Description

Harbor’s Edge is a premier 5-star, resort-style Continuing Care Retirement Community (CCRC) located alongside the beautiful harbor in Norfolk, Virginia. Our community consists of 300 Independent Living Residential Units, a 33-bed (Medicare/private) Skilled Nursing Healthcare Unit, a 40-bed Assisted Living Unit, and 34-bed Memory Support Unit. 

We are seeking a highly qualified, full-time Sous Chef to join our outstanding five-star dining team to assist in delivering excellent care for our residents. The ideal candidates will have senior living experience (e.g., long-term care, assisted living, memory support) with a passion for working with an elderly population. The Sous Chef is responsible for preparing food according to menus and recipes approved by the Executive Chef and Executive Sous Chef in accordance with current federal, state, and local standards, guidelines, and regulations.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Assist in planning menus, and providing hiring, firing or promotion input to the Chef de Cuisine and/or the Assistant Executive Chef
• Supervise kitchen staff with the guidance of the Chef de Cuisine to include training/planning/dissemination of the work, determining work techniques, equipment used and materials needed. 
• Ensure all cooks are in clean and proper attire; maintain a safe, clean, and organized work environment.
• Prepare food following planned menus and standardized recipes and in compliance with all applicable food preparation regulations and guidelines.
• Maintain high standards of quality food production, nutrition, and portion control.
• Prepare enough food to meet requirements, ensure served at proper temperature, and maintain an attractive appearance and appealing taste.
•  Maintain proper sanitation and safety in food preparation areas.
• Assist in cleaning of cooking area and other kitchen equipment and facilities.
• Consult with Dietitian on issues of menu planning, care planning, food preparation, therapeutic diets, etc.
• May supervise or direct other employees in the absence of the Chef de Cuisine or Assistant Executive Chef
• Attending in-service classes and staff meetings as required.
• Perform other duties as assigned.

Requirements

REQUIREMENTS:

• High School Diploma or GED equivalent required. 
• Culinary degree or equivalent work experience. 
• Current Food Handler's certification required.
• At least 5 years of cooking experience with at least 3 years supervisory experience in long-term care industry or related high-volume, high-end food service environment. 
• Knowledge of the principles of high-end institutional food service, including food planning, preparation, cooking and storage; dietetics and sanitation
• Knowledge and experience in working in the healthcare industry.

Comprehensive benefit package includes:

• Medical/Dental/Vision Insurance
• 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

Other benefits:

• College Tuition Reimbursement
• Employer Paid - Certification Training
• Legal Resources & Identity Protection Plan

*Benefit offerings vary according to employment status.

EOE/M/F/D/V/DFW