Sous Chef

Kingsmill Resort•Williamsburg, VA

1d•Onsite

About The Position

This position is responsible for the supervision of food preparation in an assigned area within a high-volume resort. The Sous Chef will ensure the preparation of fresh and wholesome meals, maintain smooth operations, uphold proper sanitation standards, and effectively manage a team of culinary employees. This role reports directly to the Executive Outlet Chef of Food and Beverage.

Requirements

Ability to work any resort kitchen and associated stations without loss of productivity.
Ability to be professional with the awareness that all actions and communications are within staffs’ view.
3 years’ work experience in a professional kitchen.
Previous line or batch cooking experience.
Comprehension of recipe conversion and extension.
Possess basic knowledge of labor cost, product utilization, stock rotation, food cost and waste control.
Possess basic knowledge of Microsoft Office.
Ability to follow directions.
Extensive knowledge of food preparation, sanitation, food safety, professional kitchen equipment and knife skills.
Ability to absorb large amounts of information in a short period of time.
Food Handlers Card received upon 30 days of hire
Must be able to stand for long periods of time 8-10 hours and work in a hot environment.
Must be able to lift, push, pull and carry a minimum of 25 pounds, bend, stretch, and reach for extended periods of time.
Ability to work days, nights, weekends, holidays.

Nice To Haves

1 year of work in a professional kitchen in a supervisory role.
Associate Culinary Degree, Certificate in Culinary Arts from technical school, Apprenticeship or equivalent.

Responsibilities

Perform all duties toward the goal of providing excellent guest service in an efficient manner.
Follow all policies, procedures and service standards.
Interact with guests during breakfast, lunch and dinner meals periods while maintaining a smile and greet guests in a professional manner.
Supervise culinary staff in assigned area to include scheduling and training.
Ensure food quality through menu planning, plate presentation and quality checks.
Work with Executive Chef to establish special menus and menu requests.
Perform opening and closing kitchen duties, shift reports, inventory and ordering.
Monitor and enforce all sanitation requirements including but not limited to overall cleanliness, product rotation, temperature maintenance and logs, storage procedures and labeling, cooking requirements and handling techniques.
Develop and maintain positive communication and teamwork with all co-workers and supervisors to ensure accurate delivery of food to kitchen and maintain day-to-day operations of the outlet.
Ensure a congenial atmosphere for all in the back of house operations.
Maintain and enforce all appearance and uniform standards.
Work quickly, efficiently, and safely with all kitchen equipment.
Perform other duties as assigned.