Sous Chef in OVIEDO, Florida at Legacy Pointe at UCF

Position Title: Sous Chef

Department: Dietary Services

FLSA: Non-Exempt

Supervisor: Executive Chef

Supervises: Kitchen Staff

Hours: Flexible - weekends, holidays, and evenings as required

About Our Mission

At Legacy Pointe at UCF, our mission is grounded in a simple and meaningful purpose: to brighten lives through lifelong enrichment, supported by our partnership with the University of Central Florida. Everything we do is built around that vision. Our community was created on the belief that older adults deserve to live with dignity, connection, opportunity, and joy, every single day. As a Life Plan Community, we provide a full continuum of care, from independent living to assisted living and memory care, all the way to skilled nursing. Our culture is shaped by hospitality, service, and accountability, and our affiliation with UCF enhances what we offer through lifelong learning, intergenerational opportunities, and innovative programming. Legacy Pointe is a modern, welcoming community where people feel seen, valued, and cared for. Whether someone is participating in a wellness program, engaging in a cognitive activity, receiving compassionate support, or enjoying a meaningful moment of connection, our priority is always their comfort, dignity, and quality of life.

Why People Choose Legacy Pointe

Joining Legacy Pointe means becoming part of a team that appreciates your work and supports your well-being. We want you to feel equipped, encouraged, and valued in your role. Full-time employees receive access to a comprehensive benefits package that includes:

• Medical, dental, and vision insurance

• Company-paid Basic Life Insurance

• Short-term disability options

• 401(k) retirement plan

• Paid time off that grows with tenure

• Eight paid holidays annually

• Scholarship programs for employees and dependents

• Recognition programs, including milestone awards and annual celebrations

• Employee discount program with savings on attractions, travel, and entertainment

• Annual staff appreciation events

Work That Makes a Difference

Working at Legacy Pointe is deeply meaningful. Each day brings moments where your presence, patience, and compassion can change someone’s experience for the better. You help residents feel comforted, safe, understood, and supported, especially those living with cognitive impairment, who depend on consistency and connection. You build trust, create calm, and offer reassurance through even the simplest interactions. At the end of the day, you know your work mattered. Every role at Legacy Pointe contributes to these moments of impact, and we value the people who show up with empathy, skill, and dedication. There is purpose here. There is growth here. And there is a place for you at Legacy Pointe.

Sous Chef – Position Summary

The Sous Chef supports the Culinary Director and Executive Chef in overseeing daily kitchen operations, supervising culinary staff, and ensuring the preparation of high-quality meals for residents, guests, and team members. This role provides hands-on leadership in the kitchen while supporting food production, menu execution, sanitation, kitchen organization, and service standards.

The Sous Chef helps ensure all food is prepared according to established recipes, dietary requirements, food safety standards, portion guidelines, and presentation expectations. Responsibilities include directing kitchen staff during meal preparation and service, monitoring food quality, taste, temperature, and presentation, assisting with production sheets and daily cooking schedules, and supporting catering events, special functions, and holiday meals.

This position also plays an important leadership role within the Dietary team by assisting with onboarding, training, task delegation, coaching, and skill development of cooks, prep staff, utility staff, and dishwashers. The Sous Chef serves as the lead culinary contact and acting kitchen supervisor when the Executive Chef is unavailable and helps maintain a positive, professional, accountable, and resident-focused work environment.

The Sous Chef supports ordering, receiving, inventory control, food rotation, labeling and dating procedures, sanitation documentation, temperature monitoring, HACCP compliance, and proper use and maintenance of kitchen equipment. This role requires strong culinary knowledge, organization, adaptability, leadership, and a genuine commitment to providing an exceptional dining experience for older adults.

Requirements and Qualifications

1. Associate’s degree in Culinary Arts or formal culinary training preferred
2. Minimum of 3-5 years of progressively responsible culinary experience, including supervisory responsibilities, in a hotel, senior living community, healthcare dining environment, or high-volume restaurant
3. Equivalent combination of education and experience may be considered
4. Experience supervising, training, coaching, and providing direction to kitchen staff in a fast-paced culinary environment
5. Experience with menu planning, food production forecasting, portion control, inventory management, and cost control
6. Strong knowledge of large-scale food preparation, production methods, standardized recipes, and culinary techniques including roasting, baking, frying, steaming, braising, grilling, and sautéing
7. Knowledge of food safety standards, sanitation procedures, HACCP guidelines, safe food temperatures, storage practices, and allergen-handling requirements
8. Understanding of dietary needs, therapeutic diets, resident preferences, allergens, and nutritional considerations for older adults
9. ServSafe Manager Certification or Food Manager Certification required, or ability to obtain shortly after hire
10. HACCP training preferred
11. Strong leadership, communication, organizational, and problem-solving skills
12. Ability to provide professional coaching and direction while promoting teamwork, accountability, respect, and a positive work environment
13. Ability to manage multiple priorities and adapt to changing menus, staffing needs, resident preferences, production requirements, and unexpected shortages
14. Basic computer skills and ability to utilize systems for menu management, inventory tracking, temperature logging, scheduling, training, and vendor ordering
15. Ability to safely operate commercial kitchen equipment and work around heat, steam, sharp instruments, cleaning chemicals, and food allergens
16. Ability to stand and walk for extended periods and perform the physical requirements associated with a fast-paced commercial kitchen environment
17. Ability to safely lift and carry items up to 50 pounds as required
18. Availability to work weekends, holidays, evenings, and varying shifts based on the needs of the community
19. Genuine interest in working with older adults and enhancing the resident dining experience

Important Notice: Applicants for this position will be required to complete a background screening through the Care Provider Background Screening Clearinghouse, per House Bill 531 (2025). Learn more here: https://info.flclearinghouse.com