Founded in 1982, Westminster-Canterbury on Chesapeake Bay is a not-for-profit, faith-based Life Plan Community. 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? Enriching lives through the power of purpose, belonging, and wellness.
We live our values every day:
Behind every delicious meal and memorable dining experience is our incredible Dining Services Team — a dedicated group of Dining Room, Catering, Culinary and Nutrition Care professionals who bring passion, creativity, and care to every plate they serve. From perfectly prepared dishes to friendly, attentive service, this hardworking team goes above and beyond to make every meal special for our residents, staff and visitors alike. Their teamwork, attention to detail, and genuine love for what they do, creates not just great food, but a true sense of community around the table.
The Executive Chef directs all culinary and food service operations across Westminster-Canterbury, leading the team with a commitment to efficiency, safety, and strict QA regulatory preparedness. This role manages the full talent lifecycle—including interviewing, hiring, training, and evaluating chefs, cooks, and utility team members—while effectively assigning work and resolving operational challenges. By consistently modeling respect, passion, and professionalism, the Director upholds high department standards and holds the entire culinary team accountable to these core values.
Regulatory Compliance: Own all kitchen safety, sanitation, ServSafe, and HACCP standards to ensure continuous QA and regulatory readiness across Westminster-Canterbury.
Quality Control: Monitor cooking methods, portion sizes, presentation, and small-batch production to maintain top culinary standards.
Allergen Safety: Oversee comprehensive allergen training and implement strict precautions for safe food handling.
Facility Upkeep: Ensure all venues complete daily and deep-cleaning routines to close out shifts in retail-ready condition.
Team Management: Run daily culinary team huddles, direct production staff, and coordinate assignments for daily meals and catering events.
Menu & Recipe Innovation: Create specialized dishes, develop new recipes, and design efficient menu planning and food utilization strategies.
Event Partnerships: Collaborate with the front-of-house and catering teams to execute and promote special events.
Cost Management: Track food costs, labor, and overhead via the financial checkbook, establishing strategic menu pricing and portion policies.
Procurement & Database: Estimate consumption needs to procure food, supplies, and equipment while managing the central recipe and ordering database.
Inventory & Cross-Utilization: Oversee all inventory counts and partner with the purchaser to cross-utilize ingredients and minimize waste.
Feedback & Table Touches: Conduct regular rounds across all care levels and dining rooms—especially during lunch and dinner—to gather resident feedback and resolve concerns.
Policy Enforcement: Model and uphold all organization values and Dining Services policies, including uniform, attendance, and safety standards
At-Will Employment Statement
Employment with our organization is “at-will,” meaning that either the employee or the employer may terminate the employment relationship at any time, with or without notice, and for any reason not prohibited by law.
Equal Employment Opportunity Statement
We are an equal opportunity employer and are committed to creating an inclusive and diverse workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, sexual orientation, gender identity, national origin, disability, veteran status, or any other protected characteristic as outlined by applicable laws.