Healthcare Dining Partner

About the role

Location: 3100 Shore Drive, Virginia Beach, VA (The Hoy Center)

Reports to: Healthcare Dining Supervisor, Team Leader and/or Healthcare Dining Manager

FLSA: Non‑Exempt (Hourly)

Founded in 1982, Westminster‑Canterbury on Chesapeake Bay is a not‑for‑profit, faith‑based Life Plan Community. The Hoy Center provides a holistic, person‑centric approach to skilled nursing care with home‑like “Lighthouses” that feature private rooms, family rooms, e‑concept kitchens, and outdoor Observation Decks. The Healthcare Dining Partner creates an enjoyable dining experience for residents and guests, preparing, cooking, serving, and delivering food in accordance with federal, state, and local regulations.

Responsibilities

• Prepare and cook small quantities of made‑to‑order breakfast items (omelets, scrambled, fried, poached eggs, pancakes, waffles) and sandwiches.
• Prepare milkshakes, smoothies, snacks, and occasionally breads, cookies, and appetizers for resident events.
• Deliver food trays to residents’ rooms.
• Take daily inventory of food and kitchen supplies in the Lighthouses and Enhanced Services kitchens.
• Prepare garnishes and enhance plate presentation.
• Represent Dining Services with a positive attitude, following customer service guidelines and food‑handling procedures.
• Demonstrate knowledge of therapeutic diets and proper portioning.
• Provide food and beverages for the Quench Station and other afternoon activities.
• Follow infection control and sanitation practices, including temperature logs, HACCP documentation, and waste logs.
• Clean and organize work area; reset tables prior to each meal period.
• Rotate and stock work area before each meal period.
• Participate in monthly inventory processes as assigned.
• Build relationships with Nursing, Therapy, and Housekeeping to ensure high‑quality dining experiences.
• Handle basic problems independently and consult supervisory staff for unusual issues.
• Attend mandatory in‑services and team meetings.
• Perform all other duties as assigned.

Requirements

• Must be at least 18 years old.
• At least one year of food service and cooking experience.
• Flu‑vaccinated (preferred).
• Experience in a health‑care environment is desirable but not required.

Skills

• Knowledge of all therapeutic diets and appropriate food/condiment pairings.
• Understanding of proper food portioning.
• Infection control and sanitation practices, including hand washing, glove use, and food dating.
• Ability to complete temperature logs, HACCP records, production waste logs, and PAR level sheets accurately.
• Active listening and adaptability to residents’ changing needs.
• Professional, friendly demeanor with residents, team members, and staff.
• Knowledge of proper chemical usage and SDS.
• Dependability, good attendance, and punctuality.
• Adherence to Dining Services dress code and clean appearance.
• Knowledge of fire safety procedures and ability to assist with evacuations.

Physical Requirements

• Ability to lift 25 pounds or more.
• Ability to push and pull carts/objects.
• Ability to stand up to 8 hours consecutively.
• Manual dexterity to operate fire extinguishers and kitchen equipment (stovetop, oven, waffle iron, griddle, panini press, milkshake machine, blenders, can openers, knives, etc.).

Compensation

Compensation Range: $16.80 per hour

Benefits

• 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 plus 2 floating holidays
• Tuition assistance and scholarships for you & your family
• Employee Assistance Program (EAP)
• Legal/Identity theft protection plans
• Team member discounts
• Career growth & leadership development opportunities

Schedule

• Part‑Time: Day shift (7 am – 1:30 pm) or Night shift (4 pm – 7 pm)
• Full‑Time: 12‑hour day/evening shift (7 am – 7 pm) with a half‑day on Wednesdays
• Must be available for some nights, weekends, holidays, and special events as needed