Senior Living Sous Chef Elevate Resident Dining

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

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Vacation and holidays

Complimentary meals

401(k) with match

Life insurance

Employee discounts

Student loan refinancing

Pet insurance

Employee Assistance Program

Job summary

Oakmont Management Group is seeking a Sous Chef for Oakmont of El Dorado Hills in California. You will prepare meals per the approved menu, ensure high-quality dining experiences for residents, and maintain sanitary food handling standards.

In the absence of the Culinary Services Director, you may direct the department and oversee staff. Responsibilities include portion control, inventory, and coordinating with the Director on purchasing and menu adherence.

Qualifications

• Must be eighteen years of age and have a high school diploma or equivalent.
• College coursework in food service/management preferred.
• Experience as a Cook in a restaurant or similar environment is preferred.
• Ability to operate MS Office and standard office equipment.

Responsibilities

• Prepare and serve meals per approved menu and safety guidelines.
• Plan, prepare, and deliver high-quality meals for residents and events.
• Ensure sanitary standards and proper food storage and handling.
• Supervise staff in the absence of Culinary Services Director.
• Assist with purchasing, inventory, and cost control within budget.

Skills

Food safety

Teamwork

Communication

MS Office

Education

HS diploma

College coursework in food service/management

Tools

Standard cooking equipment

Job description

Oakmont Management Group is seeking a Sous Chef for Oakmont of El Dorado Hills in California. You will prepare meals per the approved menu, ensure high-quality dining experiences for residents, and maintain sanitary food handling standards.

In the absence of the Culinary Services Director, you may direct the department and oversee staff. Responsibilities include portion control, inventory, and coordinating with the Director on purchasing and menu adherence.