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.

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.
• Cooks and carves meats, and prepares dishes.

• Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
• 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.

• 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.

• 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)

• 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

WCBR offers competitive wages, phenomenal, low-cost to associate health and dental insurance, retirement savings with matching plan, education assistance program, as well as other benefits for full-time staff. We even extend some benefit options to the part-time staff!

Westminster-Canterbury of the Blue Ridge is a non-profit Continuing Care Retirement Community serving over 400 residents with a mission of responding to the dynamic needs of the aging by providing high-quality services and programs in a residential environment. We need YOU to join us in supporting this mission.