Senior Cook (Lead)

Westminster-Canterbury on Chesapeake Bay•Virginia Beach, VA

88d•Onsite

About The Position

Westminster-Canterbury on Chesapeake Bay is a not-for-profit, faith-based Life Plan Community founded in 1982. Located along the southern shore of Chesapeake Bay, our scenic, resort-style campus is home to a vibrant community of residents and staff who share a passion for service, joy, and well-being. Our mission is to enrich lives through the power of purpose, belonging, and wellness. The Dining Services Team is a dedicated group of professionals who bring passion, creativity, and care to every plate they serve. The Senior Cook is responsible for preparing hot food items for various dining venues and events at Westminster-Canterbury. Depending on experience, Cooks are graded from Cook I (entry-level) to Rounds Cook (advanced). The role involves following recipes, ensuring quality and safety standards, and working collaboratively within the culinary team. Flexibility to work weekends and holidays is required. The Senior Cook must always model core values of respect, passion, and professionalism, and hold others accountable for doing the same.

Requirements

Demonstrated team player attitude with great communication skills.
The ability to engage with others.
Able to work well independently given proper direction.
Demonstrate a high level of sensitivity and interest in people.
Show care and compassion for working with the senior population.
Ability to work efficiently in a high-pressure environment, managing multiple tasks to meet strict, scheduled mealtimes.
Ability to lift up to 25 pounds.
Ability to stand, walk, and move safely throughout the work area for extended periods, including shifts up to eight hours on hard surfaces.
Ability to see, hear, and safely perform essential job functions, with or without reasonable accommodation.
Sufficient manual dexterity to safely operate kitchen equipment, including knives, slicers, choppers, processors, and other food preparation tools.
High school diploma or equivalent.
Must be at least 18 years of age.
1–3 years of experience in a professional, commercial, or institutional kitchen.
Knowledge of food safety, sanitation, food handling, and preparation.
Ability to follow recipes and established procedures.
Ability to work weekends, holidays, and special events.
Ability to maintain a clean, safe, and organized work environment.

Nice To Haves

Associate degree in Culinary Arts from an accredited program.
5+ years of experience in a high-volume food production setting.
ServSafe Food Handler certification.
Strong cooking and knife skills, with knowledge of seasoning, presentation, and quality control.

Responsibilities

Prepare and assemble hot and cold food items, including entrees, soups, vegetables, salads, appetizers, accompaniments, and garnishes, according to recipes and preparation sheets.
Prepare food for multiple dining venues, including the main dining room, healthcare, resident café, employee dining, and special functions.
Complete advance food preparation and ensure meals are tasteful, appealing, properly portioned, and presented according to standards.
Monitor and document food temperatures and maintain proper food storage and handling procedures.
Complete required production and productivity records and ensure food is properly stored at the end of meal service.
Maintain a clean, organized, and safe work area while following all food safety, sanitation, and equipment procedures.
Support special functions and work effectively across various kitchen stations as needed.
Collaborate with the Sous Chef and culinary team to address unusual or unexpected food preparation issues.
Assist in training and mentoring fellow culinary team members and promote teamwork and professionalism.
Follow fire safety and emergency procedures and assist with kitchen evacuation when necessary.
Perform other duties as assigned.