Sous Chef (Catering)

Westminster-Canterbury on Chesapeake Bay, founded in 1982, is a not-for-profit, faith-based Life Plan Community located along the picturesque southern shore of Chesapeake Bay in Virginia Beach, VA. The community is designed to offer a vibrant and engaging environment where residents and staff connect through shared values of service, joy, and well-being. This resort-style campus boasts scenic views and modern amenities, fostering a warm and supportive atmosphere for its residents. The organization is deeply committed to its mission of enriching lives through the power of purpose, belonging, and wellness, and it consistently models its core values of respect, passion, and professionalism. With a culture that actively encourages respect for every individual, passion for the work performed, and professionalism throughout all operations, Westminster-Canterbury on Chesapeake Bay stands out as a leader in senior living and life plan services.

The Sous Chef (Catering) position at Westminster-Canterbury on Chesapeake Bay is a full-time, exempt, salaried role reporting directly to the Executive Chef. This role requires a highly skilled culinary professional with a flexible schedule, including availability on weekends and holidays. As a critical member of the Dining Services Team, which encompasses dining room service, catering, culinary, and healthcare dining professionals, the Sous Chef (Catering) plays an essential role in delivering exceptional dining experiences. The team prides itself on passion, creativity, and care, working collaboratively to ensure that every meal not only meets high-quality standards but also fosters a sense of community and belonging around the table.

In this multifaceted role, the Sous Chef will primarily focus on planning, executing, and overseeing catering events alongside supporting general culinary operations. This includes preparing high-quality dishes in compliance with all federal, state, and local food safety standards as well as organizational policies. Leadership responsibilities include providing positive guidance to the culinary and banquet production teams, stepping in for the Executive Chef when necessary, and ensuring consistent delivery of exceptional food and service across all dining venues. The role demands exemplary operational competence, creativity in menu execution and banquet presentation, and strong interpersonal skills to engage with residents, clients, and staff.

Key aspects of the Sous Chef (Catering) role involve managing high-volume catering and banquet functions with meticulous attention to timing, quality, and visual presentation. Candidates will supervise the preparation of specialized catering menus, plated meals, buffet displays, and decorative garnishes, ensuring adherence to recipe consistency and dietary needs. Additionally, the position requires establishing efficient workflows for preparation, transport, and event setup to guarantee smooth execution of all catering occasions. Culinary innovation is encouraged by integrating the latest food trends and creative presentation techniques.

This leadership role also encompasses personnel management responsibilities, including recruitment, training, scheduling, performance evaluation, and enforcing hygiene and uniform standards. Collaboration with the Executive Chef and catering management team to develop seasonal menus and catering packages is a significant component of the job. Financial stewardship is also a key responsibility, involving food cost control, inventory management, vendor ordering, and waste reduction.

The Sous Chef must uphold the highest food safety and sanitation protocols (including HACCP guidelines), ensuring safe preparation, handling, and storage of food items. Resident and client engagement is also pivotal, with duties including responding to feedback, conducting table touches, and participating in event debriefs to maximize satisfaction. This role demands the physical stamina to stand and move for extended periods and the ability to perform all necessary kitchen tasks involving lifting and handling equipment.

Offering a competitive salary range of $45,500 to $54,500 based on experience, Westminster-Canterbury on Chesapeake Bay provides a comprehensive benefits package for full-time and eligible part-time employees. These benefits include medical, dental, and vision insurance starting from day one, life and disability insurance, a retirement plan with employer match, paid time off, paid holidays, tuition assistance and scholarships, employee assistance programs, legal and identity theft protection, team member discounts, and opportunities for career growth and leadership development.

Joining the Westminster-Canterbury team means more than just working in a kitchen; it means contributing to a meaningful mission focused on enriching lives through wellness, community, and purpose. Qualified culinary professionals with the passion and expertise to lead a dynamic catering team and elevate dining experiences are encouraged to apply and become part of a community dedicated to excellence and heartfelt service.