Sous Chef - Shield's Tavern

Overview

Who We Are

Founded in 1926, the Colonial Williamsburg Foundation is a private, not-for-profit educational, historic, and cultural institution that owns and operates one of the largest and best-known museum complexes in the world. 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 the 301-acre restored colonial capital with 88 original buildings and 525 buildings reconstructed to how they appeared in the 18th century through extensive archaeological, architectural, and documentary research. The Historic Area is staffed by highly trained, historically dressed interpreters and expert tradespeople who bring the 18th century to life.

The Foundation also owns and operates two world-class 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. Additionally, Colonial Williamsburg is home to five world class accommodations at the Williamsburg Inn, Williamsburg Lodge Autograph Collection, the Giffin Hotel, the Williamsburg Woodlands Hotels and Suites and the unique Colonial Houses in the Historical Area.

Visitors may also indulge in food and drink at our many on site restaurants and taverns that blend a historically inspired dining experience with today’s evolved tastes. Each year over 5 million people visit Williamsburg and another 20 million engage with us digitally.

About the Position

The Sous Chef is responsible for the successful achievement of operational, financial, and quality goals. 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.

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 specific dish, and the various meal periods.
• Accurately develops the proper quantities of product through use of station checklists and forecasting.

Food Service:

• 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 menus 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 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…