Sous Chef (Catering)

About Us

Founded in 1982, Westminster-Canterbury on Chesapeake Bay is a not-for-profit, faith-based Life Plan Community. Located along the southern shore of Chesapeake Bay, our scenic, resort-style campus is home to a vibrant community of residents and staff who share a passion for service, joy, and well-being.

Our mission? Enriching lives through the power of purpose, belonging, and wellness.

We live our values every day:

• Respect for every person
• Passion for what we do
• Professionalism in all we do

Apply today and help us bring wellness, joy, and energy to the heart of our community!

Behind every delicious meal and memorable dining experience is our incredible Dining Services Team — a dedicated group of Dining Room, Catering, Culinary and Healthcare Dining Partner 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 Sous Chef (Catering) is primarily responsible for planning, executing, and overseeing catering events while providing crucial support to general culinary operations. Reporting directly to the Executive Chef, you will prepare high-quality food in accordance with federal, state, and local standards as well as WCCB's established policies. This role provides positive leadership to the culinary and banquet production teams, steps in for the Executive Chef in their absence, and ensures exceptional dining experiences across all venues. You will consistently model our core values of respect, passion, and professionalism, holding team members accountable for doing the same.

What You'll Do In This Role:

Catering & Culinary Production (60% Catering / 40% Daily Operations)

• Event & Production Execution: Oversee and manage the end-to-end culinary preparation for all catering functions, private banquets, and daily dining production, ensuring strict adherence to timing, quality, and visual standards.
• Menu Execution & Styling: Supervise the prep and execution of specialized catering menus, plated banquet meals, buffet displays, hors d’oeuvres, and decorative garnishes following uniform recipes and dietary requirements.
• Catering Logistics & Workflow: Establish efficient prep timelines, transport workflows, and event setup structures to guarantee seamless meal delivery for both on-site banquets and routine culinary services.
• Culinary Innovation: Integrate modern culinary trends, creative banquet presentation styles, and interactive display concepts to continuously elevate event offerings.

Team Leadership & Banquet Oversight

• Culinary Supervision: Lead, direct, and empower banquet cooks, line cooks, and utility staff under the guidance of (or during the absence of) the Executive Chef.
• Personnel Management: Manage the full lifecycle of the catering and dining production staff, including recruitment, event-based cross-training, scheduling, performance evaluations, and enforcing uniform and sanitation standards.
• Menu Collaboration: Work closely with the Executive Chef and catering management team to conceptualize seasonal banquet menus and daily offerings.

Operations & Financial Stewardship

• Cost Control: Support food cost management for catering events and regular dining services by tracking portion sizes, managing recipe databases, and minimizing waste.
• Inventory & Ordering: Conduct month-end inventory for all catering supplies, food products, and banquet service items; manage vendor ordering aligned with Dining Service budgets.
• Storage & Safety: Oversee walk-in coolers, dry storage, and event staging areas to maintain peak organization, food safety, and rotation (FIFO).

Resident Relations & Quality Assurance

• Client & Resident Engagement: Cultivate positive relationships with residents, catering clients, event organizers, and community departments, addressing feedback promptly through table touches and event debriefs.
• Safety Protocols: Enforce strict food safety, temperature tracking, handling, and storage guidelines (HACCP) across both banquet prep and line production; enforce mandatory PPE usage.
• Satisfaction Strategies: Assist in formulating cross-marketing strategies and event concepts designed to boost overall resident and client satisfaction.
• Additional Duties: Execute special projects and perform additional tasks as assigned by management.

Core Competencies:

• Leadership & Adaptability: Proven ability to manage, train, and motivate a culinary team during fast-paced event execution and daily service.
• Strong Communication: Effective verbal and written communication with residents, catering clients, event planners, and kitchen staff.
• High-Stress Composure: Ability to work independently and maintain high standards under high-pressure catering timelines and frequent interruptions.
• Multi-Tasking: Exceptional organizational skills to juggle simultaneous event prep schedules and standard dining operations.
• Discretion & Accountability: Demonstrates sound judgment and independent decision-making capabilities.

Physical Requirements:

• Ability to stand and walk for 6 to 8 hours per shift.
• Full range of motion: walking, reaching, bending, lifting, grasping, pushing, pulling, stooping, and kneeling.
• Sensory acuity to distinguish subtle smells and tastes.
• Physical capability to lift heavy food crates, banquet equipment, and operate kitchen machinery (including fire extinguishers).

The Experience You’ll Bring:

Required:

• Catering Experience: Minimum 3–5 years of dedicated experience in high-volume catering, banquet production, or event execution.
• High-Volume Expertise: Minimum 5 years of culinary experience in a high-volume food production environment.
• Full-Kitchen Versatility: Ability to work all hot and cold stations across both line production and banquet plating lines.
• Advanced Culinary Skills: Expert knowledge of cooking techniques, high-end food plating, garnish design, and ingredient management.
• Menu Development: Demonstrated experience creating or contributing to catering packages, seasonal menus, and banquet dishes.
• Financial & Inventory Oversight: Hands-on experience managing event food costs, portion control, vendor ordering, and inventory procedures.
• Health & Safety Compliance: Deep working knowledge of health, safety, and sanitation regulations (including HACCP protocols for batch cooking and off-station holding).
• Professional Standards: Maintains an impeccable, clean, and professional appearance at all times.

Preferred:

• A degree or certificate from an accredited culinary school.
• ServSafe Manager certification (or state equivalent).

Compensation & Benefits

• • Compensation Range: $45,500 - $54,500 (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

At-Will Employment Statement
Employment with our organization is “at-will,” meaning that either the employee or the employer may terminate the employment relationship at any time, with or without notice, and for any reason not prohibited by law.

Equal Employment Opportunity Statement
We are an equal opportunity employer and are committed to creating an inclusive and diverse workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, sexual orientation, gender identity, national origin, disability, veteran status, or any other protected characteristic as outlined by applicable laws.