Chef de Cuisine
Location: 3100 Shore Drive, Virginia Beach, VA 23451
Reports to: Executive Sous Chef
FLSA: Exempt, Salaried
Schedule: Full‑time; flexible and open schedule including days, nights, weekends, and holidays.
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.
What You’ll Do
- Own safety, sanitation, and QA regulatory readiness in all kitchens across Westminster‑Canterbury.
- Maintain and uphold all Dining Services/In‑House policies, including uniform, attendance, safety, and sanitation policies.
- Plan and participate in menu planning and utilization of food; estimate consumption and purchase or requisition food, culinary supplies, and equipment.
- Direct food apportionment policy to control costs.
- Supervise the Culinary & Utility team, coordinating assignments to ensure economical and timely food production for all levels of care, including catering and nutrition care at Hoy Center.
- Observe methods of food preparation, cooking, portion sizes, and garnishing to ensure consistency and minimize waste.
- Devise special events and develop consistent recipes.
- Establish and enforce nutrition, sanitation, safety, satisfaction, and merchandising standards.
- Ensure compliance with all sanitation, ServSafe, and safety requirements.
- Maintain proper presentation, portion control, and serving temperatures in accordance with HACCP standards.
- Organize and uphold cleaning equipment in a timely fashion; clean workstations thoroughly before leaving.
- Represent WCCBS in alignment with mission and values in all resident, guest, and team member interactions.
- Demonstrate a complete understanding of daily menu items and accurately explain them to customers.
- Round in all levels of care and catering events to gather feedback and resolve issues.
- Perform 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 effective problem‑solving skills.
- Professional demeanor; able to supervise and train co‑workers.
- Able to address internal and external inquiries, exercise discretion, and work independently.
Physical Requirements
Must be able to lift, work on feet throughout shift, and bend, kneel, stoop, reach, sit, climb, or balance. Must be able to operate kitchen equipment (including fire extinguisher) and stand six to eight hours per day. Regularly required to walk, reach with hands and arms, and taste or smell. Frequently lift and/or move up to 25 lb and occasionally up to 50 lb. Frequently exposed to moving mechanical parts; occasionally to wet/humid conditions, chemicals, cold, heat.
Required Experience
- Associate’s degree or industry equivalency in Culinary or Food Service related field.
- Minimum 4 years experience leading a culinary team.
- Must meet state and local food‑handler requirements.
- Obtain and maintain ACF certification within 18 months of hire.
- Obtain and maintain ServSafe & CPR certification within 1 year of hire.
- Knowledge of food safety and sanitation procedures and practices.
- Available to work a flexible schedule, including weekends, holidays, and early morning/late night shifts.
- Neat, clean, and professional appearance.
- Willingness to receive annual flu vaccine during flu season (Oct‑May).
Preferred Qualifications
- Background managing multi‑site restaurants.
- Knowledge of the long‑term care industry.
- Strong customer service background.
Compensation
Salary range: $70,000 – $75,000 (based on relevant experience).