Location: 3100 Shore Drive, Virginia Beach, VA 23451Reports to: Associate Director of Dining ServicesFLSA: Exempt, SalariedSchedule: Flexible Schedule; Availability needed for days, nights, weekends and holidaysBehind every delicious meal and memorable dining experience is our incredible
Dining Services Team - a dedicated group of Dining Room, Catering, Culinary and Nutrition Care professionals who bring passion, creativity, and care to every plate they serve. From perfectly prepared dishes to friendly, attentive service, this hardworking team goes above and beyond to make every meal special for our residents, staff and visitors alike. Their teamwork, attention to detail, and genuine love for what they do, creates not just great food, but a true sense of community around the table.
The
Executive Chef directs all culinary and food service operations across Westminster-Canterbury, leading the team with a commitment to efficiency, safety, and strict QA regulatory preparedness. This role manages the full talent lifecycle-including interviewing, hiring, training, and evaluating chefs, cooks, and utility team members-while effectively assigning work and resolving operational challenges. By consistently modeling respect, passion, and professionalism, the Director upholds high department standards and holds the entire culinary team accountable to these core values.
What You'll Do In This Role- Operations & Food Safety
- Regulatory Compliance: Own all kitchen safety, sanitation, ServSafe, and HACCP standards to ensure continuous QA and regulatory readiness across Westminster-Canterbury.
- Quality Control: Monitor cooking methods, portion sizes, presentation, and small-batch production to maintain top culinary standards.
- Allergen Safety: Oversee comprehensive allergen training and implement strict precautions for safe food handling.
- Facility Upkeep: Ensure all venues complete daily and deep-cleaning routines to close out shifts in retail-ready condition.
Culinary Leadership & Strategy
- Team Management: Run daily culinary team huddles, direct production staff, and coordinate assignments for daily meals and catering events.
- Menu & Recipe Innovation: Create specialized dishes, develop new recipes, and design efficient menu planning and food utilization strategies.
- Event Partnerships: Collaborate with the front-of-house and catering teams to execute and promote special events.
Financial & Inventory Control
- Cost Management: Track food costs, labor, and overhead via the financial checkbook, establishing strategic menu pricing and portion policies.
- Procurement & Database: Estimate consumption needs to procure food, supplies, and equipment while managing the central recipe and ordering database.
- Inventory & Cross-Utilization: Oversee all inventory counts and partner with the purchaser to cross-utilize ingredients and minimize waste.
Resident Relations & Professionalism
- Feedback & Table Touches: Conduct regular rounds across all care levels and dining rooms-especially during lunch and dinner-to gather resident feedback and resolve concerns.
- Policy Enforcement: Model and uphold all organization values and Dining Services policies, including uniform, attendance, and safety standards
Core Competencies- Leads, motivates, and supervises culinary and dining teams to ensure high-quality, efficient service and a collaborative team environment.
- Handles service issues, staff conflicts, and guest concerns calmly, professionally, and efficiently.
- Demonstrates clear, professional communication and applies effective problem-solving skills in diverse situations
- Adept at managing internal and external inquiries with professionalism and tact.
- Skilled in supervising, mentoring, and training co-workers to maximize team performance.
- Demonstrated ability to exercise sound judgment, maintain discretion, and work independently.
- Professional demeanor
Physical Requirements - Ability to operate kitchen equipment (including fire extinguisher)
- Must be able to stand six to eight hours per day.
- While performing the duties of this job, regularly required to walk; reach with hands and arms; and taste or smell.
- Required to stand, sit, climb or balance; and stoop, kneel, crouch.
- Must frequently lift and/or move up to 50 pounds
- Frequently exposed to moving mechanical parts. Occasionally exposed to wet and/or humid conditions, chemicals, cold, heat.
The Experience You'll BringRequired- Bachelor's degree - Culinary or Food Management Service related.
- At least 10 years' experience of managing high volume Culinary operations.
- Experience in managing multi site restaurants over 10m in managed volume
- ACF CEC Certification or willingness to obtain within 18 month upon hire date
- ServSafe Certification or willingness to obtain within one year of hire
- CPR/First Aid Certification or willingness to obtain within 60 days of hire (can be done onsight)
- Neat, clean, and professional appearance.
- Proficient in Microsoft Office and Google Suite, Proficient in recipe building, General POS Knowledge
- Willingness to get flu-vaccine during flu season (Oct-May)
Preferred- Experience in Long Term Care or Healthcare Industry
- Proven track record executing high-volume catering and banquets for large-scale events
Compensation & Benefits- Compensation Range: $85,000 to $95, 000 (based on relevant experience)
- Full-Time Employee (and eligible Part-Time Employee) Benefits & Perks Include:
- Medical, Dental, Vision Insurance (Available Day One!)
- Life & Disability Insurance (Short- and Long-Term)
- Retirement Plan with Employer Match
- Paid Time Off (PTO) & 6 Paid Holidays (+ 2 Floating Holidays)
- Tuition Assistance + Scholarships for You & Your Family
- Employee Assistance Program (EAP)
- Legal/Identity Theft Protection Plans
- Team Member Discounts
- Career Growth & Leadership Development Opportunities
