Sous Chef

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

just now•Onsite

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 Sous Chef 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.
Current Food Handler’s certification required.
Minimum of 5 years of cooking experience, including at least 3 years in a supervisory role within long-term care or a high-volume, upscale food service environment.
Strong knowledge of institutional food service operations, including menu planning, preparation, cooking, storage, dietetics, and sanitation.

Nice To Haves

Culinary degree or equivalent professional experience preferred.
Experience working in a healthcare setting preferred.

Responsibilities

Assist with menu planning and provide input on hiring, promotion, and disciplinary decisions.
Supervise and train kitchen staff, overseeing work assignments, techniques, equipment, and materials.
Ensure staff maintain proper attire and uphold a safe, clean, and organized kitchen environment.
Prepare meals according to approved menus, standardized recipes, and applicable regulations.
Maintain high standards for food quality, nutrition, portion control, temperature, and presentation.
Ensure proper sanitation and safety in all food preparation areas; assist with cleaning as needed.
Collaborate with the Dietitian on menu planning and therapeutic diets.
Assume supervisory responsibilities in the absence of senior chefs.
Attend required meetings and trainings; perform other duties as assigned.