What are the responsibilities and job description for the Junior Sous Chef position at Harbor's Edge Continuing Care Retirement Community?
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.
Harbor’s Edge has been honored by U.S. News & World Report’s Best Senior Living Program as a 2025 “Best” in multiple categories, including Independent Living – Activities & Enrichment, Feels Like Home, and Food & Dining. Additionally, our Continuing Care Retirement Community (CCRC) has been recognized as a “Best” senior living community.
We are seeking a highly qualified, Junior Sous Chef to join our 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.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- Assist in planning menus, and providing hiring 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
- Culinary degree or equivalent work experience
- Minimum of high school diploma/GED
- At least two (2) years of experience in the long-term care industry or a related high-volume, high-end food service environment
- Current Food Handlers Card certification
- Knowledge of the principles of high-end institutional food service, including food planning, preparation, cooking, storage, dietetics, and sanitation.
- Must follow all regulatory requirements relative to food preparation, cooking, storage, and sanitation, etc.
- Demonstrate service excellence skills, and consistent positive and professional demeanor at all times.
- Must be sensitive to, respect and uphold residents' rights.
- Must have solid understanding of effective food safety practices and regulations.
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
- College Tuition Reimbursement
- Employer Paid - Certification Training
- Legal Resources & Identity Protection Plan
*Benefit offerings vary according to employment status.
EEO/D/V
