Sous Chef - Full Time

Roseville, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Hourly

Compensation

Hourly

Range $24.00 - $25.00

Work Schedule

Day Shifts

Benefits

Medical

Dental

Vision

vacation

personal day

sick pay

Holidays

Complimentary Meals

Bonus opportunities

Life insurance

Discount Program

401(k)

recognition programs

Student Loan Refinancing

Pet insurance

Employee assistance program

Emergency Financial Assistance

Job Description

Oakmont of El Dorado Hills is a premier senior living community managed by Oakmont Management Group, providing exceptional quality, comfort, and care with five-star services and amenities. Situated on a beautifully landscaped campus, this community focuses on promoting continuing independence among its residents while offering a rewarding lifestyle. Oakmont Management Group is recognized as a leader in the senior living industry with communities across California, Colorado, Nevada, and Hawaii, known for fostering meaningful relationships among residents, families, and staff. The organization values authenticity, teamwork, compassion, commitment, and resilience as its core principles, striving to create a culture that supports and uplifts each individual involved.

The role of the Sous Chef at Oakmont of El Dorado Hills is a pivotal culinary position responsible for ensuring the preparation and delivery of high-quality meals to residents, families, and visitors. This position operates from Tuesday through Saturday during the day shift, offering a pay range of $24-25 per hour. The Sous Chef works closely with the Culinary Services Director to maintain the standards and guidelines of the community’s approved menu and property policies. This role requires attention to detail in meal planning, preparation, presentation, and quality control to provide an exceptional dining experience.

In addition to food preparation, the Sous Chef is involved in supervising culinary staff and managing daily operations within the kitchen. This includes assisting with purchasing, inventory management, maintaining sanitary work environments, and ensuring compliance with local health codes. When the Culinary Services Director is absent, the Sous Chef assumes the responsibility of overseeing the culinary department's operations, including staffing and food service quality assurance. This role demands culinary expertise, leadership, and flexibility to handle the dynamic nature of a senior living dining service, ensuring every meal is tailored to meet the unique needs and preferences of the residents.

The position offers various benefits to eligible team members, including medical, dental, and vision insurance; paid time off such as vacation, personal days, sick pay, and holidays; complimentary meals; bonus opportunities; company-paid life insurance; a team member discount program; 401(k) savings plan with company match; recognition programs; student loan refinancing assistance; pet insurance; employee assistance programs; and emergency financial assistance. Oakmont Management Group is committed to providing a supportive, safe, and inclusive workplace environment that promotes professional growth, career advancement, and personal well-being.

Job Requirements

Must be eighteen (18) years of age
Must have a high school diploma or equivalent
Prefer six (6) 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
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
For health and safety, may require vaccination, participation in daily screening, surveillance testing, and use of personal protective equipment to prevent communicable diseases

Job Qualifications

Must be eighteen (18) 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 (6) 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 (Word, Excel, etc.)
Able to operate standard office equipment, including fax machine, copier, telephone, etc.
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
Report any incidents or infractions to Culinary Services Director
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
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 the purchasing, inventory, checking in, and storing of food and supplies
Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are organized and maintained at adequate levels at all times
Work closely with the Culinary Services Director in specifying and selecting food products
Ensure a sanitary work environment and conform to all local codes and policies regarding proper storage, handling, and serving of food
Ensure that food storage areas are clean and properly organized/arranged at all times
Inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control
Order all food within budget guidelines and maintain accurate inventories of food on hand
Train other culinary personnel to only receive food orders that are correct in quality, quantity, and price
Visit residents regularly to determine special likes and dislikes in order to make the Culinary Services Program individually tailored as much as possible