Line Cook

Harbor's Edge Continuing Care Retirement Community•Norfolk, VA

About The Position

At Harbor’s Edge, excellence is our standard. Situated along the picturesque Elizabeth River in Norfolk, our five-star, resort-style Continuing Care Retirement Community offers a full continuum of care in an environment defined by elegance, engagement, and community. Recognized as a 2025 “Best” Senior Living Community by U.S. News & World Report, we take pride in fostering a culture where team members are valued, supported, and empowered to grow. Our employees are central to our success, and we are committed to providing a workplace that reflects the same quality and care we deliver to our residents. We are seeking a full-time Line Cook to join our five-star dining team. The ideal candidate has senior living experience (long-term care, assisted living, or memory support) and a passion for serving older adults. Responsibilities include preparing meals according to approved menus and recipes while ensuring compliance with all federal, state, and local regulations.

Requirements

High school diploma or GED required; culinary degree or equivalent experience preferred.
Food Handler’s Certification required; ServSafe preferred or willingness to obtain.
Minimum 3 years in healthcare, long-term care, or high-volume food service.
Knowledge of institutional food service, nutrition, dietary needs, food safety, and sanitation.
Committed to resident rights and confidentiality.
Team player, flexible with shifts including weekends/holidays.
Strong communication, organizational, time management, and customer service skills.
Ability to follow instructions accurately.
Passion for improving the lives of older adults in a CCRC setting.
Physically able to lift 40 lbs and perform varied kitchen tasks.

Responsibilities

Prepare and cook dishes in accordance with approved menus and standardized recipes.
Ensure all meals are delivered at the correct temperature and meet established standards for portion size, presentation, and quality.
Keep work areas clean, organized, and compliant with safety standards at all times.
Follow all applicable local, state, and federal food safety and sanitation guidelines.
Work closely with the Executive Sous Chef and culinary leadership to execute menus and accommodate dietary requirements and special requests.
Support the cleaning and maintenance of kitchen equipment, food preparation areas, and service spaces.
Participate in required training sessions and team meetings.
Carry out additional kitchen duties as assigned.