Oaknoll has an exciting new opening for a Sous Chef, full-time! Interested candidates should include their full resume with their application.

Sous Chefs at Oaknoll do more than just assist with managing our kitchens. Our Sous Chefs create and develop exceptional menus and recipes, working to stay on top of new trends and developments in culinary excellence while building strong relationships with both our residents and the staff that serve them, proactively working to ensure that the dishes served and dining experience at Oaknoll maintain and expand our reputation for exceptional cuisine. Oaknoll is a not-for-profit, Life Care community serving the Iowa City area, providing exceptional, resident-centered care and services to CREATE home for those who live with us by exemplifying our CREATE culture.

Not sure you have what it takes to be part of a CREATE culture? Let's find out. CREATE stands for our guiding principles of caring, respect, enthusiasm, awareness, teamwork, and encouragement. We believe that people should experience joyful, active, and connected lives as they age. We believe people should have the opportunity to receive competent, caring, and compassionate health care when they need it. We believe our community is both special and unique because of the people who live here, the people who work here, and the relationships that they build together. We strive to make the lives of our residents and our staff meaningful and fulfilling. If you want to share in these values and the relationships that they allow us to build, we are looking for YOU!

With full-time hours available, Oaknoll is seeking a Sous Chef with a strong background in food service, management, and fine dining. With five different venues within our community, ranging from homey dining rooms to bars to fine dining experiences, candidates must show creativity, strong background knowledge, excellent cooking skills, and a drive for excellence in all aspects of service. Sous Chefs will be responsible for assisting the Executive Chef in managing and supervising our kitchens and staff, monitoring and directing food preparation, assisting with the development and production of exceptional cuisine with the dietary needs of our residents in mind, maintaining high standards on both quality of food preparation as well as safety and cleanliness, assisting with the management and purchasing of quality inventory, and training staff in best practices, new recipes, and honing skills.

As part of the sometimes-chaotic nature of food service, Sous Chefs must be flexible and responsible enough to manage unexpected staff absences, specialty events, customer complaints, and fluctuating departmental needs. To meet the fluctuating demands of our 5 venues, Sous Chefs may work a wide range of shifts to meet the needs of any given location at a given time. The typical range of shifts starts at 6:00am in the morning for breakfast shifts, and dinner shifts ending typically no later than 8:30pm, though special circumstances could require work to be done outside of this range when necessary. Due to the wide range of venues and the population we serve, shifts on some weekends and holidays will also be necessary. While generally limited, job duties may occasionally cause you to extend beyond the normal 40 hours per week into overtime.

Come check us out and learn why Oaknoll is right for you!

• Competitive pay.
• Paid time off.
• Retirement plan.
• 40% off employee meals.
• Free use of gyms and pool.
• Weekly access to a Nurse Practitioner free of charge.
• Onsite parking.
• Tuition reimbursement.
• Scholarship program.
• Student loan repayment program.
• Medical, dental, vision, life, and voluntary short-term and long-term disability insurances for qualifying employees.

• An associate or bachelor's degree in culinary/hospitality arts, or equivalent combination of experience and education.
• At least 5 years of experience in relevant hospitality/food service.
• At least 1-2 years of management/supervisory experience.
• A demonstrated knowledge of food and beverages.
• Good customer service skills with diverse clients and dietary needs/references.
• ServSafe certification or equivalent food safety credential (within 6 months of hire).
• Working knowledge of computers, including Microsoft Office applications.
• Experience in fine dining settings is a plus.