Lead Cook

Location:

3100 Shore Drive, Virginia Beach, VA 23451, USA

Reports to:

Sous Chef

FLSA:
Non-Exempt (Hourly)

Schedule:

6:00 AM - 2:30 PM, Flexibility to work weekends and holidays is required.

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 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 Lead Cook is responsible for preparing hot food items for various dining venues and events at Westminster-Canterbury. Depending on experience, Cooks are graded from Cook I (entry-level) to Rounds Cook (advanced). The role involves following recipes, ensuring quality and safety standards, and working collaboratively within the culinary team. Flexibility to work weekends and holidays is required.

• Prepare hot food items including entrees, soups, vegetables, and accompaniments.
• Follow recipes and prep sheets for multiple dining venues.
• Ensure food quality, temperature, and presentation meet standards.
• Maintain cleanliness, safety, and sanitation protocols.
• Support special functions and work across various kitchen stations.
• Collaborate with and mentor fellow culinary team members.
• Confer with Sous Chef regarding unusual problems.
• Responsible for hot food preparation, including accompaniments and garnishes.
• Correctly prepares hot entrees, soups and vegetables following preparation sheets and provided recipes for main dining room, healthcare, resident café, employee dining room and any special functions.
• Correctly prepares and creatively assembles cold appetizers, salads, cold entrees following preparation sheets and provided recipes for main dining room, healthcare, resident café, employee dining room and any special functions.
• Does advance preparation as indicated.
• Serves tasteful and eye appealing food items following provided recipes.
• Complete food temperature checks at each meal. Record these in the temperature log book.
• Complete preparation and productivity records as specified by the production system and stores food items properly at the close of meal service.
• Clean work area and equipment used in food preparation.
• Follow safety and sanitation rules and practices.
• Ensure that all hot food preparation and assembling is done in accordance with established procedures.
• Demonstrate knowledge of fire safety procedures and assists with evacuation of kitchen areas to safe locations in event of fire or other emergency.
• Perform other duties as assigned.

• The ability to engage with others
• Demonstrate a high level of sensitivity and interest in people
• Care and compassion for working with the senior population

• Capable of lifting up to twenty-five (25) pounds or more.
• Capable of standing and maneuvering independently and safely around the work area.
• Capable of standing on a tile floor for an eight-hour shift.
• Ability to see and hear, or to use prosthetics that will enable these senses to function adequately to assure that position requirements can be fully met.
• Sufficient manual dexterity to operate a fire extinguisher and to manipulate kitchen equipment, including slicer, chopper, processor, knives, etc.

Required:…