Executive Sous Chef

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.

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

Imagine a rewarding career helping others. Working at Oak Hammock at the University of Florida is rewarding and fun. No matter your title, your days are spent among a community of residents enjoying retirement to the fullest. When you leave after your workday, you will feel a sense of accomplishment and joy since you are part of the community and residents’ lives.

No matter the position you are searching for, there is ample opportunity to impact this community. We value our staff and would love the chance to make Oak Hammock more than a job but a worthwhile experience to remember.

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

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
• 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.