Chef de Cuisine

Westminster-Canterbury on Chesapeake Bay; Virginia Beach (VA); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Life & Disability Insurance (Short- &-

Retirement Plan with Employer Match

Paid Time Off (PTO) & 6 Holidays (+2)

Tuition Assistance

Employee Assistance Program

Identity Protection

Team Member Discounts

Job summary

Westminster-Canterbury on Chesapeake Bay is seeking a Chef de Cuisine to lead the Dining Services team, ensuring safe, sanitary kitchen operations and exceptional guest experiences. You will train staff, manage menus, control costs, and uphold HACCP standards while maintaining a high level of professionalism.

The role requires 4 years of leadership in a culinary team, relevant certifications, and flexibility to work days, nights, weekends, and holidays.

Qualifications

• Associates degree or industry equivalency in Culinary or Food Service required.
• 4 years experience leading a Culinary Team.
• Must meet state and local food handler requirements.
• Must obtain and maintain the ACF Certification within 18 months of hire.
• Must obtain and maintain ServSafe & CPR certification within 1 year of hire.
• Knowledge of food safety and sanitation procedures and practices.
• Flexible schedule, including weekends and holidays.

Responsibilities

• Owns Safety, Sanitation and QA regulatory readiness in all kitchens across Westminster- Canterbury.
• Maintains and upholds all Dining Services/In-House policies including Uniform, Attendance, Safety, Sanitation policies.
• Plans and participates in planning menus and utilization of food; estimates consumption and requisitions supplies.
• Directs food apportionment policy to control costs.
• Supervises the Culinary & Utility team; coordinates assignments for efficient food production across care levels.
• Observes methods of food preparation and portion sizes to minimize waste.
• Devises special events and develops consistent recipes.
• Establishes safety, sanitation, nutrition and merchandising standards; ensures compliance with ServSafe and safety requirements.
• Ensures proper presentation, portions and serving temperatures per HACCP.
• Keeps cleaning equipment organized and station clean.
• Represents Westminster-Canterbury in line with Mission and Values.
• Explains daily menu items accurately to customers.
• Rounds in all levels of care and catering events to gather feedback and resolve issues.

Skills

Team leadership

Communication

Food safety knowledge

Training staff

Problem solving

Education

Associates degree or industry equivalency – Culinary or Food Service Related

Tools

ACF Certification

ServSafe

CPR Certification

Job description

Description

Location:3100 Shore Drive Virginia Beach, VA 23451

Reports to: Executive Sous Chef

Schedule:Full-time: Flexible and open schedule needed. This includes days, nights, 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

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 Chef de Cuisine assists the Executive Sous Chefs by managing all culinary and utility staff, focusing on training chefs, cooks, and other team members to deliver an exceptional dining experience. Key responsibilities include overseeing and upholding efficient, safe, and sanitary culinary operations and food service, ensuring regulatory compliance and an excellent guest experience. This role involves comprehensive team leadership and management, encompassing the full cycle of staff oversight, from interviewing and hiring to training, work assignment, performance evaluation, rewarding, accountability, and effectively resolving complaints. Oversees all Culinary operational success across Westminster-Canterbury. 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

• Owns Safety, Sanitation and QA regulatory readiness in all kitchens across Westminster-Canterbury.
• Maintains and upholds all Dining Services/ In House policies including but not limited to Uniform, Attendance, Safety, Sanitation policies.
• Plans and participates in planning menus and utilization of food. Estimates food consumption and purchases or requisitions food and culinary supplies and equipment.
• Directs food apportionment policy to control costs.
• Supervises the Culinary & Utility team; coordinating assignments to ensure economical and timely food production for all levels of Cares including Catering and Nutrition Care at Hoy Center.
• Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared accordingly and minimize waste.
• Devises special events and develops consistent recipes.
• Establishes and enforces nutrition, sanitation, safety, satisfaction and merchandising standards.
• Ensures compliance with all sanitation, ServSafe and safety requirements.
• Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures - follows HACCP standards
• Organizes/ upholds cleaning equipment in a timely fashion
• Cleans workstation thoroughly before leaving the area for other assignments
• Represents WCCBS in accordance with Mission and Values at all times, in a friendly manner in all resident, guests and team member interactions.
• Demonstrates a complete understanding of daily menu items and explains same to customers· accurately.
• Rounds in all levels of care and catering events to gather feedback and problem solve with lasting resolutions.
• All other duties as assigned.

Core Competencies

• Leads, motivates, and supervises dining staff to ensure high-quality, efficient service and a collaborative team environment.
• Handles service issues, staff conflicts, and guest concerns calmly, professionally, and efficiently.
• Demonstrates clear, professional communication and applies effective problem‑solving skills in diverse situations
• Able to supervise, train co‑workers
• Able to address outside and inside inquiries
• Able to exercise discretion and work independently

Physical Requirements

• Must be able to lift, work on your feet throughout shift, and bend, kneel, stoop, reach, sit, climb or balance
• Able to operate kitchen equipment (including fire extinguisher)
• Must be able to stand six to eight hours per day.
• While performing the duties of this job, regularly required to walk; reach with hands and arms; and taste or smell.
• Must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
• Frequently exposed to moving mechanical parts. Occasionally exposed to wet and/or humid conditions, chemicals, cold, heat.

The Experience You'll Bring

Required

• Associates degree or industry equivalency – Culinary or Food Service Related.
• 4 years experience leading a Culinary Team.
• Must meet state and local food handler requirements.
• Must obtain and maintain the ACF Certification within 18 month upon hire date
• Must obtain and maintain ServSafe & CPR certification within 1 year of hire.
• Knowledge of food safety and sanitation procedures and practices.
• Available to work a flexible schedule, including weekends, holidays and early morning/ late night shifts.
• Neat, clean, and professional appearance.
• Willingness to receive annual flu vaccine during flu season (Oct-May)

Preferred

• Demonstrated background managing multi-site restaurants
• Knowledge of the Long-Term Care industry
• Compensation Range: $70,000 to $75,000 (based on relevant experience)
• Full-Time Employee (and eligible Part-Time Employee) Benefits & Perks Include:
• 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.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.