Executive Sous Chef

Executive Sous Chef - Oak Hammock at the University of Florida

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Oak Hammock at the University of Florida is an active, yet relaxed, Life Plan Community in Gainesville, Florida. We offer a full continuum of health care, including independent living, assisted living, specialized memory support, skilled nursing, and home care. Our community offers an unprecedented lifestyle of comfort and convenience with a rich array of services and amenities that are focused on optimal wellbeing.

The Executive Sous Chef will collaborate with the Executive Chef, Director of Culinary Experience, Associate Director of Culinary Experience, and Catering Manager and assist with enforcement of all food safety policies and procedures.

• Full Time Employee Benefits include:
• University of Florida partnership with community discounts and access to opportunities through the Gator One UF
• OH, I CAN! Scholarship and Tuition Reimbursement Programs
• Pay Every Other Week
• Health, Dental, and Vision Insurance
• Company Paid Short Term Disability
• Long Term Disability
• 401K Retirement and Investing Plan with Company Match
• Paid Time Off Accrual
• 6 Paid Holidays and 1 Additional Floating Holiday
• Annual Employee Recognition Gifts
• You Make a Difference Award Recognition
• Milestone Service Awards

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required.

• 7+ years’ experience managing high volume and fast paced commercial kitchens and experience in a culinary leadership role preferred.
• Culinary degree is preferred.
• Mastery of a wide variety of kitchen stations, positions, cooking methods, ingredients, equipment and procedures.
• Ability to not only think on their feet but also create, produce and deliver excellent product on the fly.
• Demonstrate knowledge of current culinary/market trends and creative food presentation.
• Must be highly organized and proficient in time management.
• Proficiency with computers, online purchasing, and inventory management, creating spreadsheets, checklists for cleaning, par level and food inventory.
• Safe Food Handling Certification.
• Serve Safe preferred.
• Excellent record of kitchen and staff management.
• Must have experience calculating figures and amounts and performing mathematical functions to meet the business needs.
• Ability to communicate clearly with managers, kitchen and dining room staff and guests.
• Ability to work a flexible schedule including nights, weekends, and holidays.
• Ability to frequently lift/move up to 50 lbs., and occasionally lift/move up to 100 lbs.
• Authorization to work in the U.S.
• This individual will need to be empathic, energetic and have an affinity for working with a diverse senior population.

Director

Full-time

Management and Manufacturing

Hospitals and Health Care