Junior Sous Chef

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