COOK 4

Colonial Williamsburg Foundation; Williamsburg (VA); On-site; USD 52,000 - 68,000; Full time

Job summary

The Colonial Williamsburg Foundation is seeking a Sous Chef for Williamsburg Lodge Culinary to lead kitchen operations and develop menus that meet high standards of quality and presentation. You will train, supervise, and motivate teams to deliver exceptional guest experiences in a fast-paced setting.

Responsibilities include overseeing multiple stations, coordinating with Guest Service managers, and ensuring production efficiency and cost controls while upholding safety and sanitation standards.

Qualifications

• 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.

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.

Skills

Food preparation

Team coordination

Quality control

Education

Two-year culinary apprenticeship or associate degree in culinary arts

Job description

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 people 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 Griffin 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.

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.

Essential Duties

• 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.

Qualifications

• 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.

Physical And Certification Requirements

• 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.
• Candidates who already possess the card should be prepared to show it during the interview.

Workplace Expectations

• Maintain a positive, professional and enthusiastic attitude.
• Treat guests, coworkers and managers respectfully.
• Report to work punctually for scheduled shifts.
• Follow uniform and appearance standards.
• Complete assignments correctly and on time.