Executive Chef

Westminster-Canterbury on Chesapeake Bay•Virginia Beach, VA

8d•Onsite

About The Position

The Executive Chef directs all culinary and food service operations across Westminster-Canterbury, leading the team with a commitment to efficiency, safety, and strict QA regulatory preparedness. This role manages the full talent lifecycle—including interviewing, hiring, training, and evaluating chefs, cooks, and utility team members—while effectively assigning work and resolving operational challenges. By consistently modeling respect, passion, and professionalism, the Director upholds high department standards and holds the entire culinary team accountable to these core values.

Requirements

Bachelor's degree – Culinary or Food Management Service related.
At least 10 years’ experience of managing high volume Culinary operations.
Experience in managing multi site restaurants over 10m in managed volume
ACF CEC Certification or willingness to obtain within 18 month upon hire date
ServSafe Certification or willingness to obtain within one year of hire
CPR/First Aid Certification or willingness to obtain within 60 days of hire (can be done onsight)
Neat, clean, and professional appearance.
Proficient in Microsoft Office and Google Suite,
Proficient in recipe building,
General POS Knowledge
Willingness to get flu-vaccine during flu season (Oct-May)

Nice To Haves

Experience in Long Term Care or Healthcare Industry
Proven track record executing high-volume catering and banquets for large-scale events

Responsibilities

Own all kitchen safety, sanitation, ServSafe, and HACCP standards to ensure continuous QA and regulatory readiness across Westminster-Canterbury.
Monitor cooking methods, portion sizes, presentation, and small-batch production to maintain top culinary standards.
Oversee comprehensive allergen training and implement strict precautions for safe food handling.
Ensure all venues complete daily and deep-cleaning routines to close out shifts in retail-ready condition.
Run daily culinary team huddles, direct production staff, and coordinate assignments for daily meals and catering events.
Create specialized dishes, develop new recipes, and design efficient menu planning and food utilization strategies.
Collaborate with the front-of-house and catering teams to execute and promote special events.
Track food costs, labor, and overhead via the financial checkbook, establishing strategic menu pricing and portion policies.
Estimate consumption needs to procure food, supplies, and equipment while managing the central recipe and ordering database.
Oversee all inventory counts and partner with the purchaser to cross-utilize ingredients and minimize waste.
Conduct regular rounds across all care levels and dining rooms—especially during lunch and dinner—to gather resident feedback and resolve concerns.
Model and uphold all organization values and Dining Services policies, including uniform, attendance, and safety standards.