Sous Chef (Catering)

Location: 3100 Shore Drive Virginia Beach, VA 23451

Reports to: Executive Chef

FLSA: Exempt, Salaried

Schedule: Full-time; Need open, flexible schedule. Weekends and Holidays are required.

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.

Position Summary:

The Sous Chef is responsible to prepare food in accordance with current federal, state and local standards, and WCCBs 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.

What you will do:

Culinary Production & Quality Control

• 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.

Team Leadership & Personnel Management

• 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.

Operations & Financial Stewardship

• 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.

Resident Relations & Quality Assurance

• 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.

Core Competencies:

• 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

Physical Requirements:

• 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.

The Experience You'll Bring:

Required:

• High-Volume Expertise: Minimum 5 years of experience in a high-volume food production environment.

• Full-Kitchen Versatility: Capable of working all stations in the kitchen.

• Advanced Culinary Skills: Expert-level understanding of cooking techniques, menu plating, and ingredient management.

• Menu Development: Proven experience creating or contributing to new dishes and menu design.

• Financial & Inventory Oversight: Hands-on experience with food cost control, inventory management, and vendor ordering.

• Health & Safety Compliance: Thorough, working knowledge of health, safety, and sanitation regulations (including HACCP).

• Professional Standards: Maintains a neat, clean, and professional appearance at all times.

Preferred:

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

Compensation & Benefits

• Compensation Range: $45,500 - $54,500 (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.