Senior Cook (Lead)

Location: 3100 Shore Drive, Virginia Beach, VA 23451

Reports to: Sous Chef

FLSA: Non-Exempt, Hourly

Schedule: Full-time: 11:30am - 7:30pm; includes weekends and holidays

About Us

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:

• Respect for every person

• Passion for what we do

• Professionalism in all we do

Apply today and help us bring wellness, joy, and energy to the heart of our community!

Behind every delicious meal and memorable dining experience is our incredible Dining Services Team - a dedicated group of Dining Room, Catering, Culinary and Healthcare Dining Partner 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 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. Always model our core values of respect, passion, and professionalism, and hold others accountable for doing the same.

What You'll Do In This Role

• 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

Core Competencies

• 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.

Physical Requirements

• 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.

The Experience You'll Bring

Required

• 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.

Preferred

• 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.

Compensation & Benefits

• Compensation Range: $18.62 - $21.88 per hour (based on relevant experience)
• Full-Time Employee (and eligible Part-Time Employee) Benefits & Perks Include:
• Medical, Dental, Vision Insurance (Available Day One!)
• Life & Disability Insurance (Short- and Long-Term)
• Retirement Plan with Employer Match
• Paid Time Off (PTO) & 6 Paid Holidays (+ 2 Floating Holidays)
• Tuition Assistance + Scholarships for You & Your Family
• Employee Assistance Program (EAP)
• Legal/Identity Theft Protection Plans
• Team Member Discounts
• Career Growth & Leadership Development Opportunities

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.