Banquet Sous Chef
Listed on 2026-09-01
-
Restaurant/Food Service
Cook & Chef, Catering, Hotel Kitchen, Food & Beverage
Job Category: Food Planning, Preparation & Development
Requisition Number: BANQU
003779
- Posted :
August 28, 2026 - Full-Time
- On-site
Showing 1 location
WILLIAMSBURG INN
Williamsburg, VA 23185, USA
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 peoples 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.
About the Position
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.
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.
Restaurant Chef Interacts daily with contemporaries in Chef positions across CWC-HG.
WORK ANS OBJECTIVES TO BE PERFORMED:1) Production:- a. Fully accountable for all food in the kitchen operations.
- b. Oversee all food quality produced and presentations by all cooks in the kitchen during your scheduled shift.
- c. Exemplify proper technique, finesse, and knowledge of all food products and methods. Furthermore, train and teach cooks to advance cooks in career and productivity of the unit.
- d. Examine all food products for freshness and accuracy to standards.
- e. Ensure product order sheets, butcher productions sheets and sauce production sheets are accurate and posted for needed events.
- f. Effectively fill any open shifts in the kitchen with precision of execution.
- g. Assist in the development and creation of menu concepts and proposals.
- h. Ensure seamless production from the aspect of expediting all stations and shifts.
- i. Development of training plans for all Cook levels and Chef de Partie.
- a. Ensure staff is following all sanitation procedures and regulations.
- b. Educate the importance of safety and injury prevention.
- a. Assist the Chef de Cuisine and Executive Chef in food cost and labor cost containment through menu and special costing projects.
- b. Ensuring the staff remains focused on the task ying focus maintains efficiencies.
- c. Be a steward through analyzing safety and maintenance issues and acting to correct the situations promptly.
- d. Fully understand overtime and maintain practices to prevent it through flex scheduling and forecasting business needs.
- e. Be aware and fluent in the Human Recourses department with the use and understanding of the bargaining unit contract and managing the standards of conduct.
- f. Working with the storeroom manager to find cost saving measures through proper ordering or new products.
- a. Effectively communicate with co-workers and managers to maintain an efficient workspace.
- b. Hold daily line-ups to inform the crew of the daily duties and tasks at hand.
- c. Effectively communicate to Cooks, stewards and front of the house employees.
- d. Using Employee Communication Reports, effectively discipline as well as compliment Employee’s who deserve as such.
- e.…
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