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$56,160.00 to $68,037.00 / Exempt (Annually)
$2500 Sign-On Bonus (Does not apply if you have been employed by Royal Oaks in the previous 2-years)
Shift (Subject to Change):
Thursday thru Monday / 10am - Close
Will work rotating holidays
Will work special private catered events on campus
Will be required to prep and/or cook food when needed on the line
Will be required to float around campus to various kitchens
Will manage a staff of Direct Report cooks
Will be part of the interviewing process of cook and dishwasher candidates
Full Time / Aetna Benefit Eligible / Medical, Dental, Vision
All cooks will be assigned to 1 kitchen; however, you will also work in all of our 7 kitchens on our campus according to business needs
This position requires strong culinary skills and the ability to manage all aspects of cooking independently in several smaller kitchens on our campus, as well as comfortable working on the line in larger kitchens.
Pay is bi-weekly
Perks / PTO / Holidays:
Benefit eligible / Aetna / Medical, Dental, Vision
Paid Holidays = 6 paid holidays annually
After 30 days of employment, you will receive holiday pay. If you work on a holiday, you will receive holiday pay plus time-and-a-half pay
Paid Time Off = you accrue PTO hours starting your first day of employment at a rate of 4.62 hours per 80 hours worked
Sell Back PTO = you may sell back your PTO
Position Summary:
Under the supervision of the Executive Sous Chef, plans, organizes and directs the daily activities of the kitchen staff and food production. Ensures efficient operation of all kitchen areas, including food preparation and production, sanitation, and supervising kitchen staff.
Major Duties and Responsibilities:
May assist on the line preparing, cooking and plating foods sent through from the restaurant ensuring to follow the kitchen manual provided and directions from the Chef in charge. Uses various cooking techniques, including but not limited to baking, broiling, frying, grilling, steaming, braising, boiling, and pressure cooking.
May assist in food preparation such as cutting, peeling, chopping and slicing fruits and vegetables as well cutting of meats & fish. Carves and displays meats, vegetables, fruits, and salads; replenishes service lines as necessary.
Helps develop daily and weekly menus. Assist with order. Assist in food production and cooking when needed.
Makes recommendations for upgrading or improving efficiency in food service, utilizing innovative concepts that will enhance the resident, guest and employee experience.
Responsible for ensuring that daily food production records, recipes, food and equipment temperature and sanitizer logs are maintained.
Assist with the kitchen staff member’s schedules on a bi-weekly basis, based on meal service times and special event needs while controlling labor costs and overtime.
Assist with the monthly inventory. Controls usage of all food and beverage items as well as appropriate usage of equipment, tools, and service products by night staff.
Communicate with Executive Chef and Sous Chefs on issues with food quality, production, ordering, and any other issues that may arise.
Reports any and all maintenance issues daily using Worxhub software.
Conducts safety, sanitation, and maintenance programs as assigned.
Will be required to operate/drive a golf cart for the purpose of transporting supplies around campus as needed. This may also include transporting employees when needed.
Full understanding of residents’ rights, including the right to be free of restraints and free of abuse. Is responsible for promptly reporting to the Director of Health and Residential Services or President/CEO incidents or evidence of resident abuse or a violation of residents’ rights.
Protects and promotes resident rights, including confidentially, privacy, dignity, and freedom from abuse.
Maintains the comfort, privacy, confidentiality and dignity of each resident in the delivery of services. Interacts with residents in a manner that displays warmth and promotes a caring environment.
Maintains confidentiality for residents to meet HIPAA guidelines.
Ensures organizational and departmental policies, procedures, and guidelines, as well as federal, state, and local regulations are met and followed.
Assists in maintaining a safe, neat, and clean environment. Reports all deficiencies to the appropriate person, such as equipment problems, need for repair or special needs of residents.
Performs all job responsibilities in accordance with prescribed safety and infection control procedures without causing harm or risk to self, others or property.
Has ability to read, understand, follow and enforce safety procedures.
Consistently complies with and enforces Arizona State Department of Health Service standards. Ensures the safe and proper handling of all food items according to HACCP. Adheres to safety practices and procedures.
Attends and participates in training activities, meetings, and seminars as required.
Exhibits qualities of a team player, interacts courteously and appropriately, maintains a positive attitude. Addresses problems and conflicts in a professional and respectful manner.
Demonstrates excellent customer service etiquette with all levels of staff residents, and guests.
Perform other duties as assigned.
Supervisory Responsibilities:
Supervises Cooks to ensure the correct preparation and cooking of foods.
Instructs, guides, and trains cooking staff on proper preparation methods, recipe ingredients, correct covering, labeling, dating and storage of food one it is prepared and maintains an accurate daily production record system.
Instructs, guides and trains dishwasher on the proper cleaning of heavy equipment, use of chemicals, wearing personal protective equipment (PPE). Provide and review master cleaning schedule for dishwashers.
Ensure all kitchen personnel are trained in the use of Job Safety Analysis (JSA’s), Safety Data Sheets (SDS), and the proper way to complete the temperature logs.
Actively engages in new employee selection, interviewing, hiring and ensuring that initial and ongoing training/orientation programs are in place.
Follows the organization’s Human Resources procedures with employee interviewing, hiring, training, coaching, delivering corrective action, evaluating performance and termination. This list is not all inclusive and you are encouraged to consult with Human Resources with any questions or concerns.
Addresses and resolves complaints and problems and coordinates with Human Resources any actions related to discipline and termination.
Develop and maintain a high level of staff morale and motivation, allowing for opportunities of learning and growth.
Required Skills/Abilities:
Has in-depth knowledge of all aspects of food and beverage service.
Has extensive knowledge of food and supply purchasing, preparation, and display.
Has ability to work under pressure and meet deadlines.
Has knowledge of food safety, sanitation guidelines and safety compliance.
Has computer proficiency Microsoft Word/Excel, Outlook and Internet
Is organized, able to multi-task, think creatively and adapt to different situations.
Must be able to complete training on computer and/or other devices.
Maintain competency in the position and knowledge of trade/industry advances and new technologies.
Must be able to effectively communicate in English with all levels of staff, residents, and guests.
Education and Experience:
Preferably has a high school diploma or GED equivalent.
Preferably 2 years’ experience working as a Sous Chef or in a kitchen lead managerial role.
Preferably 3 years’ experience working in high volume kitchens.
Licenses and Certifications:
Obtains a Certified Food Protection Manager certificate in compliance with Maricopa County guidelines within 90 days of employment.
Obtains a Food Handlers Card within 30 days of employment.
Has current and valid Fingerprint clearance card or apply for one within 20 days of hire.
Has a current, valid driver’s license. Driving record must meet the criteria set forth by Royal Oaks’ insurance carrier.
Physical Requirements:
Is able to carry/lift/push/pull up to 50 pounds.
May need to operate a fire extinguisher.
Is able to assist in evacuation procedures.
Interview Process:
1st Interview = 30-minute phone interview with a Royal Oaks Recruiter
2nd Interview = 60-minute in-person interview with the Executive Chef, Francelle Mata
3rd Interview = 60-minutes in-person interview with Food Service Director and Assistant Director, immediately after you will be given a station in our kitchen and tasked to make (1) a Small Plate/Appetizer or Soup, and (2) an Entree - Steak Filet and Salmon Filet with Sauce, and (3) Side Vegetables and one or two Starch Sides. Best of Luck!
Hiring Process:
Pre-employment Drug Screening
Criminal Background Check
Motor Vehicle Record Check
Adult Protective Services (APS) Registry Check
Employment Verification
TB Testing
Royal Oaks is a Drug Free Workplace. Royal Oaks conducts pre-employment, random and reasonable suspicion drug testing in accordance with its drug-free workplace policy and has designated certain positions as safety-sensitive. Royal Oaks' general hiring policy does not discriminate against registered medical marijuana cardholders. However, in accordance with A.R.S. 23-493.06 Royal Oaks may decline to employ or to continue to employ persons in safety-sensitive positions based on the results of drug testing.
Marijuana: Royal Oaks does not discriminate in hiring or employment against holders of Arizona's Medical Marijuana card, although we do prohibit marijuana use on premise. Although Arizona has legalized recreational marijuana use as well as medical use, the law creates no employment protections for applicants or employees who are recreational marijuana users. Royal Oaks will require a drug screen for all applicants who accept an offer of employment and may decline those same applicants who are positive for marijuana without a Medical Marijuana card. Royal Oaks will continue to prohibit all employees from using, selling, possessing, or being impaired by marijuana in the workplace and while on duty.
We offer the following benefits:
Medical/Vision/Dental for full time positions (Aetna)
403(b) Retirement Plan
FREE Fitness Program available to all staff members
Paid Time Off
Volunteer Time Off, donate your time to help others without dipping into your PTO
Covered parking
20% off meals
Free Starbucks Coffee
Scholarship Program
Employee Referral Bonus
Free membership to onsite Fitness Facility including Olympic size indoor pool and work-out equipment
Annual Shoe Reimbursement
Uniform (for many positions)
Growth opportunities!
Many more perks!
What is Royal Oaks?
We are a retirement community for Independent Living, Assisted Living and Memory care for our 750+ residents and 400 employees.
LOCATION = We are located on 52 acres in Sun City, cross streets are 99th Ave and Grand Ave.
MEALS = We serve over 1400+ meals daily (breakfast, lunch, dinner and sometimes weekend brunch).
CATERING= We have a large Catering Department for onsite private events for our residents and staff members. We cater over 100 events every year. These catering events can be small serving 10 people, but mostly our events are large serving up to 750 people per event. Our events are indoors and outdoors.
KITCHEN STAFF = We employ 30-40 line cooks and over 100+ Food Service employees.
CHEFS = We have an Executive Chef, an Executive Sous Chef and 3 Sous Chefs, all of which were promoted from our internal kitchen employees. You too can grow with us!
GROWTH = we promote our Cooks from within Royal Oaks. We have 4 types of Cooks (Cook 1, Cook 2, Cook 3 and Sous Chef). We will train you, mentor you and promote you based on your cooking skills.
SCHEDULES = You will work 5 days in a row, 8-hour shifts, and have 2 days off in a row.
PICK UP EXTRA SHIFTS = When we have open shifts to fill, we will send out a text to all Cooks offering the open shifts. You can quickly respond back if you want to pick-up that shift in addition to your full-time position. If you don't want to pick-up any extra shifts, that's okay too!
DINING ROOMS = We have 10 onsite dining rooms, including a Café Grill Dining, Casual Dining, Buffet Dining and High-End Scale Dining. Our dining rooms range from 25-100 seats each.
KITCHENS = We have 7 kitchens, including 1 kitchen measuring at 4500 square feet and several smaller kitchens too. Some of our smaller kitchens only hold 1-10+ cooks and dishwashers per shift. Some of our larger kitchens hold 30-40+ cooks and dishwashers per shift.
JUST OPENED = We have a brand-new Culinary Building consisting of a 3200 square foot state-of-the-art culinary kitchen, including Award Winning high-end Hestan Appliances. Attached are 3 brand new restaurants, which include outdoor seating with waterfalls, and glass fire pits.
PIZZA = We have a stone pizza oven that was hand made in Italy just for Royal Oaks. It was shipped over on a barge ship that took several months to arrive. Master your pizza skills learning to cook in this magnificent stone pizza oven.
LONGEVITY = We have several cooks that have been working at Royal Oaks between 15 to 38 years each
ROBOTS = We are only one of a hand-full of Retirement Communities in AZ that have robots, we have 6 in total, serving hot and cold plates of food to our residents in our dining rooms.
2024 CULINARY ACHIEVEMENT = Leny Longo, Royal Oaks' Culinary Support Coordinator, photographed Executive Chef Francelle Mata’s exquisite culinary creation, titled "Aladdin's Coffee." Chef Mata used a smoke bubble with coffee to enhance the artistry of the presentation. This photograph masterpiece was featured at The Herberger Theater and Gallery in Phoenix.
Royal Oaks Awards:
SHNA 2024 - Senior Housing News Architecture & Design Awards for our new Inspirata Pointe Neighborhood
2024 Compass Community Living Account of the Year, West Region
2024 Culinary Award = Inspirata Pointe at Royal Oaks has been awarded the Platinum Winner in Environments for Aging’s (EFA) 2nd Annual Dining Competition
2024 Senior Care's Best Places to Work from We Care Connect
2022 ICAA NuStep Beacon Award / Top 25 'Best in Wellness' Senior Living Communities in North America