COOK 4
About The Position
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.
Requirements
- Completion of a two-year culinary apprenticeship or an associate degree in culinary arts.
- Restaurant experience in continental or classical cuisine may substitute for formal culinary education.
- Working knowledge of basic professional cooking techniques.
- Ability to prepare recipes with minimal supervision.
- Ability to meet established food-quality, quantity and sanitation standards.
- Ability to work cooperatively in a fast-paced kitchen environment.
- Ability to lift and transport up to 50 pounds.
- Ability to stand for extended periods.
- Must obtain and maintain a current Williamsburg–James City County food handler’s card.
- Maintain a positive, professional and enthusiastic attitude.
- Treat guests, coworkers and managers respectfully.
- Report to work punctually for scheduled shifts.
- Follow uniform and appearance standards.
- Complete assignments correctly and on time.
Nice To Haves
- Candidates who already possess the card should be prepared to show it during the interview.
Responsibilities
- Prepare cream, vegetable and clear soups.
- Prepare cream, brown and tomato sauces.
- Work broiler, sauté, banquet and pantry stations as needed.
- Use cooking methods including sautéing, braising, broiling, stewing and baking.
- Follow recipes and established portion, quality and presentation standards.
- Produce the required quantity of food under supervision.
- Maintain a clean, organized and sanitary workstation.
- Complete additional duties assigned by culinary leadership.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
