Sous Chef (Fine Dining)

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 (Fine Dining) is primarily responsible for planning, executing, and overseeing our Fine Dining kitchen 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 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:

Fine Dining Operations 

• Lead daily culinary operations for the Beachfront fine dining restaurant, ensuring exceptional food quality, presentation, consistency, and timing.
• Oversee kitchen preparation and service, including menu execution, plating, specials, and dietary requirements.
• Maintain high standards for food safety, sanitation, organization, and overall kitchen efficiency.
• Support private dining events and special functions as needed.

Team Leadership

• Lead, coach, train, and empower culinary team members to deliver consistently high-quality service.
• Assign stations, establish prep priorities, and ensure the kitchen is properly staffed and prepared for service.
• Partner with the Executive Chef on menu development, culinary standards, and daily operations.
• Provide kitchen leadership in the Executive Chef’s absence.

Cost & Inventory Management

• Support food cost control through portion management, recipe adherence, product utilization, and waste reduction.
• Assist with ordering, receiving, inventory, product quality, and FIFO rotation.
• Maintain organized storage and production areas.

Resident Experience & Continuous Improvement

• Build positive relationships with residents and guests while responding professionally to feedback.
• Partner with front-of-house and Dining Services leadership to ensure a seamless and elevated dining experience.
• Identify opportunities to improve food quality, presentation, efficiency, and service.
• Perform additional duties and special projects as assigned.

Core Competencies:

• Culinary leadership and team development 
• Food quality, presentation, and attention to detail
• Communication and collaboration
• Organization and prioritization
• Sound judgment and accountability
• Adaptability in a fast-paced environment

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:

• Minimum 5 years of professional culinary experience in a high-volume and/or Fine Dining environment
• Demonstrated ability to lead and develop culinary team members.
• Strong culinary skills, including cooking techniques, plating, presentation, and menu execution.
• Experience with food cost, portion control, inventory, ordering, and waste reduction.
• Knowledge of food safety, sanitation, temperature control, and HACCP practices.
• Ability to maintain high standards while working in a fast-paced kitchen environment.
• Ability to work a flexible schedule, including evenings, weekends, holidays, and extended hours.
• Willingness to receive an annual flu vaccine during flu season

Preferred:

• A degree or certificate from an accredited culinary school.
• Experience in hotels, resorts or senior living communities
• ServSafe Manager certification (or state equivalent).

Compensation & Benefits

• Compensation Range: $46,451 - $55,741 (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.