Banquet Sous Chef

Description Who We Are Founded in 1926, the Colonial Williamsburg Foundation is a private, not-for-profit educational, historic, and cultural institution that owns and operates one of the largest and best-known museum complexes in the world. Our mission is “that the future may learn from the past” through preserving and restoring 18th-century Williamsburg, Virginia’s colonial capital. We engage, inform, and inspire people to learn about this historic capital, the events that occurred here, and the diverse peoples who helped shape a new nation. Today, Colonial Williamsburg is the largest living history museum in the U.S. The Historic Area is the 301-acre restored colonial capital with 88 original buildings and 525 buildings reconstructed to how they appeared in the 18th century through extensive archaeological, architectural, and documentary research. The Historic Area is staffed by highly trained, historically dressed interpreters and expert tradespeople who bring the 18th century to life. The Foundation also owns and operates two world-class museums, the DeWitt Wallace Decorative Arts Museum, and the Abby Aldrich Rockefeller Folk Art Museum, and a renowned research library, the John D Rockefeller Jr Library. About the Position Responsible for the development and implementation of menus, the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavors for the dining room, resulting in outstanding guest satisfaction, improved market share, increased covers, and revenues. Chef must work in conjunction with the Guest Service managers and supervisors to ensure adherence to the policies, procedures and standards of conduct established by the Colonial Williamsburg Foundation. Restaurant Chef Interacts daily with contemporaries in Chef positions across CWC-HG.

WORK ANS OBJECTIVES TO BE PERFORMED:

1) Production: a. Fully accountable for all food in the kitchen operations. b. Oversee all food quality produced and presentations by all cooks in the kitchen during your scheduled shift. c. Exemplify proper technique, finesse, and knowledge of all food products and methods. Furthermore, train and teach cooks to advance cooks in career and productivity of the unit. d. Examine all food products for freshness and accuracy to standards. e. Ensure product order sheets, butcher productions sheets and sauce production sheets are accurate and posted for needed events. f. Effectively fill any open shifts in the kitchen with precision of execution. g. Assist in the development and creation of menu concepts and proposals. h. Ensure seamless production from the aspect of expediting all stations and shifts. i. Development of training plans for all Cook levels and Chef de Partie. 2) Sanitation: a. Ensure staff is following all sanitation procedures and regulations. b. Educate the importance of safety and injury prevention. 3) Financial Responsibility: a. Assist the Chef de Cuisine and Executive Chef in food cost and labor cost containment through menu and special costing projects. b. Ensuring the staff remains focused on the task at hand. Staying focus maintains efficiencies. c. Be a steward through analyzing safety and maintenance issues and acting to correct the situations promptly. d. Fully understand overtime and maintain practices to prevent it through flex scheduling and forecasting business needs. e. Be aware and fluent in the Human Recourses department with the use and understanding of the bargaining unit contract and managing the standards of conduct. f. Working with the storeroom manager to find cost saving measures through proper ordering or new products. 4) Communication a. Effectively communicate with co-workers and managers to maintain an efficient workspace. b. Hold daily line-ups to inform the crew of the daily duties and tasks at hand. c. Effectively communicate to Cooks, stewards and front of the house employees. d. Using Employee Communication Reports, effectively discipline as well as compliment Employee’s who deserve as such. e. Attend BEO and F&B Meetings and relay information consistently and accurately. f. Attend and partake in preconference meetings with clients to ensure security and reassurance for the client. 5) Teamwork: a. Demonstrates teamwork by leading by example, encouraging and training teambuilding. b. Identify and act when assistance is needed under any circumstance, ready at a moment’s notice. c. Develops strategies to increase efficiencies with the work group to streamline production and labor. d. Take the initiative to step in and direct other to assist others in a collaborative effort. e. Partner with the Executive Steward to effectively distribute the supervision in the stewarding department. Working Relationships

1. Reports to Chef de Cuisine while maintaining a respectful working relationship with other cooks and Chefs.
2. Maintains a positive and productive relationship with Front of the house Managers and waitstaff members.
3. Maintains a positive and productive relationship with Executive Steward and other stewards.
4. Maintain a positive and professional presence when interacting with a guest of the property, inside or outside of the kitchen.
5. Maintain a positive and productive relationship with the front desk and concierge as the point person in the absence of the Chef de Cuisine.
6. Maintain a positive, professional and understanding relationship with potential and non-potential clients.
7. Develop a trusting and informative relationship with the Apprentices in the CW Apprenticeship Program to effectively and accurately teach the craft of Culinary Arts

QUALIFICATIONS:

1) Competency Expectations: a. Have a 2 year associate or technical School degree or ACF accredited certification. b. Progressive track record with deluxe hotel, resort and restaurant organizations. Proven record of culinary accomplishments. Functional experience in guest service, dining room, catering and back of house management. c. Flexible work schedule including all hours of all shifts, weekends and holidays. d. Able to withstand 12-14 hour shifts. e. Complete cooking competency test. f. Completed Sanitation Course. g. Fluency in English reading, speaking and writing. h. Have an exceptional knowledge of culinary terms both classical and contemporary. i. Have an exceptional knowledge of culinary rudiments and techniques in all aspects of the kitchen both classical and contemporary. j. Showcase exceptional stock, soup and sauce execution. k. Have exceptional knowledge of banquet services.

BENEFITS:

Competitive Benefits for Eligible Employees Include: o Health Insurance o Pension Plan o Vision Plan o Medical and Dependent care Flexible Spending Accounts o Paid Time Off and Holiday Pay o 401(k) Plan with a Portion of Contributions Matched o Life Insurance o Long and Short-Term Disability Compensation Disclaimer: The compensation listed below for this position represents the anticipated hiring range and is provided in accordance with Virginia pay transparency requirements. Actual compensation will be determined based on factors such as the selected candidate’s skills, qualifications, experience, education, certifications, internal equity, and the specific requirements of the role. Range: $50,000- $58,500 Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr The Crescent Hotels Group