Sous Chef – Senior Living Dining & Menu Lead

The Aspenwood Company - Village On the Park Plano; Plano (TX); On-site; USD 63,039,000 - 68,770,000; Full time

Benefits offered by this job

401K with a 4% safe harbor match

Perks at Work- Discounted pricing on购

Holiday Pay including a Floating-Hol

Generous PTO that rolls over year over

Employee Assistance Program

Paycheck Advances

Healthcare options

Financial Hardship Programs

Compassionate Leave

PTO Cashout Option

Job summary

The Aspenwood Company - Village On the Park Plano is seeking a full-time Sous Chef to lead culinary operations in a senior living community. You will develop menus, oversee kitchen staff, and ensure meals meet nutrition and quality standards.

Ideal candidates have 1+ years as Sous Chef and 3–5 years cooking experience, with strong teamwork, sanitation, and communication skills. The role requires holiday/weekend availability and a commitment to resident satisfaction.

Qualifications

• High School Diploma or GED with culinary school training.
• Three to five years of proven experience as a cook or 1+ years as a Sous Chef.
• Knowledge of various cooking procedures and methods, equipment, and sanitation procedures.

Responsibilities

• Collaborate with the Executive Chef to create menus aligned with policy and vision.
• Develop new and appealing dishes for residents.
• Plan schedules and organize the kitchen for efficient operations.
• Train staff to ensure nutritional outcomes and resident enjoyment.
• Maintain kitchen order, cleanliness and proper food storage.
• Ensure high-quality presentations and dressing before serving.
• Monitor stock levels and place orders when needed.

Skills

Team leadership

Cooking expertise

Sanitation procedures

Effective communication

Holiday/weekend coverage

Education

High School Diploma or GED with culinary training

Job description

The Aspenwood Company - Village On the Park Plano is seeking a full-time Sous Chef to lead culinary operations in a senior living community. You will develop menus, oversee kitchen staff, and ensure meals meet nutrition and quality standards.

Ideal candidates have 1+ years as Sous Chef and 3–5 years cooking experience, with strong teamwork, sanitation, and communication skills. The role requires holiday/weekend availability and a commitment to resident satisfaction.