Job Overview

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Employment Type

Full-time
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Compensation

Hourly
Range $22.00 - $23.00
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Work Schedule

Flexible
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Benefits

Medical insurance
Dental Insurance
Vision Insurance
Paid Time Off
Complimentary Meals
Bonus opportunities
Company paid life insurance
401(k) savings plan
recognition programs
Student Loan Refinancing
Pet insurance
Employee assistance program
Emergency Financial Assistance

Job Description

Oakmont of Riverpark is a premier senior living community situated on a beautifully landscaped campus, offering exceptional quality, comfort, and care with five-star services and amenities. Managed by Oakmont Management Group, the community prides itself on delivering individualized comprehensive support that encourages continuing independence among its residents. Life at Oakmont of Riverpark is rewarding, providing meaningful lifestyles and relationships with residents, families, and team members. The company culture is built on core values including authenticity, teamwork, compassion, commitment, and resilience. With locations across California, Colorado, Hawaii, and Nevada, Oakmont Management Group offers significant opportunities for career growth, relocation, and travel.

The role available at Oakmont of Riverpark is for a Sous Chef, a critical position overseeing the culinary operations to ensure residents and guests enjoy high-quality dining experiences. The position has varying shifts, times, and days with a pay range of $22.00 to $23.00 per hour, reflecting the importance of flexibility in serving a dynamic community. The Sous Chef is responsible for assisting in planning, preparing, and delivering meals that are not only appetizing but also meet the community’s high standards of taste and presentation.

In the absence of the Culinary Services Director, the Sous Chef assumes full responsibility for managing the culinary department, ensuring food service quality remains consistent. The role requires strict adherence to property policies, procedures, and regulatory standards including sanitary regulations to maintain health and safety. Responsibilities also include estimating food requirements, minimizing waste, supervising staff, managing inventory, and maintaining sanitary work environments. The Sous Chef will regularly engage with residents to tailor meal programs to individual preferences, further enhancing the community’s personalized approach to care.

Beyond culinary skills, this role demands leadership, organizational abilities, and a commitment to teamwork within a supportive and dynamic setting. The successful candidate will have opportunities to participate in benefits such as medical, dental, and vision insurance, paid time off including vacation and sick days, company-paid life insurance, 401(k) savings plan with a company match, employee assistance programs, and more. This comprehensive benefits package underscores Oakmont Management Group’s commitment to employee well-being and professional satisfaction.

Oakmont Management Group, headquartered in Irvine, California, is a recognized leader in senior living, managing a portfolio of communities under its Oakmont Senior Living and Ivy Living brands. The company dedicates itself to creating a family-like environment that fosters joy, laughter, and excellence, making it an employer of choice for professionals passionate about senior care. Oakmont Management Group is an Equal Opportunity Employer, embracing diversity and inclusion within its workforce.

Job Requirements

  • Must be eighteen years of age
  • Must have a high school diploma or equivalent
  • Prefer six 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 food service facilities
  • Able to operate a personal computer and proficient in MS Office programs
  • Able to operate standard office equipment including fax machine, copier, and telephone
  • Knowledge of and/or ability to learn assisted living and dementia care theory and practice
  • Able to work patiently with seniors and cognitively impaired individuals
  • Able to be flexible, adapt to change, make decisions under stress, and prioritize tasks
  • Able to follow written or oral instructions
  • Must pass criminal background check and health screenings including physical and TB tests
  • May be required to vaccinate, participate in daily screening, surveillance testing, and wear PPE to prevent spread of communicable diseases

Job Qualifications

  • Must be eighteen 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 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 such as Word and Excel
  • Able to operate standard office equipment including fax machine, copier, and telephone
  • 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

Job Duties

  • 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
  • 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 and 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
  • Act as Department Manager in the absence of the Culinary Services Director regarding staffing and staff supervision
  • Assist in purchasing, inventory, checking in, and storing of food and supplies, ensuring stock levels are maintained
  • Ensure a sanitary work environment and conform to all local codes and policies regarding proper storage, handling, and serving of food
  • Ensure food storage areas are clean and properly organized at all times and inspect food storage rooms and closets for upkeep and supply control
  • Order all food within budget guidelines and maintain accurate inventories, training other culinary staff in product receipt
  • Visit residents regularly to determine special likes and dislikes to make the Culinary Services Program individually tailored as much as possible

Job Criteria

Experience

Entry Level (1-2 years)


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