Job Overview
Benefits
Paid vacation
Health Insurance
401K Matching
Work-life balance
supportive work environment
Career development opportunities
Paid Time Off
Job Description
The Springs at Lake Oswego is a premier senior living community located in Lake Oswego, Oregon. Dedicated to providing a warm and welcoming environment for its residents, The Springs focuses on combining compassionate care with outstanding amenities and services. This establishment is committed to ensuring its residents experience enhanced quality of life through personalized care programs and exceptional service standards. Within this nurturing and vibrant community, special attention is given to creating a lifestyle that encourages engagement, comfort, and well-being. The Springs at Lake Oswego is recognized for its beautiful setting, modern facilities, and professional staff who are passionate about... Show More
Job Requirements
- Must have at least 3-5 years of culinary experience
- Proven track record of progressive management and supervisory roles
- Knowledge of food safety and sanitation standards
- Ability to pass drug test and criminal background check
- Strong communication and listening skills
- Must be organized with time management skills
- Culinary school diploma or degree in Food Service Management preferred
- Willingness to work in senior living environment
- Commitment to scratch cooking and seasonal menus
Job Qualifications
- At least 3-5 years of culinary experience including production, menu development, and purchasing
- Proven progressive management and supervisory experience
- Working knowledge of food safety and sanitation practices
- Strong communication and listening skills
- Established decision-making and relationship-building abilities
- Excellent time management and organizational skills
- Culinary school diploma or degree in Food Service Management preferred
- Experience with catering is a plus
- Background in nutrition and special diets is advantageous
- Commitment to learning and love for seniors
Job Duties
- Oversee the Executive Chef and their team in menu development and production
- Manage front-of-house operations including Assistant Dining Room Managers
- Ensure compliance with food safety and sanitation practices
- Develop and implement seasonal and farm-to-table dining programs
- Collaborate with Executive Director to maintain a positive dining atmosphere
- Monitor purchasing and inventory management to control costs
- Provide leadership and training to all food and beverage staff
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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