Sous Chef

Sous Chef

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 people 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.

Additionally, Colonial Williamsburg is home to five world class accommodations at the Williamsburg Inn, Williamsburg Lodge Autograph Collection, the Griffin Hotel, the Williamsburg Woodlands Hotels and Suites and the unique Colonial Houses in the Historical Area.

Visitors may also indulge in food and drink at our many on-site restaurants and taverns that blend a historically inspired dining experience with today's evolved tastes. Each year over 5 million people visit Williamsburg and another 20 million engage with us digitally.

The Sous Chef is responsible for the successful achievement of operational, financial, and quality goals for Williamsburg Lodge Culinary. Trains, supervises, counsels, and motivates the kitchen teams while controlling production, quality and food costs. This position is 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. Sous 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. The Sous Chef Interacts on a daily basis with contemporaries in Chef positions across the Hospitality Group.

Key Skills/Competencies

• Production: Insure that the culinary and utility staffs are performing to the established standards.
• Food Preparation: Prepare foods correctly for service according to the standards of the specific dish, and the various meal periods.
• Food Service: Prepare all foods according to the POS system print out, while producing and executing the special request items to meet guest expectations. The established pace of service is to be maintained in order to sustain a steady flow of service.
• Creation and costing of breakfast, lunch and dinner menu's in accordance to the branding of the specific food outlets policies and procedures.
• Set the example, create and ensure kitchen standards are followed in a positive and professional manner.
• Ensure that the Chef de Partie and culinary staff are following through with the noted daily tasks by following checklists and your demonstrations of proper technique and guidance.
• Effectively oversee that the expediting of breakfast, lunch or bunch and dinner shifts are being followed to standard.
• Demonstrate a proactive approach to managing large parties in the Dining room, in cooperation with the Guest Service Managers
• Oversee production of all prep items ensuring recipe adherence, ticket times, and food production meet or exceed standard as established by yourself and the Guest Service Manager.
• Insure adherence to the recipe cards and plate presentation.
• Work in corporation with purchasing agent to insure the freshest and cost effective ingredients are present in the Restaurants
• Pull, print, read and post BEOs from visual 1 for the Woodlands and the Lodge daily to have the most up to date information for all functions.
• Pull change log Monday thru Saturday and update all production sheets and BEO book with the updated information.
• Assist in supervising utility and receiving staff for cleanliness of storage and kitchen areas. Assist in making sure staff is scheduled appropriately.
• Ensure that food is properly ordered for the area of operations you are managing
• Inventory Control: Thoroughly understand and adhere to the Food Order Guides system of ordering food in the kitchen.
• Order according to established pars and forecasting.
• Properly rotate all food in storage utilizing the F.I.F.O. system.
• Accurately conduct monthly inventory.
• Accurately place orders for pastry and baked goods with the use of the ordering checklists.
• Communicate product levels to storeroom manager when subpar.
• Complete weekly spot inventories on high dollar items and communicate those findings to the Storeroom Supervisor to reconcile with perpetual inventories.
• Sanitation: Follow food safety and sanitation guidelines and ensure that staff understands and practices the same, including, but not limited to:
• Maintain a working knowledge of the Temperature Danger Zone (41˚-135˚F)
• Thoroughly sanitize station, equipment and hands after handling potentially hazardous foods.
• Prevent potential cross-contamination through hand washing and awareness of surroundings.
• Read and follow the standards of the Appearance Policy provided by CW.
• Clean as you go, maintain a clean and orderly work station at all times.
• Keep jackets, pants, aprons, shoe and hats as clean as possible.
• Wear protective gloves when handling ready to eat foods.
• Obtain and maintain a valid ServSafe® certification and manage to the standards of the ServSafe® criteria.
• Ensure all employees obtain and maintain food handler's certification from the Health Department. Create and nourish a positive working relationship with the local Health Department. Work through any Health Department issues, correcting immediately when possible, and do not allow any repeats on critical violations.
• Supervise Daily detailed cleaning of the kitchens. Ensure sanitation throughout property

This job description reflects the general responsibilities of the position and is not intended to be an exhaustive list. Duties and responsibilities may evolve over time based on operational needs.

Required Education and Experience:

Culinary Degree and 5 years' experience accompanying professional managerial experience with the hotel and restaurant industries.

Must possess a valid Commonwealth of Virginia driver's license and have an acceptable driving record based on The Colonial Williamsburg Foundation's criteria.

· Must be able to provide a 5-year Motor Vehicle Record prior to employment

· Must be at least 21 years of age

· May not have more than 1 moving violation or at fault accident within 12 months

· May not have more than 2 moving violations or at fault accidents within 36 months

· May not have any serious motor vehicle violations including but not limited to excessive speeding, reckless driving, DUI/DWI, suspended or revoked license, etc.

Preferred Qualifications:

Previous experience in presenting training and development programs as well as administration of a union contract preferred. Must be willing to make a long-term commitment to the Resort, the management, and the culinary and Food and Beverage teams to establish and maintain a reputation for excellence in cuisines locally, regionally and nationally.

Physical and Environmental Demands:

Stand: Constantly

Walk: Constantly

Sit: Occasionally

Use hands/fingers: Constantly

Climb or balance: Rarely

Stoop/kneel/crouch/crawl: Rarely

Reach with hands/arms: Occasionally

Talk or hear: Frequently

Lifting up to 10 lbs: Frequently

Lifting up to 25 lbs: Occasionally

Lifting up to 50 lbs (with assistance): Occasionally

Lifting up to 100 lbs (with assistance): Rarely

More than 100 lbs (with assistance): Rarely

Wet/humid conditions: Occasionally Work near moving mechanical parts: Occasionally Fumes/airborne particles: Rarely Extreme cold: Occasionally Extreme heat: Occasionally

Typical Work Schedule:

Full time, Weekends, and Holidays

Compens