Job Overview
Employment Type
Full-time
Benefits
competitive salary
opportunities for professional growth
collaborative work environment
Comprehensive training programs
supportive leadership
Dynamic and innovative culture
Meaningful Community Impact
Job Description
Three Oaks Senior Dining, LLC is a prominent boutique dining services company dedicated to transforming the culinary experience within senior living communities. With a clear mission to offer highly personalized and meaningful dining services, Three Oaks Senior Dining focuses on enhancing the quality of life for seniors by creating unique, community-specific dining environments that celebrate individuality and culture. The company prides itself on a foundation built on integrity, purpose, and transparency—especially in sourcing, preparation, communication, and pricing—which translates into trust and long-term partnerships with their clients. At Three Oaks Senior Dining, food is viewed not merely as sustenance but as... Show More
Job Requirements
- A high school diploma or equivalent, preferably a culinary degree
- Two to three (2-3) years experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred
- Advanced knowledge of the principles and practices within the food profession including experiential knowledge required for management of people and/or problems
- Excellent oral, reading and written communication skills
- Ability to give full attention to what other people are saying
- Ability to adjust actions to others' actions and monitor or assess the performance of oneself, other individuals, or organizations to make improvements or take corrective action
- Must comply with any dress code requirements
- Must be able to work nights, weekends, and some holidays.
Job Qualifications
- A high school diploma or equivalent, preferably a culinary degree
- Two to three (2-3) years experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred
- Advanced knowledge of the principles and practices within the food profession including experiential knowledge required for management of people and/or problems
- Excellent oral, reading and written communication skills
- Ability to give full attention to what other people are saying
- Ability to adjust actions to others' actions and monitor or assess the performance of oneself, other individuals, or organizations to make improvements or take corrective action
- Must comply with any dress code requirements
- Must be able to work nights, weekends, and some holidays.
Job Duties
- Coordinate, plan, participate, and supervise the production, preparation, and presentation of food
- Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products
- Supervise and participate in the production, preparation, and presentation of all foods as assigned by the Executive Chef to ensure that a consistent quality product is produced that conforms to all established standards
- Present food using proper plate presentation techniques
- Coordinate the completion of menu items with the server
- Prepare work checklist and organize workstations for each shift
- Check and maintain coolers and storage areas for cleanliness and quantity and quality of food
- Requisition of food with necessary approvals according to policy
- Take proper care of ranges, ovens, broilers, fryers, griddles, utensils, and other equipment
- Work in a team-oriented environment and under demanding conditions
- Help train or offer direction to apprentice or extern chefs
- Prepare stocks, soups, cold soups, sauces, bisques, or mayonnaise for serving
- Prepare and cook meat, poultry, fish, and seafood
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption
- Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned
- Other duties as assigned.
Job Location
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