- Location
- Olathe, KS
- Department
- Retail
- Seniority
- Manager
- Source
- Paylocity
Description
Description
MISSION STATEMENT
Santa Marta exists as a Catholic-sponsored continuum of care community to enable senior adults to live full and active lives within a secure, hospitable, and faith-filled environment in accordance with Catholic traditions and values.
POSITION SUMMARY
The Sous Chef serves as the second-in-command of the Culinary Department and is responsible for assisting the Director of Dining Services and Executive Chef in the daily management of kitchen operations. This position oversees food production, quality, presentation, sanitation, and staff supervision while ensuring exceptional hospitality and dining experiences for residents, guests, and team members.
The Sous Chef provides leadership to the culinary team, maintains regulatory compliance, supports budgetary goals, and promotes a culture of teamwork, accountability, and continuous improvement.
ESSENTIAL DUTIES AND RESPONSIBILITIES
The following duties are representative of the position and are not intended to be all-inclusive.
Culinary Operations
• Assist in planning, organizing, and directing all food production and kitchen operations.
• Prepare, cook, and present high-quality meals that meet Santa Marta's hospitality standards.
• Ensure meals are prepared according to standardized recipes, portion controls, and presentation standards.
• Oversee daily food preparation and production schedules.
• Ensure therapeutic, modified, and special diets are prepared accurately according to physician orders and resident needs.
• Maintain appropriate food quality, taste, appearance, and temperature standards.
• Monitor inventory levels and communicate supply needs to the Director of Dining Services.
• Assist with purchasing, receiving, storage, rotation, and inventory control.
• Minimize food waste through proper production planning and inventory management.
• Assist with menu development and seasonal offerings.
• Support special events, holiday meals, resident functions, and catered events.
Leadership & Supervision
• Provide daily supervision and leadership to culinary staff.
• Assist with onboarding, training, coaching, scheduling, and performance management.
• Delegate assignments to ensure efficient kitchen operations.
• Monitor productivity and provide ongoing coaching and feedback.
• Promote teamwork, employee engagement, accountability, and professional development.
• Promote continuous improvement and operational excellence.
• Serve as acting kitchen leader in the absence of the Director of Dining Services or Executive Chef.
Food Safety & Regulatory Compliance
• Ensure compliance with all local, state, and federal health regulations.
• Maintain ServSafe and food safety standards.
• Monitor sanitation practices throughout the kitchen.
• Conduct routine kitchen inspections and quality assurance audits.
• Ensure proper cleaning, sanitation, labeling, dating, and food storage procedures.
• Maintain compliance with infection prevention practices.
• Follow all OSHA safety procedures and Santa Marta safety policies.
• Report maintenance and equipment concerns promptly.
Resident Experience
• Support Santa Marta's commitment to exceptional resident satisfaction.
• Respond professionally to resident concerns and food service requests.
• Participate in resident meetings and special dining events as requested.
• Promote hospitality through positive interactions with residents, families, guests, and staff.
Requirements
Qualifications
Education & Experience
• Culinary degree or formal culinary training preferred.
• Minimum of three (2-3) years of progressive culinary leadership experience required.
• Previous experience in senior living, healthcare, hospitality, hotel, country club, or upscale restaurant preferred.
• Experience preparing therapeutic and modified diets preferred.
• Previous supervisory experience preferred.
• Current ServSafe Food Protection Manager Certification required or obtained within 90 days of hire.
Knowledge, Skills & Abilities
• Thorough knowledge of food preparation techniques and culinary best practices.
• Strong leadership and team development skills.
• Excellent organizational and time management abilities.
• Ability to multitask in a fast-paced environment.
• Working knowledge of food cost controls and inventory management.
• Knowledge of sanitation regulations and HACCP principles.
• Strong communication and interpersonal skills.
• Ability to maintain professionalism while managing multiple priorities.
• Ability to work flexible hours, including weekends, holidays, and special events.
• Proficient with basic computer applications and food service technology preferred.
Working Conditions
• Primarily works indoors in a commercial kitchen environment.
• Frequent exposure to heat, steam, water, refrigeration, freezers, ovens, grills, and cooking equipment.
• Exposure to cleaning chemicals and sanitizing agents.
• Exposure to sharp knives and commercial kitchen equipment.
• May occasionally be exposed to loud noise levels.
• Regular interaction with residents, visitors, vendors, and team members.
Physical Requirements
The physical demands described below are representative of those necessary to perform the essential functions of this position.
The employee must regularly:
• Stand and walk for extended periods.
• Lift and carry up to 50 pounds.
• Frequently bend, stoop, kneel, twist, reach, and climb.
• Push and pull carts, racks, and food service equipment.
• Use hands for repetitive food preparation and equipment operation.
• Communicate effectively in person and by telephone.
• Taste and smell food to ensure quality standards.
• Maintain visual acuity sufficient to safely prepare food and operate equipment.
Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.
Core Competencies
• Resident Focus
• Hospitality Excellence
• Team Leadership
• Accountability
• Collaboration
• Communication
• Integrity
• Quality Improvement
• Safety Awareness
• Problem Solving
• Adaptability
• Stewardship of Resources
