Sous Chef at Three Oaks Senior Dining LLC

Dover, Delaware, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Jul, 26

Salary

62000.0

Posted On

22 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary operations, Team leadership, Food safety, Menu planning, Staff training, Kitchen management, Plate presentation, Inventory management, Communication, Problem solving, Sanitation standards, Equipment maintenance, Scheduling, Coaching, Customer satisfaction

Industry

Hospitality

Description

Description About Three Oaks Senior Dining, LLC Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve. Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do. At Three Oaks, we recognize that food is more than a meal. It’s a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life. About the Role Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential? We’re looking for team members who lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in operations, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast-paced setting. This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders—all while delivering exceptional experiences to residents and guests alike. Responsibilities 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. 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 is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills. The ability to adjust actions to others' actions, to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action; Ability to give full attention to what other people are saying. Must comply with any dress code requirements; Must be able to work some nights, weekends, and holidays.

Responsibilities

The Sous Chef will supervise food production, preparation, and presentation while ensuring a safe and sanitary work environment. They are also responsible for training staff, managing kitchen inventory, and coordinating menu items with the service team.