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Job Overview
Employment Type
Full-time
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
flexible schedule
Job Description
Three Oaks Senior Dining, LLC is a pioneering boutique dining services company dedicated to transforming the culinary experience within senior living communities. Established with a clear mission to elevate dining for seniors, Three Oaks focuses on crafting personalized, meaningful dining experiences that truly reflect the unique identities and cultures of the communities they serve. The company is known for its commitment to transparency, integrity, and purpose—evident in their sourcing, food preparation, operational practices, and pricing strategy. With a strong belief that food is more than just sustenance, Three Oaks positions dining as a critical way to connect, nourish the whole... Show More
Job Requirements
- A high school diploma or equivalent with 8 years related work experience
- a 2 year Culinary Degree or 4 year Hospitality degree with four or more years of related work experience
- valid ServSafe certification
- must comply with any dress code requirements
- must be able to work nights, weekends and some holidays
- must have working knowledge of Microsoft Office and Google Docs
- must be able to type twenty words per minute
Job Qualifications
- A high school diploma or equivalent with 8 years related work experience
- a 2 year Culinary Degree or 4 year Hospitality degree with four or more years of related work experience
- valid ServSafe certification
- strong knowledge of kitchen operations and food safety standards
- advanced cooking and knife skills
- experience in supervising and training kitchen staff
- ability to manage budgets and food cost controls
- strong communication and leadership skills
- proficiency in Microsoft Office and Google Docs
- ability to use production software and menu management platforms
Job Duties
- Assure proper sanitation practices are followed by cleaning and sanitizing workstations and equipment
- must follow all Three Oaks, client and regulatory and safety rules and procedures and provide trainings (sanitation, allergy trainings, etc.) as needed
- assure smooth kitchen operation by coordinating with related food and beverage departments
- control food costs by maintaining accurate records of all food ingredients used
- work with the leadership team to understand financial information including sales reports, meal counts, to achieve fiscal responsibility while driving resident satisfaction
- meet with the Resident Food Council to understand needs, requests, to create new menus and see to their proper development and implementation
- work with Corporate Chef to create specials, menu efficiencies across the community as well as a costing strategy
- supervise other cooks, instructing and guiding them in their jobs
- direct supervision of day-to-day operation of all kitchen functions
- ensure preparation, plating and presentation standards are maintained
- orient employees to the department and provide training on job responsibilities
- hold daily shift meetings and weekly in-service meetings
- provide all recipes for production sheets and ensure compliance to those recipes
- provide kitchen staff with daily production sheets that have recipes attached
- review BEOs weekly and assign prep and other duties on the production sheets
- prioritize and assign work, and conduct performance reviews
- recommend and implement procedural or production changes
- may prepare food and serve customers at an a la carte station providing the highest quality of service
- prepare foods by operating kitchen equipment for ingredient preparation and cooking
- taste products, read menus, estimate food requirements, check production, and keep records to plan production requisitions
- report all accidents and injuries timely
- produce small to large batch goods using a range of cooking, plating and garnishing techniques
- select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare special diet meals
- enter menu cycles, special menus, recipes, and production into menu management platform
- teach and train all staff in production systems
- utilize advanced knife skills
- use production software to enter pre- and post-production data
- take weekly inventory and enter into production
- perform other duties as assigned
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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