Senior Sous Chef

Westminster-Canterbury of the Blue Ridge; Charlottesville (VA); On-site; USD 60,000 - 87,000; Full time

Benefits offered by this job

Paid Time Off package

Education Program to offer financially

Retirement Savings Plan with a company

Free Meal while working

Paid Holidays

Free gym and pool access

Free parking

Medical, Dental, and Vision Benefits

Job summary

Westminster-Canterbury of the Blue Ridge in Charlottesville, VA seeks a Senior Sous Chef to assist the Executive Chef in coordinating kitchen staff, training personnel and supervising culinary activities, while developing menus and standardizing recipes.

This role ensures safety, sanitation, and quality standards, oversees catering events, manages cost controls, and maintains presentation, timing, and resident service with a focus on teamwork and client satisfaction.

Qualifications

• Bachelor's degree preferred in food services or related field.
• Associates Culinary degree or equivalent work experience required.
• Two years kitchen supervisory experience.
• ServSafe certification required.

Responsibilities

• Cooks and prepares foods according to recipes.
• Ensure quality and consistency of taste and presentation.
• Meet deadlines in food production based on production orders.
• Maintain clean work areas, equipment and utensils; ensure proper quality and portion control.
• Serve customers efficiently and with a friendly demeanor.
• Resolve customer concerns.
• Collaborate with staff to ensure compliance with service standards, inventory and cash procedures.
• Ensure sanitation, ServSafe, safety, production and merchandising requirements.

Skills

Leadership

Kitchen supervision

Communication

Menu planning

Cost control

Staff training

Education

Associates Culinary degree

ServSafe certification

Job description

The Senior Sous Chef will assist the Executive Chef in coordinating and participating in the activities of cooks and other kitchen personnel engaged in preparing and cooking foods. This includes supporting the Executive Chef who will train and manage kitchen personnel and supervise/coordinate related culinary activities; estimate food consumption and requisition food purchase; select and develop recipes; standardize recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Senior Sous Chef will also be involved in overseeing special catering events. The position requires the ability to manage in a diverse environment with focus on client and customer services are essential to success in this role.

The starting annual salary range for this position is $59,673 to $86,526. Pay rates are determined based on years of relevant experience.

Responsibilities

• Cooks and otherwise prepares foods according to recipes.
• Responsible for quality and consistency of product taste and presentation.
• Ensures all deadlines are met in food production based on production orders.
• Cleans work areas, equipment and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
• Serves customers in an efficient and friendly manner.
• Resolves customer concerns.
• Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures.
• Assures compliance with all sanitation, ServSafe, safety, production, and merchandising requirements.
• Assumes responsibility for kitchen in absence of Executive Chef.
• Lead department staff meetings.
• Responsible for participating in decisions related to the management of the Department regarding personnel actions and performance reviews, acquisitions and utilization of resources, procedures, and control systems.

Qualifications

• Excellent verbal and written communication skills and negotiation skills.
• Excellent project management, time management, and fiscal responsibility.
• Excellent decision making skills, strong organizational skills, ability to work well with residents and staff, attention to detail and ability to prioritize and handle many projects at one time.
• Proven management and leadership capabilities.
• High energy, positive, "can-do" attitude, flexibility, teamwork, and attention to detail; high degree of initiative.
• Demonstrated ability to think strategically and thorough understanding of strategic development.
• Demonstrated ability and compassion to work with seniors.
• Demonstrated ability and compassion to work with a diverse group of staff.
• Ability to work effectively under time constraints and deadlines.

Requirements

• A bachelor's degree in food services technology/management/culinary or related field is preferred
• Minimum of Associates Culinary degree or equivalent work experience of four years in a hospitality/culinary related environment required.
• Minimum of two years kitchen supervisory experience
• ServSafe certified (food handlers or managers course)

Benefits Snapshot

• Paid Time Off package
• Education Program to offer financial assistance with education costs
• Retirement Savings Plan with a company match
• Free Meal while working
• Paid Holidays
• Free gym and pool access
• Free parking
• Medical, Dental, and Vision Benefits