Sous Chef - Pastry (Lodge)

About the role

The Sous Chef is responsible for the successful achievement of operational, financial, and quality goals for Williamsburg Lodge Culinary. This position oversees kitchen staff, develops and implements menus, prepares high-quality cuisine, and ensures guest satisfaction.

Responsibilities

• Trains, supervises, counsels, and motivates kitchen teams while controlling production, quality, and food costs.
• Prepares foods correctly for service according to the standards of the specific dish, and various meal periods.
• Develops and executes special request items to meet guest expectations.
• Creates and costs breakfast, lunch, and dinner menus in accordance with the brand's policies and procedures.
• Ensures adherence to kitchen standards and maintains a clean, orderly work station.
• Oversees production of all prep items, ensuring recipe adherence, ticket times, and food production meet or exceed standards.
• Manages large parties in the dining room, collaborating with Guest Service Managers.
• Supervises daily kitchen cleaning and ensures sanitation throughout the property.
• Ensures compliance with food safety and sanitation guidelines.
• Communicates product levels to the storeroom manager and completes weekly spot inventories.
• Orders food and bakery items according to the Food Order Guide system.
• Completes incident reports for accidents and follows up on incidents.
• Ensures kitchen equipment is maintained and repaired by partnering with the maintenance department.
• Stays informed on risk management and attends daily front-of-house lineups to highlight specials and up-selling techniques.

Requirements

• Culinary Degree and 5 years' experience accompanying professional managerial experience with the hotel and restaurant industries.
• Thorough knowledge of all aspects of Kitchen operations, including profit and loss management, marketing, and management of Kitchen.
• Experience in developing and administering operating and capital budgets, manpower planning, purchasing, and control of operating equipment.
• Sensitivity to design and refurbishing of restaurant and kitchen facilities.
• Progressive track record with deluxe hotel, resort, and restaurant organizations.
• Proven record of culinary accomplishments.
• Experience in guest service, dining room, catering, and back of the house management.
• Excellent leadership, communication, and presentation skills.
• Gracious and approachable manner in dealing with guests and employees.
• Partnership and networking skills.
• Ability to develop and work as part of a team, and develop partnerships both within your unit and outside.
• Calm demeanor and positive attitude.
• Business acumen: ability to read and analyze financial statements, develop annual operating budgets, forecast business levels, analyze food cost via monitoring of recipes, production, spoilage, waste, breakage, etc., understand and implement internal controls relative to food storage and production, conduct menu engineering analysis, forecast labor needs and adjust staffing as business levels change.

Qualifications

• Education: Culinary Degree.
• Knowledge: Thorough knowledge of American regional cuisine and menu development.
• Personal Characteristics: Excellent leadership, communication, and presentation skills; gracious and approachable manner; strong partnering and networking skills; ability to develop and work as part of a team; calm demeanor and positive attitude.
• Preferred Qualifications: Previous experience in training and development programs and administration of a union contract; willingness to make a long-term commitment to the Resort, management, and culinary and Food and Beverage teams.

Benefits

Competitive benefits for eligible employees include: health insurance, pension plan, vision plan, medical.