Sous Chef

Sous Chef

The Reserve at Lake Austin — Solera Senior Living | Austin, TX

Love to make a difference in the lives of seniors?

At Solera Senior Living, our Core Values guide every decision we make. We are seeking compassionate, motivated individuals who want to grow with us and join a team that is passionate about hospitality, service, and making an impact every day.

What Solera offers you

• A company that's growing—so you can grow too
• On‑demand pay — ability to be paid immediately (no more waiting for payday Friday)
• Tuition reimbursement for continued education
• A great team of co‑workers who feel like family
• Comprehensive medical plan with discounted gym memberships
• Dental, vision, life, and disability benefits
• 401(k) plan
• Paid holidays and paid time off
• Perks and discount programs
• Employee Assistance Program (EAP)

At Solera, we challenge ourselves to think outside the box, leverage technology to improve lives, and build meaningful relationships in our communities. Our leadership team has a true connection to seniors and their families—and is dedicated to helping others grow and thrive.

Solera's Core Values: Compassion
• Commitment
• Communication
• Creativity

If you're passionate about hospitality and want to make a daily impact, apply to join The Reserve at Lake Austin's culinary team. We can't wait to meet you.

The Sous Chef supports the Director of Culinary Experience in all aspects of the community's culinary operations. This hands‑on leader ensures consistently high‑quality dining experiences for residents, guests, and team members by executing menus, upholding food safety and sanitation standards, coaching the team, and delivering exceptional hospitality.

Sous Chef Key Responsibilities

Kitchen Leadership & Supervision

• Serve as second‑in‑command; assume leadership in the Director's absence
• Supervise and coordinate daily activities of line cooks, prep cooks, and dishwashers
• Provide hands‑on instruction on cooking techniques, portion control, and plating
• Lead daily pre‑service meetings (menu highlights, safety reminders, service goals)
• Ensure all culinary team members follow community policies and professional standards

Culinary Execution & Food Quality

• Plan and prepare meals according to established menus and standardized recipes
• Maintain exceptional standards for flavor, consistency, and presentation
• Prepare menu items to meet therapeutic/nutritional guidelines and physician orders
• Monitor production for accuracy and timely service; conduct tastings and quality checks

Food Safety & Sanitation

• Maintain strict adherence to ServSafe standards and all local/state regulations
• Oversee proper receiving, storing, labeling, and rotation (FIFO) of all food and supplies
• Keep equipment and work areas clean, organized, and in good working order
• Participate in inspections and implement corrective actions promptly

Administrative & Operational Support

• Assist with ordering, inventory management, and cost control to minimize waste
• Maintain production records, temperature logs, and required documentation
• Collaborate on new menu items, seasonal offerings, and special event menus
• Support staffing and scheduling to ensure efficient coverage

Resident & Guest Experience

• Model a culture of hospitality and customer service excellence
• Engage with residents in dining rooms to gather feedback and elevate satisfaction
• Address food‑related concerns promptly and professionally

Teamwork & Professionalism

• Foster a positive, respectful, team‑oriented environment
• Support cross‑departmental collaboration for seamless service
• Uphold a professional image in appearance, communication, and behavior
• Perform other duties as assigned by the Director of Culinary Experience

Sous Chef Qualifications

• 2+ years of progressive culinary experience, including supervisory duties; senior living, healthcare, or hospitality environment preferred
• Formal culinary training or certification preferred
• Strong knowledge of cooking methods, kitchen equipment, and food production standards
• Proven ability to lead, train, and motivate a culinary team
• Ability to follow standardized recipes, portion guidelines, and menu cycles for regular and therapeutic diets
• Excellent time management, organization, and composure in a fast‑paced environment
• Strong written and verbal communication skills; sound judgment under pressure
• High level of integrity and genuine compassion for older adults and their families
• ServSafe / Food Handler certification (or ability to obtain and maintain upon hire)
• Compliance with applicable health requirements, including the annual influenza vaccination (medical/religious exemptions considered per policy and law)

---