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.

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