Sous Chef - Banquets (Lodge)

The Colonial Williamsburg Foundation, established in 1926, is a distinguished private, not-for-profit educational, historic, and cultural institution that preserves and operates one of the world's largest and most renowned museum complexes. Located in Williamsburg, Virginia, this foundation is dedicated to the mission that "the future may learn from the past" by preserving and restoring Williamsburg, the colonial capital in the 18th century. The Foundation offers a unique living history museum experience encompassing a 301-acre historic area that includes 88 original buildings and 525 reconstructions, all meticulously researched and restored to reflect the 18th-century era. With highly trained interpreters and expert tradespeople dressed in period clothing, the museum brings American colonial history to life, creating an engaging, educational, and inspiring environment for visitors. Additionally, the Colonial Williamsburg Foundation features world-class museums, including the DeWitt Wallace Decorative Arts Museum and the Abby Aldrich Rockefeller Folk Art Museum, as well as the John D Rockefeller Jr Library, a renowned research resource. Alongside these cultural assets, the foundation boasts exceptional accommodations such as the Williamsburg Inn and Williamsburg Lodge Autograph Collection, among other historic lodgings, complemented by various on-site dining establishments that offer a blend of historically inspired ambiance with contemporary culinary tastes. Attracting over 5 million annual visitors, plus an additional 20 million digital engagements, the Foundation stands as a prominent cultural cornerstone and a thriving hospitality destination.

The Sous Chef at Colonial Williamsburg is a vital leadership role dedicated to upholding the exceptional culinary standards of the Williamsburg Lodge. This position entails managing kitchen operations to achieve operational, financial, and quality goals while delivering creative and high-quality cuisine that emphasizes innovative presentation and flavors. The Sous Chef supervises, trains, and motivates kitchen staff to maintain efficient production while controlling costs and adhering to quality standards. This role includes developing and implementing breakfast, lunch, and dinner menus that align with the Foundation's branding and dining strategies. The Sous Chef works closely with the Guest Service managers and other hospitality peers to ensure adherence to policies and superior guest satisfaction, contributing to market growth and increased revenues. Responsibilities also include managing food preparation and service, controlling inventory and sanitation, enforcing safety protocols, and maintaining open communication with kitchen staff and management. This position further requires hands-on oversight of food quality, recipe adherence, scheduling, staff training, and cooperation with purchasing agents to procure the freshest ingredients cost-effectively. The role demands a proactive approach to managing large dining events and continuous collaboration across departments to ensure collaborative teamwork and operational excellence. The Sous Chef is expected to uphold rigorous standards for food safety, kitchen cleanliness, and workplace safety while fostering positive employee relations and driving financial accountability through efficient labor and food cost management. Preference is given to candidates with a culinary degree and extensive professional experience in deluxe hotel, resort, or restaurant environments, as well as strong leadership, communication, and business acumen. Joining Colonial Williamsburg Foundation offers an unparalleled opportunity to contribute to a historic institution renowned for culinary excellence within a celebrated cultural and hospitality setting.