Sous Chef

Cedar Lake Health & Rehab•West Bend, WI

2d•Onsite

About The Position

Sous Chef Top of the Ridge Restaurant Shifts: Vary based on business needs (including evenings, weekends, and holidays) 💚 More Than a Job — A Place to Belong At Cedar Community, our Sous Chefs play a key leadership role in delivering high-quality, nutritious meals that support resident health, satisfaction, and well-being. If you’re an organized, detail-oriented culinary professional who enjoys leading teams and creating exceptional dining experiences, you’ll feel right at home here. We’re proud to be a team-centered organization where employees are valued, supported, and encouraged to grow. What You’ll Do Create a warm, welcoming, and professional kitchen environment for residents, staff, and guests Prepare food according to standardized recipes and guest requests to ensure quality and consistency Organize and lead culinary and stewarding teams while holding staff accountable for daily responsibilities Serve as the culinary leader during the Chef’s absence Train, develop, and maintain recipes and culinary techniques Communicate effectively with culinary staff, leadership, and other departments to support smooth operations Ensure proper receiving, storage, temperature control, and rotation of food products in compliance with Health Department regulations and TOTR protocols Oversee daily cleaning and sanitation of kitchen equipment, workspaces, and walk-in/reach-in coolers Source, order, and receive ingredients while maintaining cost control and quality standards Ensure proper use of kitchen equipment and report maintenance or repair needs Assist with menu planning and food service operations ✅ What You’ll Need Minimum of five (5) years of prior cooking experience in a restaurant, deli, or food service environment Current ServSafe Food Service Manager Certification Strong knowledge of hot and cold food preparation, sanitation standards, and health codes Proven ability to lead teams and maintain accountability Ability to work in confined spaces and varying temperature ranges Team-focused leader with a positive and professional attitude 🌿 Why Team Members Choose Cedar Community Get paid weekly and enjoy less stress between paychecks Competitive pay Annual wage increases Flexible scheduling Career growth and tuition reimbursement Employee recognition and rewards Supportive leadership, training, and teamwork 🌟 Make a Meaningful Impact — Apply Today Join Washington County’s third-largest nonprofit employer and build a culinary leadership career where your work truly matters. NOTE: For the safety of our residents and staff, Cedar Community requires all employees to be vaccinated against influenza, except for approved medical or religious exemptions. COVID-19 vaccination is strongly encouraged. Requirements may change per CMS guidelines. Cedar Lake Health & Rehab is an EEO Employer - M/F/Disability/Protected Veteran Status View all jobs at this company

Requirements

Minimum of five (5) years of prior cooking experience in a restaurant, deli, or food service environment
Current ServSafe Food Service Manager Certification
Strong knowledge of hot and cold food preparation, sanitation standards, and health codes
Proven ability to lead teams and maintain accountability
Ability to work in confined spaces and varying temperature ranges
Team-focused leader with a positive and professional attitude

Responsibilities

Create a warm, welcoming, and professional kitchen environment for residents, staff, and guests
Prepare food according to standardized recipes and guest requests to ensure quality and consistency
Organize and lead culinary and stewarding teams while holding staff accountable for daily responsibilities
Serve as the culinary leader during the Chef’s absence
Train, develop, and maintain recipes and culinary techniques
Communicate effectively with culinary staff, leadership, and other departments to support smooth operations
Ensure proper receiving, storage, temperature control, and rotation of food products in compliance with Health Department regulations and TOTR protocols
Oversee daily cleaning and sanitation of kitchen equipment, workspaces, and walk-in/reach-in coolers
Source, order, and receive ingredients while maintaining cost control and quality standards
Ensure proper use of kitchen equipment and report maintenance or repair needs
Assist with menu planning and food service operations