Lead culinary operations on-site as a Junior Sous Chef, supervising food production, kitchen teams, and food safety standards. Support Hebrew SeniorLife’s mission through hands-on oversight.

This position works under the Executive Chef and Executive Sous Chef while overseeing assigned culinary personnel. You will coordinate production, support menu development, review recipes, and maintain sanitation, ServSafe, and OSHA compliance. The role serves the kitchen, RSU pantry, and households.

Key Responsibilities:

- Supervise culinary personnel and coordinate economical, timely food production
- Oversee preparation, presentation, and recipe adherence
- Coordinate prep lists, production sheets, and daily assignments
- Manage leftovers, storage,



cooler organization, and food orders
- Support audits, training, meetings, and equipment follow-up

Requirements:

- Seven years of food service experience preferred
- At least two years of supervisory experience preferred
- ServSafe Certification preferred
- Basic computer skills for email and online resources
- Strong communication, organization, judgment, and adaptability

Bring culinary supervision, production coordination, and food safety expertise to Hebrew SeniorLife’s in office kitchen operations.

📌 Junior Sous Chef Culinary Supervisor (Fredericton)
🏢 NewBridge on the Charles
📍 Fredericton