Executive Sous Chef

Executive Sous Chef

Assists the Executive Chef by managing all culinary and utility staff, focusing on training chefs, cooks, and other team members to deliver an exceptional high-end & preeminent dining experience. Key responsibilities include overseeing and upholding efficient, safe, sanitary culinary operations and food service: ensuring regulatory compliance to facilitate an excellent guest experience. This role involves comprehensive team leadership and management, encompassing the full cycle of staff oversight, from interviewing and hiring to training, work assignment, performance evaluation, rewarding, accountability, and effectively resolving complaints. Oversees all Culinary operational success across Westminster-Canterbury. Always model our core values of respect, passion, and professionalism, and hold others accountable for doing the same.

Location: 3100 Shore Drive Virginia Beach, VA 23451

Reports to: Executive Chef

FLSA: Exempt (Salary)

Schedule: Flexible - Nights, Weekends (Rotating), Holidays, As Needed

About Us

Founded in 1982, Westminster-Canterbury on Chesapeake Bay is a not-for-profit, faith-based Life Plan Community. Located along the southern shore of Chesapeake Bay, our scenic, resort-style campus is home to a vibrant community of residents and staff who share a passion for service, joy, and well-being.

Our mission? Enriching lives through the power of purpose, belonging, and wellness.

We live our values every day:

• Respect for every person
• Passion for what we do
• Professionalism in all we do

Apply today and help us bring wellness, joy, and energy to the heart of our community!

Behind every delicious meal and memorable dining experience is our incredible Dining Services Team a dedicated group of Dining Room, Catering, Culinary and Nutrition Care professionals who bring passion, creativity, and care to every plate they serve. From perfectly prepared dishes to friendly, attentive service, this hardworking team goes above and beyond to make every meal special for our residents, staff and visitors alike. Their teamwork, attention to detail, and genuine love for what they do, creates not just great food, but a true sense of community around the table.

The Executive Sous Chef assists the Executive Chef by managing all culinary and utility staff, focusing on training chefs, cooks, and other team members to deliver an exceptional high-end & preeminent dining experience. Key responsibilities include overseeing and upholding efficient, safe, sanitary culinary operations and food service: ensuring regulatory compliance to facilitate an excellent guest experience. This role involves comprehensive team leadership and management, encompassing the full cycle of staff oversight, from interviewing and hiring to training, work assignment, performance evaluation, rewarding, accountability, and effectively resolving complaints. Oversees all Culinary operational success across Westminster-Canterbury. Always model our core values of respect, passion, and professionalism, and hold others accountable for doing the same.

What You'll Do In This Role

• Owns Safety, Sanitation and QA regulatory readiness in all kitchens across Westminster-Canterbury.
• Maintains and upholds all Dining Services/ In-House policies including but not limited to: Uniform, Attendance, Safety, & Sanitation policies.
• Plans and participates in planning menus and utilization of food. Estimates food consumption and purchases or requisitions food and culinary supplies and equipment.
• Supervises the Culinary & Utility team; coordinating assignments to ensure economical and timely food production for all levels of Cares including Catering and Nutrition Care at The Hoy Center.
• Manages methods of farm to fork food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared accordingly and minimize waste.
• Coordinates with the Catering Department on all catering and special events.
• Establishes and enforces nutrition, sanitation, safety, satisfaction and merchandising standards.
• Ensures compliance with all sanitation, ServSafe and safety requirements.
• Responsible for ensuring WCBay's high standards of proper presentation, recipe compliance, portion control, and maintenance of proper serving temperatures - follows HACCP standards
• Organizes/ upholds cleaning equipment in a timely fashion
• Cleans workstation thoroughly before leaving the area for other assignments
• Represents WCBay's mission & values at all times-- within resident, guest and team member interactions.
• Knowledgeable menu production practices and nutritional information to communicate with resident and guest inquiries.
• Ensures Labor and Food Budget meet targets without sacrificing quality standards
• Responsible for inventory management
• Rounds in all levels of care and catering events to gather feedback and problem solve with lasting resolutions.
• All other duties as assigned.

Core Competencies

• Leads, motivates, and supervises dining staff to ensure high-quality, efficient service and a collaborative team environment.
• Handles service issues, staff conflicts, and guest concerns calmly, professionally, and efficiently.
• Demonstrates clear, professional communication and applies effective problem-solving skills in diverse situations
• Professional demeanor
• Able to address outside and inside inquiries
• Able to supervise, train and develop team members
• Able to exercise discretion and work independently

Physical Requirements

• Must be able to lift, work on your feet throughout the shift, and bend, kneel, stoop, crouch, reach, climb and balance.
• Able to operate kitchen equipment (including fire extinguisher)
• Must be able to stand six to eight hours per day.
• While performing the duties of this job, regularly required to walk; reach with hands and arms; and taste or smell.
• Must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
• Frequently exposed to moving mechanical parts. Occasionally exposed to wet and/or humid conditions, chemicals, cold, heat.

The Experience You'll Bring

Required

• Associate Degree (Culinary or Food Service-related field).
• 4 years experience leading Culinary Teams as an Executive Sous Chef.
• Must have ACF CEC Certification or achieve within 18 month upon hire date
• Meets state and local food handler requirements.
• Must obtain and maintain ServSafe & CPR certification within 1 year of hire.
• Available to work a flexible schedule, including weekends, holidays and early morning/ late night shifts.
• Strong Catering/Banquet and Fine dining experience
• Knowledge of food safety and sanitation procedures and practices.
• Neat, clean, and professional appearance.
• Ability to effectively communicate.
• Flu-Vaccinated

Preferred

• Experience managing multi-site restaurants, resorts or country clubs
• CCRC or Long Term Care industry experience
• Customer Service experience

Compensation & Benefits

• Compensation Range : $80,000 to $90,000/year (based on relevant experience)
• Full-Time Employee (and eligible Part-Time Employee) Benefits & Perks Include:

• Medical, Dental, Vision Insurance (Available Day One!)
• Life & Disability Insurance (Short- and Long-Term)
• Retirement Plan with Employer Match
• Paid Time Off (PTO) & 6 Paid Holidays (+ 2 Floating Holidays)
• Tuition Assistance + Scholarships for You & Your Family
• Employee Assistance Program (EAP)
• Legal/Identity Theft Protection Plans
• Team Member Discounts
• Career Growth & Leadership Development Opportunities