Long-time Arbors team member promoted to VHS Executive Chef
Josh Pittock started working at The Arbors Independent Living part-time about 14 years ago while also working as the kitchen manager at Ruby Tuesday. When Darden announced restaurant closures, Josh found the opportunity to start full-time at The Arbors as a line cook.
When he started at The Arbors, Josh said he wanted to expand his knowledge and try different things.
“I ended up fitting in real well here, and I haven’t looked back since,” he said.
He started overseeing The Arbors kitchen last year following the departure of then-executive chef Akira Johnston. With the promotion to VHS Executive Chef at the end of November, Josh also takes on responsibility of working with the dietary team at the two assisted living communities and seven nursing and rehabilitation centers to streamline ordering, improve quality, train kitchen managers and oversee menus.
“I’m most excited about learning the behind-the-scenes stuff, and being hands-on with scheduling and ordering. I want to build relationships with vendors we currently have. In building those personal relationships, we’re getting more samples brought in and learning of nicer quality products. It’s opening up more opportunities for us here,” he said.
Josh’s role will empower his team in the kitchen as he becomes less hands-on with the food and more hands-on with the running and management of the kitchen.
He has a team in place that he trusts. Several team members have been working together with Josh for several years.
“I don’t think I could be as successful here as I am and as we have been without my team,” Josh said. “I am nothing without the staff I have behind me.”
Restaurants vs. Retirement Living
Josh spent six years at Ruby Tuesday, working up the ranks from dishwasher to kitchen manager with the occasional stint serving. He said he grew up in kitchens, going to work with his uncle and then taking on jobs in restaurants.
The Arbors offers a restaurant-style experience to residents with all-day dining service. Menus change frequently throughout the year and there are three specials daily to accompany the set line-up of entrees. But it’s serving the residents consistently that makes the experience unique to working in a restaurant.
“What I really like about retirement communities is the relationships you get to build with the people. You see the same people every day. It’s not like a restaurant with a revolving door and you don’t know the customers coming in every day. You can build relationships with the people here. It’s just nicer to come in and know my demographic,” Josh said. “I know who they are and how to please them.”
Menu development
Josh calls himself a people pleaser. He appreciates feedback and says one of the best parts of his day is going into the dining room and seeing the residents’ smiling and enjoying their food.
“I’ve seen so much food go in and out of this place, I know what’s popular, what’s not popular, what to stay away from and what to keep on the menus,” he said.
The way to these residents’ hearts?
“Anything Southern,” he said. “You can’t go wrong with pot roast, meatloaf, any traditional Southern meal — very, very Southern influenced here.”
Fried chicken, shrimp cocktail, and shrimp and grits are popular items.
“A simple, home-cooked menu and residents will go crazy,” he said.
While it’s difficult to please everyone all the time, there is a full-fledged restaurant style menu to choose from every day.
He plans to involve the residents more in future menu releases, including offering cooking demonstrations.
“I want to review the menu with the residents, let them sample it and offer feedback and input to plan the next menu so they feel included,” he said.
New comment cards also offer residents the opportunity to provide feedback, which is taken into consideration as Josh creates new menus.
How they’d like their food presented also is taken into consideration. They enjoy buffet-style meals instead of plated meals on occasion.
“We prefer a buffet, but it depends on the menu,” Josh said. “Price point is the biggest factor in deciding. … Our Christmas dining experience be a buffet. The residents requested one of the holidays be buffet.”
The Arbors often hosts community groups for meetings and events, caters functions for Virginia Health Services, and residents often take advantage of the catering services. November through January are often the busiest months.
“I’m a people pleaser. If I can make people happy, we’ll do it. If we’re properly staffed, we don’t mind it all,” Josh said.
Looking ahead
Josh, who has worked in restaurants most of his life, has trained under six different chefs. He has background in French, Americana and Southern cooking.
“Southern roots is where my background is from,” Josh said.
While there have been ups and downs in the kitchen at The Arbors over the years, Josh said he’s glad he stuck it out “because we are where we are.”
Hearing from residents and seeing them happy keeps him going, he said.
“I’m excited to see where the future takes me, like overseeing other facilities. It’s the first time I’ve been put in a position to do other things. I’m excited to branch out and try to help the other facilities. I think we’ve done a good job in what we’ve done here in the last two years, and it will be good to share what works with other communities,” he said.
Join our team
We are looking for dietary aides, cooks and servers across our organization. Gain valuable experience in a dining environment and build relationships with the people you serve. Visit vahs.com/careers to learn more and apply.
