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Edgemere Sous Chef in Dallas, Texas


Coordinates, plans, participate and supervises the production, preparation, and presentation of food for the community. Works closely with the Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards.


The following duties are normal for this position. This list is not to be construed as exclusive or all inclusive. Other duties may be required and assigned.

  • Reviews prep list and ensures all food items are available and dated up to the community’s standards.

  • Oversees inventory of the stations. Controls quality of food to avoid waste and ensure proper rotation and utilization.

  • Assists in maintaining and enforcing policies and procedures of all meals of all levels of care.

  • Coordinates daily meal preparation adhering to quality standards and established time frames in the absence of the manager or as directed.

  • Assists in ensuring that all mealtime deadlines are met in all levels of care.

  • Assists Executive Chef in maintaining adequate and balanced food inventory.

  • Assists in developing appropriate goals and action plans to meet resident expectations.

  • Practice all safety and loss prevention procedures.

  • Assists in managing department expenses not to exceed budgetary guidelines.

  • Other duties as assigned by the Supervisor.


Supervises the employees in the Kitchen in the absence of the Executive Chef. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees.


To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Educational Requirements and Experience:

  • Associates degree in culinary arts program preferred.

  • Previous experience as a Cook in a senior living community.

  • Successful completion of a recognized food safety course.

Knowledge, Skills, and Abilities:

  • Language Ability:

  • Ability to communicate effectively in writing and verbally speaking the primary language of the residents.

  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

  • Ability to write routine reports and correspondence.

  • Mathematical Skills:

  • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

  • Cognitive Demands:

  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

  • Computer Skills:

  • Basic computer skills required.

  • Competencies:

  • Must demonstrate an interest in working with a senior population.

  • skills and encourages growth; Improves processes, products, and services.

  • Provides leadership by exhibiting confidence in self and others; Inspires and motivates others to perform well.

  • Interacts with guests, residents, and staff in a courteous and friendly manner.

  • Responds promptly to resident needs.

  • Supports organization's goals and values.

  • Balances team and individual responsibilities.