Sous Chef at Harbor's Edge Continuing Care Retirement Community

Norfolk, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

28 May, 26

Salary

0.0

Posted On

27 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Planning, Hiring, Promotion, Disciplinary Decisions, Staff Supervision, Staff Training, Food Quality Control, Nutrition, Portion Control, Food Presentation, Sanitation, Safety Compliance, Therapeutic Diets, Culinary Arts, Institutional Food Service

Industry

Wellness and Fitness Services

Description

Description At Harbor’s Edge, excellence is our standard. Situated along the picturesque Elizabeth River in Norfolk, our five-star, resort-style Continuing Care Retirement Community offers a full continuum of care in an environment defined by elegance, engagement, and community. Recognized as a 2025 “Best” Senior Living Community by U.S. News & World Report, we take pride in fostering a culture where team members are valued, supported, and empowered to grow. Our employees are central to our success, and we are committed to providing a workplace that reflects the same quality and care we deliver to our residents. We are seeking a full-time Sous Chef to join our five-star dining team. The ideal candidate has senior living experience (long-term care, assisted living, or memory support) and a passion for serving older adults. Responsibilities include preparing meals according to approved menus and recipes while ensuring compliance with all federal, state, and local regulations. Key Responsibilities: Assist with menu planning and provide input on hiring, promotion, and disciplinary decisions. Supervise and train kitchen staff, overseeing work assignments, techniques, equipment, and materials. Ensure staff maintain proper attire and uphold a safe, clean, and organized kitchen environment. Prepare meals according to approved menus, standardized recipes, and applicable regulations. Maintain high standards for food quality, nutrition, portion control, temperature, and presentation. Ensure proper sanitation and safety in all food preparation areas; assist with cleaning as needed. Collaborate with the Dietitian on menu planning and therapeutic diets. Assume supervisory responsibilities in the absence of senior chefs. Attend required meetings and trainings; perform other duties as assigned. Requirements High School Diploma or GED required. Culinary degree or equivalent professional experience preferred. Current Food Handler’s certification required. Minimum of 5 years of cooking experience, including at least 3 years in a supervisory role within long-term care or a high-volume, upscale food service environment. Strong knowledge of institutional food service operations, including menu planning, preparation, cooking, storage, dietetics, and sanitation. Experience working in a healthcare setting preferred. Comprehensive benefit package includes: Medical/Dental/Vision Insurance Onsite Pharmacy Available Convenience Store Located Onsite Paid Time Off + Six Paid Holidays Employee Assistance Program (EAP) Employer Paid - Basic Life & AD&D Insurance Employer Paid - Short-term and Long-term Insurance 403(b) Retirement Savings Plan w/ Employer Contribution College Tuition Reimbursement Employer Paid - Certification Training Legal Resources & Identity Protection Plan *Benefit offerings vary according to employment status. EEO/D/V

Responsibilities

The Sous Chef will assist with menu planning, supervise and train kitchen staff, and ensure all meals are prepared according to approved menus, recipes, and regulatory compliance. This role involves maintaining high standards for food quality, nutrition, and sanitation, and assuming supervisory duties in the absence of senior chefs.