Senior Living Sous Chef — Elevate Dining & Care

Ivy Park at Otay Ranch; Concord (CA); On-site; USD 34,000 - 36,000; Full time

Benefits offered by this job

Medical, Dental, and Vision benefits

Vacation, Personal Day, Holidays

Complimentary Meals

401(k) Savings Plan with Company Match

Employee Assistance Program

Team Member Discount Program (LifeMart

Job summary

IVY PARK at OAKLAND HILLS is a premier senior living community managed by Oakmont Management Group. The Sous Chef is responsible for preparing food in line with approved menus, policies, and current standards to deliver high-quality dining for residents.

The role requires Thursday–Monday shifts, hourly pay of $25.00–$26.00, and involves menu planning, meal preparation, staff supervision in the Culinary Services Director's absence, inventory control, and maintaining a sanitary kitchen environment.

Qualifications

• Must be eighteen (18) years of age.
• High school diploma or equivalent; college courses in food service/management preferred.
• Experience in a restaurant or similar environment as a cook is preferred.
• Ability to operate standard kitchen equipment and a PC with basic MS Office skills.

Responsibilities

• Prepare and serve meals according to approved menus and standards.
• Plan, prepare, and deliver meals for residents, events, and activities.
• Maintain sanitary kitchen operations and report regulatory concerns.
• In the absence of the Culinary Services Director, oversee department staffing and operations.
• Manage inventory and assist with purchasing within budget guidelines.

Skills

Adaptability

Teamwork

Customer service

Education

High school diploma or equivalent

Tools

MS Office (Word, Excel)

Job description

IVY PARK at OAKLAND HILLS is a premier senior living community managed by Oakmont Management Group. The Sous Chef is responsible for preparing food in line with approved menus, policies, and current standards to deliver high-quality dining for residents.

The role requires Thursday–Monday shifts, hourly pay of $25.00–$26.00, and involves menu planning, meal preparation, staff supervision in the Culinary Services Director's absence, inventory control, and maintaining a sanitary kitchen environment.