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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,000.00 - $80,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee wellness programs
Professional development opportunities
prescription drug coverage
Job Description
Vancouver Pointe is a premier Independent Living community located in Vancouver, Washington. Focused on creating an exceptional lifestyle experience for its residents, Vancouver Pointe prides itself on its commitment to quality, community, and engagement. The community caters to individuals seeking a vibrant and active independent living environment that emphasizes comfort, socialization, and excellent service. At Vancouver Pointe, building a highly motivated, passionate team is central to delivering outstanding living experiences. This dedication is evident in every aspect of the community, from the welcoming atmosphere to the extensive amenities designed to support the wellbeing and happiness of its residents.
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Job Requirements
- Must possess a high school diploma
- must have completed an approved dietary manager's course
- two years' supervisory experience in food services required
- current ServSafe Certification required
- obtain and maintain local, state, or county required food handling or sanitation licenses
- valid driver's license
- demonstrated proficiency in relevant computer systems
- ability to work weekends, evenings, and holidays
- able to handle physical demands including exposure to heat, cold, and potential hazards
- must be able to work in a warm, well-lit, and ventilated kitchen environment
- able to interact professionally with residents and staff
- able to provide training and enforce safety protocols
Job Qualifications
- High school diploma
- completed an approved dietary manager's course
- minimum two years' experience in a supervisory capacity in the food services industry
- training in cost control, food management, diet therapy recommended
- valid driver’s license
- current ServSafe Certification
- proficiency in computer systems and software relevant to food service management including inventory control, purchasing, and financial reporting
- preferred minimum degree or certification from a Culinary Institute
- preferred minimum five years' experience as Executive Chef or Sous Chef in senior living, hotel, restaurant, or similar institution
Job Duties
- Supervises dining staff on all shifts including servers, dishwashers, utility workers, and cooks
- manages staffing, scheduling, counseling, orientation, and evaluation of dining staff
- ensures staff provides an exceptional dining experience for residents
- responsible for expense management and working within the assigned budget
- develops and utilizes comprehensive inventory control procedures including waste management
- purchases food, supplies, and equipment as needed
- develops menus and ensures their execution with cooking from scratch and fresh ingredients
- routinely inspects dietary areas for compliance with regulations
- maintains essential records including menus served, number of meals served, and requisitions
- assists in establishing food service production and service procedures
- ensures compliance with State and Federal Health guidelines
- provides staff education and on-the-job training including safe food handling
- ensures policies and procedures align with safe work practices including SDS information, infection control, and universal precautions
- promotes teamwork within the department
- maintains food production, storage, and service areas according to all regulations
- responsible for vendor selection, maintaining vendor relationships, and inventory control
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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