BANQUET SOUS CHEF

About the role

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. Works 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.

Work and Objectives

• Production: Fully accountable for all food in the kitchen operations; oversee all food quality produced and presentations by all cooks in the kitchen during scheduled shift; exemplify proper technique, finesse, and knowledge of all food products and methods; train and teach cooks to advance cooks in career and productivity of the unit; examine all food products for freshness and accuracy to standards; ensure product order sheets, butcher production sheets and sauce production sheets are accurate and posted for needed events; effectively fill any open shifts in the kitchen with precision of execution; assist in the development and creation of menu concepts and proposals; ensure seamless production from the aspect of expediting all stations and shifts; develop training plans for all Cook levels and Chef de Partie.
• Sanitation: Ensure staff is following all sanitation procedures and regulations; educate the importance of safety and injury prevention.
• Financial Responsibility: Assist the Chef de Cuisine and Executive Chef in food cost and labor cost containment through menu and special costing projects; ensure the staff remains focused on the task at hand; maintain efficiencies; act as a steward through analyzing safety and maintenance issues and correcting situations promptly; fully understand overtime and maintain practices to prevent it through flex scheduling and forecasting business needs; be aware and fluent in the Human Resources department with the use and understanding of the bargaining unit contract and managing the standards of conduct; work with the storeroom manager to find cost saving measures through proper ordering or new products.
• Communication: Effectively communicate with co-workers and managers to maintain an efficient workspace; hold daily line-ups to inform the crew of the daily duties and tasks at hand; effectively communicate to Cooks, stewards and front of the house employees; use Employee Communication Reports to discipline as well as compliment employees as appropriate; attend BEO and F&B meetings and relay information consistently and accurately; attend and partake in pre-conference meetings with clients to ensure security and reassurance for the client.
• Teamwork: Demonstrate teamwork by leading by example, encouraging and training team building; identify and act when assistance is needed under any circumstance; develop strategies to increase efficiencies with the work group to streamline production and labor; take the initiative to step in and direct others to assist in a collaborative effort; partner with the Executive Steward to effectively distribute supervision in the stewarding department.

Working Relationships

• Reports to Chef de Cuisine while maintaining a respectful working relationship with other cooks and Chefs.
• Maintains a positive and productive relationship with Front of House Managers and waitstaff members.
• Maintains a positive and productive relationship with Executive Steward and other stewards.
• Maintains a positive and professional presence when interacting with guests of the property, inside or outside of the kitchen.
• Maintains a positive and productive relationship with the front desk and concierge as the point person in the absence of the Chef de Cuisine.
• Maintains a positive, professional and understanding relationship with potential and non-potential clients.
• Develops a trusting and informative relationship with the Apprentices in the CW Apprenticeship Program to effectively and accurately teach the craft of Culinary Arts.

Qualifications

• Competency Expectations: 2-year associate or technical school degree or ACF accredited certification.
• 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 house management.
• Flexible work schedule including all hours of all shifts, weekends and holidays; able to withstand 12–14 hour shifts.
• Complete cooking competency test.
• Completed Sanitation Course.
• Fluency in English reading, speaking and writing.
• Exceptional knowledge of culinary terms both classical and contemporary.
• Exceptional knowledge of culinary rudiments and techniques in all aspects of the kitchen both classical and contemporary.
• Showcase exceptional stock, soup and sauce execution.
• Exceptional knowledge of banquet services.

Benefits

• Health Insurance
• Pension Plan
• Vision Plan
• Medical and Dependent care Flexible Spending Accounts
• Paid Time Off and Holiday Pay
• 401(k) Plan with a Portion of Contributions Matched
• Life Insurance
• Long and Short-Term Disability

Pay

Range: $50,000 – $58,500