Sous Chef

Salinas, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $25.00 - $26.00

Work Schedule

Flexible

Day Shifts

Weekend Shifts

Benefits

Medical

Dental

Vision

vacation

personal day

sick pay

Holidays

Complimentary Meals

Bonus opportunities

Company paid life insurance

Team member discount program

401(k) Savings Plan with Company Match

recognition programs

Student Loan Refinancing

Pet insurance

Employee assistance program

Emergency Financial Assistance

Job Description

The Cottage of Carmel is a premier senior living community managed by Oakmont Management Group, situated in a beautifully landscaped and serene campus environment. Renowned for its exceptional quality, five-star services, and comprehensive amenities, The Cottage of Carmel has become a leader in providing comfort and individualized care to seniors. Residents at this community enjoy a rewarding and engaging lifestyle designed to promote continued independence, supported by meaningful relationships and a dedicated team culture. The values of Authenticity, Teamwork, Compassion, Commitment, and Resilience are deeply embedded within the community's mission and day-to-day operations, ensuring residents and their families receive superior care and support.

Oakmont Management Group, based in Irvine, California, is a recognized leader in the senior living industry with a strong presence across California, Colorado, Nevada, and Hawaii. The group manages numerous communities under the respected Oakmont Senior Living and Ivy Living brands, serving thousands of seniors across various locations. Oakmont prides itself on creating a family-like atmosphere not only for its residents but also among team members and families of residents. This culture fosters caring, meaningful relationships and places joy and laughter at the heart of the community’s daily interactions. Team members are carefully chosen for their skills, experience, and passion for senior care, aligning with the company's commitment to excellence and quality service.

The Sous Chef role at The Cottage of Carmel is a vital position within the Culinary Department, responsible for maintaining high culinary standards that enhance the dining experience for residents, families, and visitors. This full-time, PM shift role (11:00 am to 7:30 pm) requires flexibility to work weekends and holidays, offering a pay range of $25.00 to $26.00 per hour. The Sous Chef ensures that food service operations align with approved menus, property policies, current guidelines, and regulations. When the Culinary Services Director is absent, the Sous Chef takes on the leadership role, directing overall culinary operations to guarantee the delivery of exceptional quality food at all times.

Key responsibilities include assisting with meal planning, preparation, and delivery, ensuring food is prepared according to sanitary regulations and quality standards. The Sous Chef ensures menus are strictly followed and portions controlled to minimize waste while maintaining consistency in food quality and presentation. This position also involves inventory management, purchasing assistance, and maintaining a sanitary and organized work environment. The role emphasizes creating individualized culinary experiences for residents by regularly engaging with them to cater to their preferences and dietary needs. Organizational skills, adherence to budget guidelines, staff supervision, and training on food receipt and quality control are essential parts of this multifaceted leadership role.

Working at The Cottage of Carmel and Oakmont Management Group means access to a wide range of benefits, significant opportunities for career growth, relocation, and travel across multiple states. The company offers comprehensive medical, dental, and vision benefits, vacation and personal days, bonus opportunities, life insurance, a 401(k) savings plan with company match, and various employee support programs. This role provides not only a chance to contribute to a meaningful cause but also a supportive and enriching work environment perfect for professionals passionate about culinary arts and senior care.

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
Able to operate a personal computer and be proficient in MS Office programs
Able to operate standard office equipment including fax machine, copier, 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
May require vaccination, participation in screenings and testing, use of PPE to prevent spread of COVID-19 or other communicable diseases per regulatory guidelines

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
Proficient in MS Office programs
Able to operate standard office equipment including fax, copier, and telephone
Knowledge of assisted living and dementia care theory and practice preferred
Able to work patiently with seniors and cognitively impaired individuals
Able to adapt to change and make decisions in stressful situations
Able to follow written or oral instructions
Must pass criminal background check and health screening tests including physical and TB tests
May require vaccination and use of PPE as per regulatory guidelines

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
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
Develop and implement culinary procedures that ensure food is ready on time and proper temperature levels are met
Ensure menu plans are followed at all times
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 with regard to staffing and staff supervision in the absence of the Culinary Services Director
Assist in purchasing, inventory, checking in, and storing of food and supplies
Ensure stock levels of food, supplies, and equipment are maintained at adequate levels
Work closely with the Culinary Services Director in specifying and selecting food products
Maintain a sanitary work environment and conform to local codes and policies regarding food storage and handling
Order food within budget guidelines and maintain accurate food inventories
Train culinary personnel to properly receive food orders
Visit residents regularly to determine special likes and dislikes for culinary personalization