffing in real time to ensure smooth service flow and appropriate coverage.
• Step in to support any station as needed, including cooking on the line during peak service.
Food Preparation & Quality Execution
• Prepare and cook meals in accordance with approved menus, recipes, and portion standards.
• Ensure consistency, quality, and presentation of all meals in a restaurant-style dining environment.
• Support execution of daily menus, specials, and themed meals, providing creative input as appropriate.
Ordering, Inventory & Kitchen Organization
• Place orders for food, supplies, and kitchen inventory with approved vendors.
• Receive and inspect deliveries to ensure quality, accuracy, and proper storage.
• Maintain organized storage areas, including proper labeling, rotation (FIFO), and sanitation.
• Monitor inventory levels and communicate needs proactively to prevent shortages or waste.
Scheduling & Staffing Coordination
• Create and manage the weekly dining services schedule based on operational needs and census.
• Ensure consistent coverage across all shifts, including line cooks and dishwashers.
• Serve as the primary point of contact for call-offs and schedule changes, ensuring timely resolution.
• Coordinate and secure coverage as needed to maintain uninterrupted kitchen operations.
• Adjust staffing in real time to support efficient service and team performance.
• Communicate schedules clearly and hold team members accountable to assigned shifts.
Staff Accountability & Training
• Reinforce expectations around cleanliness, organization, and completion of side work.
• Reinforce expectations around attendance, punctuality, and adherence to assigned schedules.
• Assist with training and onboarding of new kitchen team members.
• Provide real-time coaching and feedback to support team performance and consistency.
Compliance & Safety
• Support adherence to all food safety, sanitation, and infection control standards.
• Ensure proper food handling, storage, and temperature control at all times.
• Maintain a clean, safe, and inspection-ready kitchen environment.
Collaboration & Communication
• Partner closely with the Dining Services Director to ensure alignment on priorities and standards.
• Communicate effectively with servers, care staff, and leadership to support overall resident experience.
• Step in to support kitchen coverage for call-outs or operational needs as required.
Why You’ll Love Working at 81 Oaks
• A supportive, team-oriented environment where your work is valued and visible every day
• A leadership team that values accountability, communication, and follow-through
• The opportunity to grow your culinary and leadership skills in a meaningful setting
• A community where residents truly appreciate the care and effort behind every meal
• Consistent work with purpose — what you do each day makes a difference
Qualifications
• Minimum 1–3 years of culinary or kitchen experience required; 3+ years preferred
• Previous leadership or supervisory experience in a kitchen strongly preferred
• Culinary degree or formal training preferred
• Experience in high-volume food service, senior living, healthcare, or hospitality environments preferred
• ServSafe Manager Certification preferred
• Strong understanding of kitchen operations, organization, and food safety standards
• Ability to lead by example and hold team members accountable in a professional manner
• Strong communication, time management, and problem-solving skills
Physical & Professional Requirements
• Ability to stand for extended periods and work in a fast-paced kitchen environment
• Ability to lift, carry, push, or pull up to 50 pounds
• Flexibility to work a mix of shifts, including evenings, weekends, and holidays
• Willingness to support coverage needs, including call-outs or schedule gaps
• Must meet all health and background check requirements
81 Oaks Senior Living | Sarasota, FL
Department: Dining Services
Status: Full-Time | Salary
Work Type: Onsite
About the Role
81 Oaks Senior Living is more than a workplace — it’s a home. We take pride in creating a welcoming, respectful, and resident-centered environment where people feel genuinely cared for and supported every day. Dining plays a central role in our community, shaping comfort, connection, and daily experience for our residents.
We are seeking a dependable, hands-on Sous Chef to serve as the second-in-command of our dining operations.
This role works closely with the Executive Chef to ensure the kitchen runs smoothly, efficiently, and consistently — especially during high-volume meal periods and in the Executive Chef’s absence.
The ideal candidate is a strong team leader who leads by example, takes ownership of the kitchen environment, and ensures that food quality, organization, and accountability standards are upheld at all times.
Key Responsibilities
Kitchen Leadership & Daily Operations
• Act as the lead in the kitchen during assigned shifts and in the Executive Chef’s absence.
• Direct kitchen staff to ensure efficient workflow, proper execution, and timely meal service.
• Hold team members accountable for completing side work, cleaning duties, and closing responsibilities.
• Adjust staffing in real time to ensure smooth service flow and appropriate coverage.
• Step in to support any station as needed, including cooking on the line during peak service.
Food Preparation & Quality Execution
• Prepare and cook meals in accordance with approved menus, recipes, and portion standards.
• Ensure consistency, quality, and presentation of all meals in a restaurant-style dining environment.
• Support execution of daily menus, specials, and themed meals, providing creative input as appropriate.
Ordering, Inventory & Kitchen Organization
• Place orders for food, supplies, and kitchen inventory with approved vendors.
• Receive and inspect deliveries to ensure quality, accuracy, and proper storage.
• Maintain organized storage areas, including proper labeling, rotation (FIFO), and sanitation.
• Monitor inventory levels and communicate needs proactively to prevent shortages or waste.
Scheduling & Staffing Coordination
• Create and manage the weekly dining services schedule based on operational needs and census.
• Ensure consistent coverage across all shifts, including line cooks and dishwashers.
• Serve as the primary point of contact for call-offs and schedule changes, ensuring timely resolution.
• Coordinate and secure coverage as needed to maintain uninterrupted kitchen operations.
• Adjust staffing in real time to support efficient service and team performance.
• Communicate schedules clearly and hold team members accountable to assigned shifts.
Staff Accountability & Training
• Reinforce expectations around cleanliness, organization, and completion of side work.
• Reinforce expectations around attendance, punctuality, and adherence to assigned schedules.
• Assist with training and onboarding of new kitchen team members.
• Provide real-time coaching and feedback to support team performance and consistency.
Compliance & Safety
• Support adherence to all food safety, sanitation, and infection control standards.
• Ensure proper food handling, storage, and temperature control at all times.
• Maintain a clean, safe, and inspection-ready kitchen environment.
Collaboration & Communication
• Partner closely with the Dining Services Director to ensure alignment on priorities and standards.
• Communicate effectively with servers, care staff, and leadership to support overall resident experience.
• Step in to support kitchen coverage for call-outs or operational needs as required.
Why You’ll Love Working at 81 Oaks
• A supportive, team-oriented environment where your work is valued and visible every day
• A leadership team that values accountability, communication, and follow-through
• The opportunity to grow your culinary and leadership skills in a meaningful setting
• A community where residents truly appreciate the care and effort behind every meal
• Consistent work with purpose — what you do each day makes a difference
Qualifications
• Minimum 1–3 years of culinary or kitchen experience required; 3+ years preferred
• Previous leadership or supervisory experience in a kitchen strongly preferred
• Culinary degree or formal training preferred
• Experience in high-volume food service, senior living, healthcare, or hospitality environments preferred
• ServSafe Manager Certification preferred
• Strong understanding of kitchen operations, organization, and food safety standards
• Ability to lead by example and hold team members accountable in a professional manner
• Strong communication, time management, and problem-solving skills
Physical & Professional Requirements
• Ability to stand for extended periods and work in a fast-paced kitchen environment
• Ability to lift, carry, push, or pull up to 50 pounds
• Flexibility to work a mix of shifts, including evenings, weekends, and holidays
• Willingness to support coverage needs, including call-outs or schedule gaps
• Must meet all health and background check requirements