Sous Chef - Shield's Tavern

Overview

Founded in 1926, the Colonial Williamsburg Foundation is a private, not-for-profit educational, historic, and cultural institution that owns and operates a large museum complex. Our mission is “that the future may learn from the past” through preserving and restoring 18th-century Williamsburg, Virginia’s colonial capital. We engage, inform, and inspire people to learn about this historic capital, the events that occurred here, and the diverse peoples who helped shape a new nation.

Today, Colonial Williamsburg is the largest living history museum in the U.S. The Historic Area is a 301-acre restored colonial capital with 88 original buildings and 525 rebuilt structures, created through extensive archaeological, architectural, and documentary research. The Foundation also operates two museums—the DeWitt Wallace Decorative Arts Museum and the Abby Aldrich Rockefeller Folk Art Museum—and a renowned research library, the John

D. Rockefeller Jr Library. Colonial Williamsburg also offers five world-class accommodations and on-site dining experiences. Each year, more than 5 million visitors come to Williamsburg, with an additional 20 million engaging digitally.

About The Position

The Sous Chef is responsible for achieving operational, financial, and quality goals. This role trains, supervises, counsels, and motivates kitchen teams while controlling production, quality, and food costs. The Sous Chef develops and implements menus and ensures consistently innovative, high-quality cuisine, presentation, and flavors for the dining room, driving guest satisfaction, market share, and revenue growth. The Sous Chef works with Guest Service managers to ensure adherence to Colonial Williamsburg Foundation policies, procedures, and standards of conduct.

The Sous Chef interacts daily with other Chef-level colleagues within the Hospitality Group.

Production

• Insure that the culinary and utility staffs are performing to the established standards.

Food Preparation

• Prepare foods correctly for service according to the standards of the dish and meal period.
• Accurately develop proper quantities using station checklists and forecasting.

Food Service

• Prepare all foods according to POS printouts, while producing and executing special request items to meet guest expectations. Maintain established service pace to ensure steady flow.
• Create and cost breakfast, lunch, and dinner menus aligned with each food outlet’s branding and procedures.
• Lead by example to ensure kitchen standards are followed in a positive, professional manner.
• Ensure Chef de Partie and culinary staff follow daily tasks via checklists and demonstrations of proper technique.
• Oversight of expediting breakfast, lunch, and dinner shifts to standard.
• Proactively manage large party events in coordination with Guest Service Managers.
• Oversee production of all prep items, ensuring recipe adherence, ticket times, and food production meet or exceed standards set with the Guest Service Manager.
• Adhere to recipe cards and plate presentation; work with purchasing to ensure fresh, cost-effective ingredients.
• Collaborate with purchasing and stores to maintain current BEOs for Woodlands and the Lodge.
• Assist in scheduling and supervising utility and receiving staff for cleanliness and organization.
• Ensure appropriate staff scheduling and proper food ordering for the area managed.

Inventory Control

• Adhere to the Food Order Guides system for ordering, forecasting, and pars.
• Rotate all stored food using FIFO; conduct monthly inventories and communicate results.
• Order pastry and baked goods using established checklists; communicate product levels to the storeroom manager as needed.
• Complete weekly spot inventories on high-dollar items and reconcile with perpetual inventories through the Storeroom Supervisor.

Safety

• Complete required safety training and driver safety training; operate company vehicles only after approval.
• Accident reporting and follow-up; wear slip-resistant shoes and practice ongoing safety awareness to mitigate hazards.
• Maintain safe knife handling, equipment cleaning, and hazard reporting; coordinate with maintenance to repair and maintain kitchen facilities.
• Stay informed on…