For nearly four years, Oak Hammock Sous Chef Kyle Karycinski has been an important part of the dining services team, helping create exceptional dining experiences for residents through his culinary expertise, attention to detail and commitment to personalized service.

According to the Culinary Institute of America, a sous chef is the second-in-command of a kitchen, not only overseeing the day-to-day kitchen operations, but also coaching, mentoring and training the staff. The sous chef is also responsible for helping to develop menus, ensuring quality control and stepping into any kitchen station that needs help. It’s a demanding, but highly rewarding role that requires specialized training and years of experience.

Originally from Keansburg, New Jersey, Karycinski moved to Florida with his family as a child to escape the cold weather. He eventually settled in Keystone Heights, where he graduated from Keystone Heights High School. He still lives there with his mother and brother.

Although he briefly explored web design after high school, Karycinski discovered that his true passion was in the kitchen. Drawn to the creativity of cooking and the satisfaction of preparing meals that bring people joy, he taught himself many of his culinary skills while gaining valuable experience and mentorship in local restaurants. Over the years, he has worked in a variety of culinary settings, including restaurants, hotels and senior living communities throughout North Central Florida.

Karycinski joined Oak Hammock after being encouraged by a former colleague and quickly found that the community was a great fit. He appreciates the fast-paced environment, the structure of the kitchen and the opportunity to serve residents each day. After starting in the kitchen, Karycinski was promoted to sous chef within his first year.

Today, he supervises kitchen staff, oversees inventory rotation, helps maintain food safety standards and ensures residents receive high-quality meals and consistent service. As sous chef, he also serves as a key liaison between the culinary team and executive leadership, helping keep daily operations running smoothly.

What Karycinski enjoys most, however, is getting to know the residents. He makes a point of learning their food preferences, dietary restrictions and allergies so that every meal is both enjoyable and safe.

Karycinski is well respected by Oak Hammock leadership and residents. According to Associate Director of Culinary Experiences Chris Rocks, “Kyle is the backbone of the kitchen’s daily operation. His commitment to excellence is evident in the care, energy and pride he brings to work every day. he does not simply complete his work—he takes pride in doing it well and supporting the entire team along the way. His exceptional work ethic, loyalty and dedication make him truly deserving recognition.”

Whether he’s preparing a favorite meal, accommodating a special dietary need or simply checking in with residents, Karycinski’s dedication and attention to detail help make Oak Hammock feel like home.

Recently Karycinski reflected on his role at Oak Hammock:

What do you like most about your job?

One of the most rewarding parts of my job is knowing the residents feel comfortable because someone remembers their preferences and dietary needs without having to be reminded.

When residents know we remember what they like and what they need, it helps them feel special and cared for!

How do you apply WeCare values to what you do?

I feel my dedication to personalized service reflects Oak Hammock’s WeCare values of welcoming, exceptional, courteous, attentive, responsive and empathetic.

I feel I’m very attentive and strive to provide exceptional service. One example is a resident who is allergic to peppers. When I’m making a large dish for all the residents, I carefully take out a portion for that one resident and set it aside before adding any peppers.

For another resident with a sulfite allergy, I communicate the ingredients information with the front-of-house staff to prevent foods prepared with beer or wine from being served to him.

In addition, when it isn’t too busy in the kitchen, I like to go to the dining room to visit with the residents and their families. Those personal interactions bring home the fact that we are part of a special family here.

What would people be surprised to learn about you?

Outside of work, I enjoy hiking Florida’s state parks, visiting theme parks, attending local festivals, playing video games and spending time with friends and family. A former competitive weightlifter and football player, I still enjoy weightlifting as a hobby.

Not surprisingly, cooking remains one of my favorite pastimes. My specialties include Korean-style ribs, lobster bisque, pho, ramen and chili—many of which inspire dishes I prepare at Oak Hammock.

What are your goals for the future?

I am committed to continuing my professional growth. I recently completed the Certified Dietary Manager, or CDM, training through an Oak Hammock “OHICAN!” scholarship and plan to take the certification exam soon. Looking ahead, I hope to continue learning, growing and expanding his role within Oak Hammock’s dining services team.

For personal goals, I would like to travel more, such as Hawaii, Italy or Portugal. I have some family in Italy I would like to visit someday.

“Kyle has been very reliable in letting me know of unacceptable ingredients. He has offered to make a dish leaving out an ingredient that I am allergic to. One day I was kidding him about how the kitchen adds things to soups that make no sense. He took out a serving for me before the ingredient was added, which was wonderful. I was surprised, impressed and very grateful! – Norman Cooney, resident

“The work an unknown good man has done is like a vein of water flowing hidden underground. Kyle is a great team player and always looking to make the best decision for the residents.”  – Hector Iopetegui, sous chef