What are the responsibilities and job description for the Sous Chef position at Whitney Center, Inc.?
Full Time 40 hour week Tuesday- Saturday 11am-7pm
At Whitney Center, we believe every individual—regardless of age, physical, or cognitive ability—deserves to live a life of purpose, fulfillment, and connection. As part of our Culinary Team, you’ll help bring this belief to life by preparing and serving high-quality meals that nourish, comfort, and bring people together. Our dining program is central to fostering community and meaningful daily engagement for residents and guests.
We are proud to offer:
- Competitive Salary
- Comprehensive Healthcare Benefits
- Long Term/Short Term Disability
- Life Insurance
- 401k Retirement Plan
- Paid Time Off
- And More
If working with people who are dedicated, compassionate, and concerned about the wellbeing of those we serve is important to you, then we would like to meet with you. We've built a strong reputation on the outstanding services we provide.
We are an Equal Opportunity Employer
EEO/AA/M/F/DV
The Sous Chef supports the Chef Manager in the daily operations of Whitney Center’s culinary program across multiple dining venues. This role helps oversee kitchen operations, mentors culinary staff, and ensures the consistent delivery of exceptional meals for residents, guests, and catered events. The Sous Chef contributes to menu development, quality assurance, and efficient kitchen management—all while upholding Whitney Center’s mission and values.
Culinary Operations
- Assist the Chef Manager in managing daily kitchen operations across all dining venues
- Supervise food preparation and cooking, maintaining quality and consistency
- Coordinate production schedules and batch cooking for meal service efficiency
- Ensure compliance with ServSafe and Department of Public Health regulations
Team Leadership
- Mentor and support culinary staff, fostering teamwork and growth
- Assist with training in cooking techniques, food safety, and service standards
- Promote a positive and collaborative kitchen environment
Menu Development & Execution
- Collaborate with the Chef Manager on planning and seasonal menu development
- Test, refine, and implement new recipes and culinary programs
- Ensure high presentation and plating standards
Catering & Special Events
- Support planning and execution of catered events and on-campus functions
- Oversee catering production to meet quality, timing, and presentation goals
Cost Control & Inventory
- Help monitor food cost controls and kitchen expenditures
- Assist with ordering, inventory management, and waste reduction
- Maintain proper storage and product rotation (FIFO standards)
Quality & Resident Experience
- Maintain culinary excellence in taste, presentation, and consistency
- Support a hospitality-focused dining experience
- Respond constructively to feedback and ensure resident satisfaction
Qualifications
- Associate degree in Culinary Arts or equivalent training/experience
- ServSafe Manager certification (or ability to obtain within 90 days of hire)
- Minimum 5 years of experience in food service, hospitality, or dining operations—preferably in healthcare, senior living, or institutional environments
- Experience in multi-venue dining operations strongly preferred
- Strong knowledge of food safety, sanitation standards, and regulatory compliance
- Excellent communication, leadership, and organizational skills
- Ability to thrive in a fast-paced environment and manage multiple priorities
- Proficiency with computer systems, email, and inventory systems
Must successfully complete medical clearance of physical, PPD, drug screen