Cook 4

Open To External And Internal Candidates • Williamsburg, VA

1d • Onsite

About The Position

The Sous Chef is responsible for the successful achievement of operational, financial, and quality goals for Williamsburg Lodge Culinary. This role involves training, supervising, counseling, and motivating kitchen teams while controlling production, quality, and food costs. The Sous Chef is responsible for the development and implementation of menus, and the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavors for the dining room, aiming for outstanding guest satisfaction, improved market share, increased covers, and revenues. The Sous Chef must collaborate with Guest Service managers and supervisors to ensure adherence to the policies, procedures, and standards of conduct established by the Colonial Williamsburg Foundation. This position interacts daily with 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.

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.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree