Casa de las Campanas
Executive Sous Chef – Casa de las Campanas
Join our Food & Beverage leadership team as Executive Sous Chef at Casa de las Campanas, offering upscale resort‑style living in Rancho Bernardo.
Job Summary The Executive Sous Chef oversees food production for all dining venues and catering services, ensuring quality, timely service, and compliance with regulations. Supports staff recruitment, training, performance management, and retention.
Essential Job Duties
Supervise kitchen personnel on all shifts, including staffing, scheduling, orientation, counseling, evaluations, and discipline.
Assist in preparing culinary staff schedules for multiple dining outlets.
Ensure all dining venue food stations are set up prior to service and maintained at appropriate temperatures.
Develop menus and ensure consistent implementation across independent living, assisted living, special care, and health center dining venues.
Develop and implement standardized recipes and menu specifications with stakeholder input.
Ensure F&B department meets all State and Federal Health Survey standards and train staff accordingly.
Monitor food production, storage, and service areas to ensure compliance with all local, state, and federal regulations; take corrective action as needed.
Maintain HACCP plans, temperature logs, and other required documentation.
Monitor meal temperatures and ensure accurate recordkeeping.
Provide culinary education and hands‑on training to kitchen staff.
Develop work assignments, assign special projects, and spot‑check food quality.
Collaborate with the Executive Chef, Residential Dining Manager, and Dietary Supervisor on daily operations and future catering events.
Promote teamwork within the department and across departments to ensure smooth operations and high‑quality service.
Conduct table visits to ensure resident and guest satisfaction.
Who You Are
Minimum of five years as an Executive Sous Chef, Sous Chef, or Executive Chef in a high‑volume environment.
Experience managing multiple dining venues preferred.
Previous experience or knowledge of food service in a healthcare or senior living environment is a plus.
Post‑secondary coursework in Restaurant Management, Nutrition, or related fields.
Degree or certificate from a culinary institute preferred.
ServSafe® Certification required.
Certified Dietary Manager (CDM) credential preferred.
Knowledge of California Title 22 Regulations preferred.
Benefits
Medical, Dental, and Vision Insurance.
Life Insurance.
403(b) retirement plan with employer match.
Tuition reimbursement program funded by our residents.
PTO and paid holidays.
Pet insurance.
DailyPay.
AFLAC.
Long‑term disability insurance.
Bonus eligibility.
Pay $75,000 – $85,000
Background checks All Employees must be able to pass background checks (fitness for duty physical, fingerprinting, employment references) as required by a licensed residential care facility.
Equal Opportunity Employer EOE
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Job Summary The Executive Sous Chef oversees food production for all dining venues and catering services, ensuring quality, timely service, and compliance with regulations. Supports staff recruitment, training, performance management, and retention.
Essential Job Duties
Supervise kitchen personnel on all shifts, including staffing, scheduling, orientation, counseling, evaluations, and discipline.
Assist in preparing culinary staff schedules for multiple dining outlets.
Ensure all dining venue food stations are set up prior to service and maintained at appropriate temperatures.
Develop menus and ensure consistent implementation across independent living, assisted living, special care, and health center dining venues.
Develop and implement standardized recipes and menu specifications with stakeholder input.
Ensure F&B department meets all State and Federal Health Survey standards and train staff accordingly.
Monitor food production, storage, and service areas to ensure compliance with all local, state, and federal regulations; take corrective action as needed.
Maintain HACCP plans, temperature logs, and other required documentation.
Monitor meal temperatures and ensure accurate recordkeeping.
Provide culinary education and hands‑on training to kitchen staff.
Develop work assignments, assign special projects, and spot‑check food quality.
Collaborate with the Executive Chef, Residential Dining Manager, and Dietary Supervisor on daily operations and future catering events.
Promote teamwork within the department and across departments to ensure smooth operations and high‑quality service.
Conduct table visits to ensure resident and guest satisfaction.
Who You Are
Minimum of five years as an Executive Sous Chef, Sous Chef, or Executive Chef in a high‑volume environment.
Experience managing multiple dining venues preferred.
Previous experience or knowledge of food service in a healthcare or senior living environment is a plus.
Post‑secondary coursework in Restaurant Management, Nutrition, or related fields.
Degree or certificate from a culinary institute preferred.
ServSafe® Certification required.
Certified Dietary Manager (CDM) credential preferred.
Knowledge of California Title 22 Regulations preferred.
Benefits
Medical, Dental, and Vision Insurance.
Life Insurance.
403(b) retirement plan with employer match.
Tuition reimbursement program funded by our residents.
PTO and paid holidays.
Pet insurance.
DailyPay.
AFLAC.
Long‑term disability insurance.
Bonus eligibility.
Pay $75,000 – $85,000
Background checks All Employees must be able to pass background checks (fitness for duty physical, fingerprinting, employment references) as required by a licensed residential care facility.
Equal Opportunity Employer EOE
#J-18808-Ljbffr