Sous Chef (Catering)

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

10h•$45,500 - $54,500•Onsite

About The Position

The Sous Chef is responsible to prepare food in accordance with current federal, state and local standards, and WCCB's established policies and procedures, as directed by the Executive Chef to ensure that quality food service is provided at all times. Assist in operation of other food and beverage venues as needed. Also provides positive leadership to the culinary team. Will execute the duties of the Executive Chef in their absence. Responsible for quality assurance, efficiency of Dining Services and the implementation of policies and procedures. Always model our core values of respect, passion, and professionalism, and hold others accountable for doing the same.

Requirements

Minimum 5 years of experience in a high-volume food production environment.
Capable of working all stations in the kitchen.
Expert-level understanding of cooking techniques, menu plating, and ingredient management.
Proven experience creating or contributing to new dishes and menu design.
Hands-on experience with food cost control, inventory management, and vendor ordering.
Thorough, working knowledge of health, safety, and sanitation regulations (including HACCP).
Maintains a neat, clean, and professional appearance at all times.
Proven ability to manage, train, and motivate a team, often stepping in for the Head Chef.
Ability to effectively communicate with residents, guests, team members, and others.
Works independently and efficiently under stressful conditions with many interruptions.
Must be able to perform and prioritize multiple tasks simultaneously in a fast-paced environment.
Able to address outside and inside inquiries
Able to supervise, train co-workers
Able to exercise discretion and work independently
Walking, reaching, bending, lifting, grasping, fine hand coordination, pushing and pulling,
Ability to distinguish smells, tastes.
Must be able to lift, work on your feet throughout shift, and bend, kneel, stoop, and reach
Able to operate kitchen equipment (including fire extinguisher)
Must be able to stand six to eight hours per day.

Nice To Haves

A degree or certificate from an accredited culinary school.
Previous Catering experience

Responsibilities

Manage the complete food preparation process for events and daily production through detailed organization, maintaining quality and presentation standards.
Provide direct Culinary leadership and oversight for catering operations.
Supervise the creation of culinary items including sides and decorative garnishes by following established production guides and uniform recipes, while coordinating specialized dietary preparations across the facilities.
Enhance workflow structures and establish standard operating guidelines to ensure that meals are delivered efficiently and on schedule.
Integrate current culinary innovations, visual concepts, and display practices by remaining knowledgeable about evolving food industry trends.
Lead and empower the production team under the guidance of or during the absence of the Executive Chef, foster a collaborative team environment, and collaborate on menu development.
Manage the full lifecycle of the Dining Services production team, including recruitment, training, scheduling, performance evaluations, and disciplinary actions, while enforcing uniform compliance and overseeing kitchen sanitation and utility staff.
Support purchasing and food cost, manage the recipe database, oversee inventory and storage areas, track preparation costs, and participate in planning and evaluating designated programs.
Track and minimize food waste.
Conduct month-end inventory procedures for all food products and operational supplies.
Execute all responsibilities with high fiscal responsibility aligned with Dining Service budgets.
Resolve complex operational challenges constructively and execute programs that deliver superior culinary experiences to residents, guests, and staff, enhancing community appeal.
Cultivate positive professional relationships across community departments, residents, and clients, participate in special projects, and serve on committees as required.
Enforce strict food safety, handling, and storage protocols, wear required personal protective equipment, and address feedback from table touching and customer response systems promptly.
Support the formulation and implementation of cross-marketing strategies aimed at boosting resident satisfaction.
Perform any additional duties and tasks as assigned by management.