Sous Chef - Martha & Mary at Martha & Mary Health Services

Poulsbo, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

22 Sep, 26

Salary

28.0

Posted On

24 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Inventory Management, Staff Supervision, Food Safety, Purchasing, Regulatory Compliance, Therapeutic Diets, Cost Control, Time Management, Conflict Resolution, Hospitality, Training and Coaching, Sanitation Standards, Production Scheduling, Customer Service

Industry

Hospitals and Health Care

Description

Martha & Mary in Poulsbo, WA is seeking a Full Time Sous Chef to join our awesome team! Full-Time | $25.00 - $28.00 per hour Martha & Mary is seeking an experienced and passionate Sous Chef to join our Dietary Services team. As the second-in-command of our kitchen operations, the Sous Chef partners closely with the Executive Chef to deliver exceptional dining experiences for residents, staff, and guests while maintaining the highest standards of food quality, safety, and service. This is a hands-on leadership role responsible for supporting all aspects of kitchen operations, including culinary execution, inventory management, purchasing, staff supervision, training, scheduling support, menu development, and regulatory compliance. The Sous Chef serves as a working leader who coaches and develops team members while ensuring efficient daily operations. The ideal candidate combines strong culinary skills with leadership ability, a commitment to customer service, and a passion for serving seniors through exceptional food and hospitality. Essential Responsibilities Culinary Leadership * Partner with the Executive Chef to oversee daily kitchen operations and ensure high-quality food production. * Prepare and oversee the preparation of meals in accordance with approved menus, recipes, therapeutic diets, and food safety standards. * Assist in developing seasonal menus, recipes, special event meals, and resident-centered dining options. * Monitor food quality, presentation, consistency, and portion control standards. * Ensure meals are prepared and served according to physician-ordered diets and texture modifications. Team Leadership & Staff Development * Provide day-to-day leadership, guidance, and support to Cooks, Cook's Helpers, Dietary Aides, and other dietary team members. * Assist with onboarding, training, coaching, mentoring, and performance development. * Promote teamwork, accountability, and a positive workplace culture. * Assist with performance counseling and corrective action processes when necessary. * Lead by example through professionalism, teamwork, and strong work ethic. Operational Management * Assist with staffing coordination and maintain adequate kitchen coverage. * Cover shifts as needed due to vacancies, PTO, call-outs, or operational demands. * Coordinate daily production schedules and workflow to maximize efficiency. * Monitor labor utilization and assist in maintaining department productivity goals. * Serve as acting department leader during the Executive Chef's absence. Inventory & Purchasing * Assist with food ordering, purchasing, receiving, and inventory management. * Maintain appropriate stock levels while controlling food costs and minimizing waste. * Manage floor stock and ensure proper storage, labeling, rotation, and organization of inventory. * Verify deliveries for quality, quantity, and accuracy. Regulatory Compliance & Quality Assurance * Ensure compliance with all local, state, federal, and organizational food safety regulations. * Maintain sanitation standards that exceed health department requirements. * Monitor and complete required temperature logs, sanitation records, and production documentation. * Participate in inspections, audits, and quality improvement initiatives. * Ensure compliance with infection control and workplace safety standards. Resident & Customer Experience * Foster a resident-centered dining experience focused on dignity, choice, hospitality, and service. * Engage positively with residents, families, and visitors. * Address dietary concerns, special requests, and service issues in a timely and professional manner. * Support special events, celebrations, and catering functions throughout the community. Qualifications Required * High School Diploma or GED. * Current Washington State Food Worker Card. * Minimum two years of commercial kitchen experience. * Demonstrated ability to lead and direct others in a fast-paced environment. Preferred * Culinary degree or formal culinary training. * Previous Sous Chef, Lead Cook, Kitchen Supervisor, or culinary leadership experience. * Experience in healthcare, senior living, hospitality, or institutional food service. * ServSafe Manager Certification or ability to obtain within six months of hire. * Experience with inventory management, purchasing, menu planning, and cost controls. Knowledge, Skills & Abilities * Strong culinary knowledge and cooking techniques. * Ability to supervise and motivate a diverse team. * Excellent organizational and time management skills. * Strong communication and conflict resolution abilities. * Knowledge of food safety, sanitation, and infection control requirements. * Ability to prioritize competing demands and adapt to changing operational needs. * Ability to maintain professionalism and composure in a fast-paced environment. * Commitment to delivering exceptional service and quality. Why Join Martha & Mary? For over 135 years, Martha & Mary has been serving seniors and families throughout Kitsap County with compassion, dignity, and excellence. As a faith-based, not-for-profit organization, we believe food is more than nutrition, it is comfort, community, and an important part of quality of life. As our Sous Chef, you'll have the opportunity to make a meaningful impact every day while helping lead a dedicated culinary team that takes pride in serving others. Schedule: 40 hours per week **AM and PM, weekend and holiday availability required** Wage: The pay scale for this position is from $25/hr. up to $28/hr. depending on relatable experience as determined by the supervisor and HR. Benefits: Martha & Mary offers fair wages, competitive benefits and supportive work environments, where we become friends and family. We invite you to apply and become a part of one of Kitsap County's largest not-for profit employers. The following benefits/compensation are offered at Martha & Mary. * Paid Time Off (PTO) is accrued at varying rates depending on length of employment. Accrual rates begin at 5.32 hours per month based on a 40-hour workweek. These accruals include the required sick leave per Washington State’s Paid Sick Leave Law * 40% discount on child care services while working * Comprehensive benefit package after 60 days to include medical, dental, vision and life insurance options. * Career advancement opportunities across multiple sites and departments * 403(b) Retirement Savings Plan is available immediately upon hire * 6 Paid Holidays * Employee Assistance and Counseling for life’s challenges outside of the workplace * Cell phone, Health Club and Auto service discounts * And much more Martha & Mary employee benefits and wages offered are reviewed annually and are intended to be fair, beneficial and competitive in today’s market whether just entering our workforce or nearing retirement. Benefit offerings are based on employment status. Salary ranges, benefits and other compensation are subject to change. Martha & Mary is an equal opportunity employer.

Responsibilities

The Sous Chef partners with the Executive Chef to oversee daily kitchen operations, ensuring high-quality food production and regulatory compliance. This role involves leading the dietary team, managing inventory, and delivering resident-centered dining experiences for seniors.