Sous Chef

Oakmont Senior Living; Honolulu (HI); On-site; USD 33,751 - 35,128; Full time

Benefits offered by this job

Medical, Dental, and Vision benefits

Paid time off for vacations and sick days

Complimentary Meals

Bonus Opportunities

401(k) Savings Plan with Company Match

Employee Assistance Program

Job summary

A prestigious senior living organization in Honolulu is seeking a Sous Chef - Baker to prepare high-quality baked goods for residents. This full-time role requires ensuring consistent food quality and presentation while accommodating dietary needs. Responsibilities include food preparation for meals and events, maintaining kitchen sanitation, and collaborating with the Culinary Services Director. Applicants must be at least 18 and possess a high school diploma; experience in a cooking environment is preferred. Join a team that emphasizes quality care and community.

Qualifications

• A minimum of 18 years of age is required.
• High school diploma or equivalent preferred; culinary education is beneficial.
• Prefer six months of cooking experience in a restaurant environment.
• Must have knowledge of safe operating procedures for cooking equipment.

Responsibilities

• Prepare high-quality pastries, breads, and desserts.
• Ensure menu adherence and food safety standards.
• Assist with kitchen organization and inventory.
• Interact with residents to customize culinary experiences.

Job description

Position: Sous Chef- Baker

Shifts, Time, and Days: FULL TIME

Pay Range: $24.50-$25.50

Overview

Ivy at Hawaii Kai is a premier senior living community situated on a beautifully landscaped campus. Managed by Oakmont Management Group, we provide exceptional quality, comfort, and care with five‑star services and amenities. Residents enjoy a rewarding lifestyle with individualized comprehensive support that promotes continuing independence. We deliver meaningful lifestyles and relationships with residents, families, and team members by developing a winning culture and living these values: Authenticity, Teamwork, Compassion, Commitment, Resilience.

With communities across California, Hawaii, and Nevada, opportunities for career growth, relocation, and travel are significant.

Benefits

• Medical, Dental, and Vision benefits
• Vacation, Personal Day, Sick Pay, Holidays
• Complimentary Meals
• Bonus Opportunities
• Company Paid Life Insurance
• Team Member Discount Program (LifeMart)
• 401(k) Savings Plan with Company Match
• Recognition Programs
• Student Loan RefinancingTuition Reimbursement
• Pet Insurance
• Employee Assistance Program
• Emergency Financial Assistance

The Sous Chef (BAKER)

A Sous Chef Baker is responsible for preparing high-quality pastries, breads, and desserts in a professional kitchen, ensuring consistency, presentation, and flavor standards. In a luxury retirement living community serving approximately 450 residents, this role involves daily and weekly production planning and execution of fresh baked goods to meet service demands. The position includes menu collaboration, accommodating dietary needs, and maintaining an elevated dining experience. The Sous Chef Baker also assists with inventory, kitchen organization, and upholding food safety and sanitation standards.

Responsibilities

• Ensure the dining experience created for all residents, family members and visitors is of high quality including menu selection, meal preparation, meal presentation, food taste, and meal service.
• Assist with the planning, preparation, and delivery of all meals in the community, making sure they are of high quality, palatable and appetizing. Assist in food preparation for special meals, activities, parties, special events, marketing, etc.
• Prepare and serve food in accordance with sanitary regulations, as well as with established policies and procedures. Report any incidents or infractions to Culinary Services Director.
• As directed, develop and implement culinary procedures that ensure that food is ready on time and proper temperature levels are met.
• Ensure menu plans are followed at all times. As requested, assist in developing methods for determining the quality and quantity of food served.
• Maintain control over meal portions and food consistency. Estimate food requirements and control serving portions thereby eliminating waste and leftovers.
• In the absence of the Culinary Services Director, act as Department Manager with regard to staffing and staff supervision.
• Assist, when requested, in the purchasing, inventory, checking in, and storing of food and supplies. Ensure that stock levels of staple/non‑staple food, supplies, equipment, etc., are organized and maintained at adequate levels at all times. Work closely with the Culinary Services Director in specifying and selecting food products.
• Ensure a sanitary work environment and conform to all local codes and policies regarding proper storage, handling, and serving of food.
• Ensure that food storage areas are clean and properly organized/arranged at all times. As requested, inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control.
• As requested, order all food within budget guidelines and maintain accurate inventories of food on hand. Train other culinary personnel to only receive food orders that are correct in quality, quantity, and price.
• Visit residents regularly to determine special likes and dislikes in order to make the Culinary Services Program individually tailored as much as possible.

Qualifications

• Must be eighteen (18) years of age
• Must have a high school diploma or equivalent. College course or other education in food service and/or management preferred
• Prefer six (6) months of experience working in a restaurant or similar environment as a Cook
• Able to safely operate standard cooking equipment and utensils typically found in facilities serving food
• Able to operate a personal computer and be proficient in MS Office programs (Word, Excel, etc.)
• Able to operate standard office equipment, including fax machine, copier, telephone, etc.
• Knowledge of and/or ability to learn the theory and practice of assisted living and dementia care
• Able to work with seniors and patiently interact with cognitively impaired individuals
• Able to be flexible, adapt and respond to change, make decisions in stressful situations, and prioritize tasks and projects.
• Able to process information and apply common sense understanding to follow and carry out written or oral instructions.
• Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests.
• For the health and safety of our team members and residents, Oakmont Management Group may require team members to vaccinate, participate in daily screening, surveillance testing, and to wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases, per regulatory guidelines.

About Oakmont Management Group

Oakmont Management Group, based in Irvine, California, is a recognized leader in the senior living industry that manages a portfolio of communities under the Oakmont Senior Living and Ivy Living brands. OMG serves thousands of seniors across communities in California, Nevada, and Hawaii. At OMG, we strive to create an atmosphere of family and community among team members, residents, and resident family members. We know that caring and meaningful relationships are the foundation of a rewarding life, and our team is hand‑selected for their skills, previous experience, and passion for working with the elderly. Our practice is to incorporate joy and laughter alongside our expectations of excellence. Walk into our communities and feel our pride of ownership and commitment to service.

Oakmont Management Group is an Equal Opportunity Employer.