Sous Chef

Job Overview Harbor’s Edge is a premier 5‑star Continuing Care Retirement Community (CCRC) located on the Elizabeth River in Norfolk, Virginia. Our community offers a full continuum of care, including Independent Living, Assisted Living, Memory Support, and Skilled Nursing services. Recognized by U.S. News & World Report as a 2025 Best Senior Living Community, Harbor’s Edge has earned top honors for Activities & Enrichment, Feels Like Home, and Food & Dining, reflecting our commitment to exceptional resident experiences and quality care. Position We are seeking a full‑time Sous Chef to join our five‑star dining team. The ideal candidate has experience in senior living (long‑term care, assisted living, or memory care) and a passion for serving older adults. Responsibilities include preparing meals according to approved menus and recipes while ensuring compliance with all federal, state, and local regulations. Key Responsibilities Lead, motivate, and develop kitchen staff in a fast‑paced environment. Strong organizational, time management, and multitasking skills. Knowledge of food cost control, inventory management, and waste reduction practices. Experience with purchasing, receiving, and maintaining food and supply inventories. Proficiency in commercial kitchen equipment operation and maintenance. Ability to read, follow, and scale standardized recipes. Strong understanding of food safety regulations, HACCP principles, and sanitation standards. Excellent communication and interpersonal skills. Ability to work flexible schedules, including weekends and holidays, as needed. Ability to stand for extended periods and regularly lift up to 50 pounds. Commitment to providing exceptional customer service and resident satisfaction. Requirements High school diploma or GED required; culinary degree preferred. Current Food Handler’s certification required. Minimum of five (5) years of culinary experience, including three (3) years in a supervisory role. Experience in long‑term care, healthcare, senior living, or high‑volume food service preferred. Knowledge of menu planning, food preparation, nutrition, sanitation, and food safety standards. Experience supervising staff, managing inventory, and controlling costs. Strong leadership, communication, organizational, and time‑management skills. Ability to operate commercial kitchen equipment, follow standardized recipes, and lift up to 50 pounds. Ability to work flexible schedules, including weekends and holidays as needed. Benefits Comprehensive benefit package includes: Medical/Dental/Vision Insurance Onsite Pharmacy Available Convenience Store Located Onsite Paid Time Off + Six Paid Holidays Employee Assistance Program (EAP) Employer Paid - Basic Life & AD&D Insurance Employer Paid - Short-term and Long-term Insurance 403(b) Retirement Savings Plan w/ Employer Contribution College Tuition Reimbursement Employer Paid - Certification Training Legal Resources & Identity Protection Plan Benefit offerings vary according to employment status. EEO/D/V #J-18808-Ljbffr