Job Description

Cumberland Village is Aiken's premier independent senior living community, serving restaurant-style, made-to-order meals three times a day. We are hiring a Sous Chef to be the second in command of our dining department.

This is a real cooking job: scratch production, menu input, and a line you run. You hold the standard when the Executive Chef is off the floor, and you have a clear path to executive chef if you want it. No late-night restaurant grind.

WHAT YOU WILL DO

• Run daily production and the cook line for breakfast, lunch, and dinner
• Serve as person in charge of the kitchen in the Executive Chef's absence
• Assist with seasonal menu development, recipe standardization, and specials
• Execute therapeutic, modified-texture, and allergen-related requests accurately
• Direct cooks, prep staff, and dishwashers on shift; assign stations and keep service on time
• Train new team members on recipes, station standards, safety, and sanitation
• Manage prep lists, par levels, receiving, rotation, and monthly inventory to control waste
• Maintain HACCP-aligned practices, temperature logs, and survey-ready sanitation every day
• Be visible in the dining room and support catering, holiday meals, and special events

Requirements

Required Skills/Abilities:

• 3+ years of professional cooking experience, including 1+ year as a sous chef, lead cook, or kitchen supervisor
• Ability to run a full production day independently, from prep through service and close
• ServSafe Food Handler certification; ServSafe Manager certification required or obtainable within 90 days of hire
• Comfort being visible and engaged with residents in the dining room
• Availability for a seven-day operation, including rotating weekends and holidays
• Ability to stand for extended periods, lift up to 50 lbs, and work in a hot kitchen

Education and Experience:

Preferred

• Senior living, hospitality, restaurant, club, resort, or hotel F&B background
• Culinary degree, apprenticeship, or equivalent formal training
• Experience with therapeutic or modified diets; CDM certification
• Catering, banquet, and scratch-production experience