Senior Living Sous Chef | Elevate Dining

Oakmont Management Group; Placerville (CA); On-site; USD 33,000 - 34,000; Full time

Benefits offered by this job

Medical, Dental, Vision

Vacation and holidays

Complimentary meals

401(k) with company match

Employee assistance program

Job summary

Oakmont of El Dorado Hills seeks a dedicated Sous Chef to lead culinary operations in a senior living setting. You will prepare meals per approved menus, ensure high-quality dining, and support residents, families, and team members with excellent service.

Responsibilities include meal planning, preparation, sanitation, and inventory management; you will supervise staff in the absence of the Culinary Services Director and help maintain budget guidelines.

Qualifications

• Must be eighteen (18) years of age.
• High school diploma or equivalent; college coursework preferred.
• Six months' experience in a restaurant or similar kitchen environment.
• Able to operate standard cooking equipment and a PC; proficient with MS Office.
• Knowledge of assisted living and dementia care; able to work with seniors.

Responsibilities

• Ensure dining experiences for residents, families, and visitors are high quality.
• Plan, prepare, and deliver meals; assist with special meals and events.
• Prepare and serve food per sanitary regulations and policies.
• Develop procedures to ensure timely service and proper temperatures.
• Follow menu plans; monitor portions and reduce waste; manage inventory.
• In absence of the Director, supervise staff and operations of the Culinary Dept.

Skills

Teamwork

Flexibility

Customer service

Attention to detail

Education

High school diploma or equivalent

College coursework in food service/management

Tools

MS Office (Word, Excel)

Job description

Oakmont of El Dorado Hills seeks a dedicated Sous Chef to lead culinary operations in a senior living setting. You will prepare meals per approved menus, ensure high-quality dining, and support residents, families, and team members with excellent service.

Responsibilities include meal planning, preparation, sanitation, and inventory management; you will supervise staff in the absence of the Culinary Services Director and help maintain budget guidelines.