Executive Sous Chef — Healthcare Dining Lead

Shenandoah Valley Westminster Canterbury; Winchester (VA); On-site; USD 56,000 - 65,000; Full time

Job summary

Shenandoah Valley Westminster-Canterbury is seeking an Executive Sous Chef to oversee food production, presentation, and distribution across dining rooms, cafés, and catered events. You will supervise production staff, ensure quality, and enforce sanitation standards in a healthcare-adapted environment.

Reporting to the Executive Chef, you will train staff, refine recipes, and coordinate with operations to meet regulatory requirements and customer expectations.

Qualifications

• High School Diploma/GED or equivalent work experience required.
• Minimum of two years supervisory experience required.
• Formal culinary training or equivalent work experience required.
• Healthcare food service experience preferred.
• CDM certification highly desirable.
• Food service sanitation management certification preferred.

Responsibilities

• Participates in and coordinates preparation of all meals.
• Manages cooks and utility aides.
• Ensures SVWC standards of food quality are met.
• Inspects all food for presentation, taste, temperature, quality and quantity.
• Responsible for training all production staff.
• Reviews recipes for quality and quantity and suggests adjustments.
• Ensures compliance with all regulations and SVWC policies.
• Documents and files production and service information.
• Assists in menu planning and monitors production sheets.
• Reports maintenance needs to Plant Operations.

Skills

Supervisory experience

Culinary training

Education

High School Diploma/GED or equivalent

Formal culinary training

Certified Dietary Manager (CDM) desirable

Certified Food Service Manager in Sanitation desired

Job description

Shenandoah Valley Westminster-Canterbury is seeking an Executive Sous Chef to oversee food production, presentation, and distribution across dining rooms, cafés, and catered events. You will supervise production staff, ensure quality, and enforce sanitation standards in a healthcare-adapted environment.

Reporting to the Executive Chef, you will train staff, refine recipes, and coordinate with operations to meet regulatory requirements and customer expectations.