Executive Sous Chef

Westminster-Canterbury on Chesapeake Bay & Senior Options, LLC•Virginia Beach, VA

6d•Onsite

About The Position

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.

Requirements

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

Nice To Haves

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

Responsibilities

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.