Sous Chef

Clear Company; Honolulu (HI); On-site; USD 30,307 - 34,440; Full time

Benefits offered by this job

Medical, Dental, and Vision benefits

Vacation, Personal Day, Sick Pay

Complimentary Meals

Bonus Opportunities

401(k) Savings Plan with Company Match

Job summary

A premier senior living community is seeking a Sous Chef responsible for preparing high-quality meals and ensuring a superior dining experience for residents. The ideal candidate will have a high school diploma and some experience in food service, alongside culinary skills and the ability to engage with seniors. This role requires adherence to health and safety regulations, as well as a commitment to creating an exceptional dining culture. Join us for opportunities for growth in a supportive environment.

Qualifications

• Must be eighteen (18) years of age.
• Six (6) months of experience in a restaurant or similar environment preferred.
• Knowledge of assisted living and dementia care.

Responsibilities

• Prepare food according to approved menu and safety regulations.
• Ensure high-quality dining experience for residents.
• Manage food portion control and minimize waste.
• Assist in purchasing, inventory, and storage of food.

Skills

Culinary skills

Ability to operate standard cooking equipment

MS Office proficiency

Ability to communicate effectively with seniors

Education

High school diploma or equivalent

College course in food service/management

Job description

Position: Sous Chef

Shifts, Time, and Days: All Days, Evenings, Weekends

Pay Range: $22‑$25

INSERT COMMUNITY NAME 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. In addition, eligible team members may enjoy the following 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 Refinancing
• Tuition Reimbursement
• Pet Insurance
• Employee Assistance Program
• Emergency Financial Assistance

The Sous Chef is responsible for preparing food in accordance with the approved menu, property policies and procedures, current standards, guidelines, and regulations governing our property. In the absence of the Culinary Services Director, the Sous Chef may be called upon to assure that quality food service is provided at all times by directing the overall operations of the Culinary Department.

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, ensuring they are high quality, palatable and appetizing, and 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 COVID‑19 or other communicable diseases, per regulatory guidelines.

Oakmont Management Group is an Equal Opportunity Employer.