Sous Chef - Shields Tavern

Colonial Williamsburg Foundation•Williamsburg, VA

15h•Onsite

About The Position

The Sous Chef at Shields Tavern in Colonial Williamsburg, VA, is a key leadership role responsible for menu development, quality control, team training, and operational goals. This position focuses on preparing high-quality, authentic tavern cuisine and maintaining strict safety standards in a historic, high-volume setting operated by the Colonial Williamsburg Foundation.

Requirements

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.

Nice To Haves

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.

Responsibilities

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.
Insure that the culinary and utility staffs are performing to the established standards.
Prepare foods correctly for service according to the standards of the specific dish, and the various meal periods.
Accurately develops the proper quantities of product through use of station checklists and forecasting.
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 BEO’s 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
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.
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.
Were 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