Sous Chef - Banquets (Lodge)

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.

Responsibilities

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; Development and implementation of menus; consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavors for the dining room; Ensure adherence to the policies, procedures and standards of conduct; Ensure culinary and utility staffs are performing to established standards; Prepare foods correctly for service and accurately develop proper quantities through station checklists and forecasting; Oversee production of prep items ensuring recipe adherence, ticket times, and food production meet or exceed standards; Supervise utility and receiving staff for cleanliness of storage and kitchen areas; Manage inventory control including food ordering, established pars, F.I.F.O. rotation, monthly inventory, and weekly spot inventories; Follow food safety and sanitation guidelines including ServSafe standards and Health Department requirements; Ensure all required safety training is completed and report accidents; Manage financial responsibility including labor and food costs, overtime avoidance, and performance evaluations; Effectively communicate with co-workers and managers; hold daily line-ups; demonstrate teamwork and assist in staffing plans

Requirements

Culinary Degree and 5 years’ experience accompanying professional managerial experience with the hotel and restaurant industries; Thorough knowledge of all aspects of Kitchen operations including profit and loss management, marketing and management of Kitchen; Knowledge of American regional cuisine, and menu development; Experience in the development and administration of operating and capital budgets, manpower planning, purchasing, and control of operating equipment; Progressive track record with deluxe hotel, resort and restaurant organizations; Proven record of culinary accomplishments; Functional experience in guest service, dining room, catering and back of the house management; Excellent leadership, communication and presentation skills; Gracious and approachable manner in dealing with guests and employees; Strong partnering and networking skills; Ability to develop and work as part of a team, and develop partnerships both within your unit and outside; Demonstrate a calm demeanor and positive attitude; Ability to read and analyze financial statements; develop annual operating budgets; forecast business levels; analyze food cost via monitoring of recipes, production, spoilage, waste, breakage; understand and implement internal controls relative to food storage and production; conduct menu engineering analysis; forecast labor needs and adjust staffing as business levels change; Obtain and maintain a valid ServSafe certification; Successfully complete all required Safety Training; Complete Driver Safety Training and become an approved driver before operating a company automobile

Nice to have

Previous experience in presenting training and development programs; administration of a union contract; willingness to make a long-term commitment to the Resort, the management, and the culinary and Food and Beverage teams

Benefits

Beautiful historic setting; health insurance; pension plan; vision plan; medical and dependent care flexible spending accounts; Sick, vacation, and holiday pay; 401(k) plan with a portion of contributions matched; life insurance; long-term disability; accidental death and dismemberment insurance; group travel accident insurance