COOK 4

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. 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 offers five world-class accommodations and multiple on-site restaurants and taverns.

About the role

The Sous Chef is responsible for the successful achievement of operational, financial, and quality goals for Williamsburg Lodge Culinary. This role trains, supervises, counsels, and motivates the kitchen teams while controlling production, quality, and food costs. The Sous Chef develops and implements menus, ensures consistent preparation of innovative and creative cuisine of the highest quality, and collaborates with Guest Service managers to uphold Foundation policies and standards.

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.

Requirements

• 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.