Executive Sous Chef
About The Position
Experience the future of senior living and care as soon as you step foot into our doors. Casa de las Campanas offers upscale resort-style living in the scenic area of Rancho Bernardo. Our team of dedicated professionals strives to improve the lives of seniors in our community on a daily basis. Our campus and surroundings reflect the love that our residents have for Southern California. Our unique combination of an all-inclusive lifestyle, exceptional hospitality, and a stunning location is unmatched. Our well-traveled and outdoorsy senior community enjoys socializing over meals, exploring nearby trails, and taking in breathtaking views. We are currently seeking a talented Executive Sous Chef to join our Food & Beverage leadership team. If you want to experience a fresh perspective on senior living and make a meaningful impact every day, join us today!
Requirements
- A minimum of five years of experience as an Executive Sous Chef, Sous Chef, or Executive Chef in a hotel, restaurant, club, or similar high-volume environment
- ServSafe® Certification required
- All Employees must be able to pass background checks (fitness for duty physical, fingerprinting, employment references) as required by a licensed residential care facility.
- EOE
Nice To Haves
- Experience managing multiple dining venues preferred
- Previous experience or knowledge of food service in a healthcare or senior living environment is a plus
- Post-secondary coursework in Restaurant Management, Nutrition, or related fields
- Degree or certificate from a culinary institute preferred
- Certified Dietary Manager (CDM) credential preferred
- Knowledge of California Title 22 Regulations preferred
Responsibilities
- Supervise kitchen personnel on all shifts, including staffing, scheduling, orientation, counseling, evaluations, and discipline
- Assist in the preparation of culinary staff schedules for multiple dining outlets
- Ensure all dining venue food stations are properly set up prior to service and maintained at appropriate temperatures throughout service
- Develop menus and ensure consistent implementation across independent living, assisted living, special care, and health center dining venues
- Develop and implement standardized recipes and menu specifications with input from key stakeholders
- Ensure the Food & Beverage Department meets all State and Federal Health Survey standards and train staff accordingly
- Monitor food production, storage, and service areas to ensure compliance with all local, state, and federal regulations; take corrective action as needed
- Maintain HACCP plans, temperature logs, and other required documentation
- Monitor meal temperatures and ensure accurate recordkeeping
- Provide culinary education and hands-on, on-the-job training to kitchen staff
- Develop work assignments, assign special projects, and spot-check food quality to ensure standards are met
- Collaborate with the Executive Chef, Residential Dining Manager, and Dietary Supervisor on daily operations and future catering events
- Promote teamwork within the department and across departments to ensure smooth operations and high-quality service
- Conduct table visits to ensure resident and guest satisfaction
Benefits
- Medical, Dental, and Vision Insurance
- Bonus eligibility
- Now offering DailyPay!
- Life insurance
- 403 (b) retirement plan with employer match
- Tuition reimbursement program funded by our residents
- PTO and paid holidays
- Pet insurance
- AFLAC
- An exceptional work environment that is both engaging and fun!
- Long-term disability insurance
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What This Job Offers
Job Type
Full-time
Career Level
Executive
Education Level
No Education Listed
Number of Employees
501-1,000 employees
