Senior Sous Chef
Westminster Canterbury
- Charlottesville, VA
- Permanent
- Full-time
- Cooks and otherwise prepares foods according to recipes.
- Responsible for quality and consistency of product taste and presentation.
- Ensures all deadlines are met in food production based on production orders.
- Cooks and carves meats, and prepares dishes.
- Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
- Cleans work areas, equipment and utensils. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
- Serves customers in an efficient and friendly manner.
- Resolves customer concerns.
- Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures.
- Assures compliance with all sanitation, ServSafe, safety, production, and merchandising requirements.
- Assumes responsibility for kitchen in absence of Executive Chef.
- Lead department staff meetings.
- Responsible for participating in decisions related to the management of the Department regarding personnel actions and performance reviews, acquisitions and utilization of resources, procedures, and control systems.
- Excellent verbal and written communication skills and negotiation skills.
- Excellent project management, time management, and fiscal responsibility.
- Excellent decision making skills, strong organizational skills, ability to work well with residents and staff, attention to detail and ability to prioritize and handle many projects at one time.
- Proven management and leadership capabilities.
- High energy, positive, “can-do” attitude, flexibility, teamwork, and attention to detail; high degree of initiative.
- Demonstrated ability to think strategically and thorough understanding of strategic development.
- Demonstrated ability and compassion to work with seniors.
- Demonstrated ability and compassion to work with a diverse group of staff.
- Ability to work effectively under time constraints and deadlines.
- A bachelor's degree in food services technology/management/culinary or related field is preferred
- Minimum of Associates Culinary degree or equivalent work experience of four years in a hospitality/culinary related environment required.
- Minimum of two years kitchen supervisory experience
- ServSafe certified (food handlers or managers course)
- Paid Time Off package
- Education Program to offer financial assistance with education costs
- Retirement Savings Plan with a company match
- Free Meal while working
- Paid Holidays
- Free gym and pool access
- Free parking
- Medical, Dental, and Vision Benefits