Sous Chef
Windsor Meade Pinnacle Living

Posted December 25, 2018

Employment Type Part-time

Compensation $16.51-$18.34 DOE

Company Windsor Meade Pinnacle Living

Location 3900 Windsor Hall Drive
Williamsburg, VA 23188



Since its creation in 1948, Pinnacle Living, formerly known as Virginia United Methodist Homes, Inc., has grown from a single community serving seniors to seven communities spread across The Commonwealth. Our new name, Pinnacle Living, reflects our mission of enriching life’s journey for those who seek independence, combined with a secure plan for the future. Our team members are dedicated to creating communities where age does not define the person. Whether in our residents’ houses or apartments, assisted living, memory support residences or in levels of living requiring more assistance, we focus on autonomy and self-direction. Our values are centered on six key words: Culture, Stewardship, Partnership, Diversity, Hospitality and Quality. These words are the framework for everything we do. 

If you possess strong professional skills and a desire to serve others by promoting our mission of enriching life’s journey, we invite you to continue with this job application. 

Pinnacle Living is an Equal Opportunity Employer that recruits and hires qualified candidates without regard to race, religion, sex, age, national origin, ancestry, citizenship, disability, or veteran status.
We recognize and respect the amount of time you are about to invest by applying to this open position. If you complete this job application, you will be kept informed via email status updates (and text messages, if you opt in) throughout the evaluation process.

By continuing with this job application, you will be asked to answer job-specific questions. Please note that the questions contained in this job posting are our sole intellectual property.

Upon receipt of your responses, we will evaluate your submission. If selected for a personal interview, you will receive an email/text with scheduling instructions.

Thank You,
The Hiring Manager

SPECIAL NOTE: If you do not receive a confirmation e-mail within minutes of your job application submission, please check your email bulk or spam folders.

 We are looking to add a driven and creative sous chef to our kitchen staff. In this role, you will work directly under our executive chef and will be responsible for our kitchen, including managing all other kitchen staff and ensuring all prepared food meets quality standards. 

The Sous Chef leads the kitchen staff under direction of the Executive Chef to ensure quality standards of all food prepared. The sous chef determines par levels, orders, schedules, trains, evaluates, and supervises staff to all policies, regulations and quality standards. 

The Sous Chef leads the food service staff to ensure the quality of all food prepared; therefore, must have strong leadership qualities to build teamwork, supervise staff and advanced knowledge of food sanitation/safety and food service operations. In addition, he or she must be able to work productively with other department heads, personnel, and dietary consultants.

The ideal candidate for this position has a degree in culinary arts or a related field and one to two years of progressive experience in a similar role. ServSafe instructor or certified dietary manager preferred. Fluent English speaking and writing skills, good time management skills, and professional dress, speech, and behavior are all required for this position. 



  • The Sous Chef position is responsible for training, and aiding in administering direction to all Dining personnel, closely monitoring quality, food and labor costs, maintaining cleanliness standards, and ensuring excellence at this high volume a la carte operation in accordance with Federal State, and local standards, guidelines and regulations.
  • Familiarity with best practices in the industry including therapeutic diets; orders food and supplies; recruits, trains, and evaluates kitchen staff; and maintains the kitchen area/equipment in a sanitary condition.
  • Assist with the preparation and design of food menus. Ensures all plates leave the kitchen meeting taste and design standards.
  • Take control to quickly resolve any issues or problems that arise in the kitchen.
  • Maintain kitchen inventory and order supplies.
  • Fill in for the executive chef when necessary.
  • Performs other duties as assigned

  • One or Two years of progressive and relevant experience.
  • Degree in culinary arts or a related field preferred.
  • ServeSafe Certified.
  • Solid understanding of cooking methods, ingredients, kitchen equipment, and related processes.
  • Advanced knowledge of food sanitation, safety, and food service operations.
  • Strong communication abilities with employees, vendors, and residents.
  • Problem solving capabilities and willingness to thrive in a fast-paced and sometimes high-pressure environment.
  • Time management strengths with the ability to multi-task.
  • Able to bend, kneel, squat, stand, and lift objects as needed.
  • Lifting of supplies occurs on a regular basis, but rarely exceeds 75 pounds. Lifting up to 50 lbs. occurs daily.

  • Group benefits package (Medical, Dental, Long- and Short-term Disability, Vision, Life Insurance, and 401k)
  • Performance Bonus
  • Paid Accrued Leave
  • Uniforms Provided