Sous Chef - Banquets (Lodge)

CW Talent
Williamsburg, VA
Category Food Services
Job Description
The Sous Chef is responsible for the successful achievement of operational, financial, and quality goals for Williamsburg Lodge Culinary. Trains, supervises, counsels, and motivates the kitchen teams while controlling production, quality and food costs.

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
  • Excellent leadership, communication and presentation skills
  • Ability to read and analyze financial (profit and loss) statements
  • Ability to develop annual operating budgets
  • Ability to forecast business levels
  • Ability to analyze food cost via monitoring of recipes, production, spoilage, waste, breakage, etc…

Benefits

  • health insurance
  • pension plan
  • vision plan
  • medical and dependent care flexible spending accounts
  • Sick, vacation, and holiday pay
  • 401(k) plan with a portion of contributions matched
  • life insurance
  • long-term disability
  • accidental death and dismemberment insurance
  • group travel accident insurance
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