Executive Sous Chef-ESC

The Executive Sous Chef serves as a senior culinary leader supporting the Executive Chef in overseeing all kitchen operations for a high-quality dining program within senior living, healthcare, or hospitality environments. This role is responsible for driving culinary excellence, operational consistency, team development, food safety, and financial performance while ensuring an exceptional dining experience for residents, guests, and clients.

The Executive Sous Chef acts as the right hand to the Executive Chef, providing leadership, structure, and day-to-day operational execution across all culinary areas.

Position Type and Expected Hours of Work

This is an exempt salaried position, with expected hours to include: days, evenings, weekends, and holidays.

Essential Functions and Duties

Culinary Operations Leadership

• Support the Executive Chef in overseeing all daily kitchen operations including production, service, retail, and catering
• Ensure consistent execution of recipes, menus, and presentation standards across all dining venues
• Supervise food preparation, portion control, and plate presentation to meet quality expectations
• Lead daily production meetings, line checks, and pre-service briefings
• Act as Chef in Charge in the absence of the Executive Chef

Team Leadership & Development

• Train, mentor, and coach cooks, leads, and utility staff to build a high-performing culinary team
• Assist with recruiting, interviewing, onboarding, and scheduling of kitchen personnel
• Conduct performance feedback, corrective coaching, and skills development
• Promote a culture of safety, teamwork, and hospitality excellence

Financial & Inventory Management

• Assist in managing food cost, labor productivity, and waste reduction initiatives
• Oversee ordering, receiving, inventory controls, and vendor relations
• Ensure accurate production records, recipe costing, and yield management
• Support budget adherence and monthly financial performance goals

Food Safety & Compliance

• Maintain ServSafe, HACCP, and local health department standards
• Conduct sanitation audits, temperature logs, and corrective actions
• Ensure compliance with regulatory requirements and infection prevention protocols
• Maintain safe equipment operation and kitchen organization

Menu Execution & Innovation

• Assist with menu development, recipe testing, and seasonal programming
• Collaborate with Registered Dietitians on therapeutic and modified diets
• Support catering events, special functions, and resident engagement activities
• Ensure cultural, regional, and resident preference alignment

Travel

Occasional travel for company meetings by car and/or plane may be required

General Responsibility as Required for Position

• Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.
• Attends department meetings as required.
• Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable.
• Completes mandatory training and competencies annually.

AAP/EEO Statement

Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.

Other Duties as assigned

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Job duties, tasks, responsibilities, and activities may change from time to time.

Requirements:

Education/Experience/Training

Associate’s or Bachelor’s degree in Culinary Arts, Hospitality Management, or related field preferred

Equivalent combination of formal culinary training and progressive leadership experience will be considered

Coursework in nutrition, food safety, or dietary management a plus (healthcare/senior living)

Experience

5–8+ years of progressive culinary experience with at least 2–3 years in a Sous Chef or Executive Sous Chef role

Proven success in high-volume scratch kitchen environments such as senior living, healthcare, hotel, club, or contract dining

Demonstrated experience with:

Menu execution and recipe adherence

Food & labor cost management

Inventory controls and purchasing

Catering and special event production

Supervising teams of 15–40+ associates

Strong knowledge of therapeutic diets and modified textures preferred

Experience partnering with Registered Dietitians and interdisciplinary teams a plus

Preferred Qualifications

Experience in senior living or healthcare dining

Opening new accounts or supporting unit transitions

Scratch cooking, farm-to-table, and wellness-focused programming

Multi-outlet or multi-shift oversight

License and Certification

ServSafe Food Protection Manager Certification Required or Must be obtained within 90 days of employment