Executive Sous Chef, Licensed Areas (Full Time)

Williamsburg Landing Inc•Williamsburg, VA

30d

About The Position

This Executive Sous Chef position, under the direction of the Executive Chef and in partnership with the Licensed Areas Dining Operations Manager, supports both the Back-of-House (BOH) culinary operations and the Front-of-House (FOH) dining service operations of all licensed areas. This position ensures that meals are planned, prepared, and served in accordance with resident dietary needs, clinical guidelines, and Williamsburg Landing policies. The Executive Sous Chef supervises and manages scheduling for BOH team, supports FOH service operations, provides coaching and training to cooks and utility team members, and maintains high standards of food quality, safety, sanitation, and resident satisfaction. The role oversees food production for daily dining, therapeutic and texture-modified diets, special events, and catered functions, and assumes leadership responsibilities in the absence of the Executive Chef, the Assisted Living Dining Operations Manager, and/or Director of Culinary Services.

Requirements

Valid Food Handler’s Card required
SERVSAFE Manager Certification required within 30 days of employment.
Knowledge of therapeutic and restricted diets commonly used in Assisted Living settings (diabetic, cardiac, renal, dysphagia, etc.)
Demonstrated experience in quantity food production within healthcare, senior living, hospitality, or fine-dining settings.
Knowledge of purchasing, inventory control, receiving, and storage procedures in compliance with regulatory and sanitation standards.
Understanding of nutrition principles, clinical diet guidelines, and menu planning for older adults and individuals with medical conditions.
Ability to guide production of meals that meet texture-modified and therapeutic diet requirements
Strong understanding of sanitation standards, state licensing requirements, health department regulations, and infection control protocols
Proficient computer skills (Word, Excel, Google Workspace); ability to learn food production systems and EHR/menu management platforms
Ability to work cross functionally and collaboratively with staff and other operational and clinical leaders to ensure resident and family satisfaction with culinary services
Excellent organizational and administrative skills and the ability to handle multiple priorities simultaneously in a fast-paced environment
Excellent oral and written communication and interpersonal skills to positively interact with residents and staff
Strong coaching and supervisory skills to help staff continue their professional growth and improve performance
Ability to lift and carry a minimum of 50 pounds
Ability to stand and walk for extended periods during meal preparation and service
Ability to use hands, arms and fingers for food handling, equipment operation, and utensil use; ability to talk and hear in a busy kitchen environment.
Ability to occasionally sit, climb, balance, stoop, kneel, crouch, or crawl.
Ability to work in environments exposed to heat, cold, steam, and cleaning chemicals for extended periods.

Nice To Haves

Graduate of culinary school or recognized culinary apprentice program, preferred
3+ years of experience in culinary leadership positions; experience with production, senior living, or healthcare culinary environment preparing meals for individuals with varied dietary requirements, preferred

Responsibilities

Prepares, portions, and garnishes food in accordance with standardized recipes, cooking methods, and nutritional guidelines appropriate for older adults and individuals with clinical dietary needs.
Establishes kitchen workflows, daily prep lists, and production assignments; provides coaching and corrective feedback to maintain safety, food quality, and efficiency.
Maintains a high standard of food quality, presentation, portion control, and plate consistency suitable for assisted living dining operations.
Ensures consistent use of standardized recipes, including modifications for therapeutic and texture-modified diets (e.g., puree, mechanical soft, cardiac, renal, diabetic).
Trains BOH staff in safe food handling procedures, culinary techniques, allergen protocols, and proper use of kitchen equipment.
Prepares and carves meats, soups, sauces, and specialty dishes for daily menu service, events, and catered functions.
Monitors BOH equipment performance, production flow, and food usage; recommends process improvements supporting safety, quality, and regulatory compliance.
Ensures compliance with state health department regulations, infection control standards, and facility sanitation policies.
Assumes BOH leadership responsibilities in the absence of the Executive Chef.
Supports the coordination and smooth execution of meal service to ensure timely delivery of meals that uphold dignity, resident choice, and a positive dining experience.
Ensures proper communication of menu changes, special diets, allergies, and resident preferences between BOH and FOH teams.
Assists in training FOH team members on plating standards, expo procedures, portion accuracy, allergens, and therapeutic diet guidelines.
Monitors service flow between kitchen and dining room to ensure accuracy, timeliness, and resident satisfaction.
Supports FOH operations during peak service periods, special events, and staffing shortages as needed.
Collaborates with the Dining Operations Manager on quality improvement initiatives related to service delivery and resident satisfaction.
Engages with residents, families, and guests in a professional, respectful, and service-oriented manner.
Manages staff scheduling for BOH and supports FOH scheduling needs to ensure adequate departmental coverage.
Provides day-to-day coaching, mentoring, and skills development for culinary and dining staff.
Supports onboarding and training of new employees, ensuring proper orientation to food safety, sanitation, policies, service expectations, and culinary procedures.
Completes performance evaluations by providing input on staff competencies, adherence to standards, teamwork, and opportunities for improvement.
Addresses performance issues promptly and professionally, following Williamsburg Landing policies for documentation and corrective action.
Leads or participates in daily pre-service meetings (“lineups”) to communicate menu updates, priorities, service standards, workflow, and staffing notes.
Fosters a positive, collaborative, and inclusive work environment that supports teamwork, accountability, and high service standards.