About Grand Living

Grand Living is changing the way generations embrace life and is quickly becoming an iconic brand in senior hospitality. What began as a vision to create distinctive senior living communities has evolved into a collection of remarkable residences, offering luxury-inspired amenities and extraordinary service to residents and guests. Our communities include gracious apartments, stunning décor and design excellence at every turn, but from the moment you are greeted, you'll experience something far more luxurious than the architecture: our people. Their unparalleled commitment to personal service in every engagement is at the very heart of what we do.

About The Position

The Sous Chef is responsible to enhance the overall Resident experience by assisting the Executive Chef through the provision of exceptional oversight and culinary training to kitchen employees. The Sous Chef assists Executive Chef with supervising and coordinating culinary activities for all dining venues: Bistro, Casual, Formal, Luminations® memory care, and Club Room, as well as, special events and private functions. This is to be handled in The Sterling Touch® professional, friendly, courteous, helpful and timely manner, resulting in a very high level of satisfaction for Residents and their guests. The Sous Chef position is under the general guidance of the Executive Chef in accordance with Community standards, processes, procedures, practices, and philosophies.

Equal Employment Opportunity

At Grand Living, our motto is "Your Life. Uniquely Embraced." We are proud to be an equal opportunity employer, committed to creating an inclusive and supportive environment for all, where our differences aren't just accepted, but celebrated.

• Competitive compensation & full benefits package.
• Generous Paid Time Off (PTO) program: 3 weeks in year 1, 4 weeks in second year.
• Insurance options.
• 401K matching up to 4% with a 5% contribution.
• Free employee meals (must meet eligibility requirements).
• Access to workout & spa facilities for resident and staff use.

• College or Culinary School Degree.
• Three or more years in Food and Beverage, country club, fine dining, restaurant or senior living hospitality experience.
• Scratch cooking experience.
• Sauté and broiler experience (preferred).
• ServeSafe certification (preferred).
• Ability to read, write, and understand the English language.
• Sufficient manual dexterity to use all kitchen equipment and utensils.
• Ability to stand, walk, climb stairs, and work continuously without sitting for extended periods.
• Ability to lift or carry, push, or pull up to 50 pounds.