Executive Chef

2 weeks ago

Williamsburg, Virginia, United States Colonial Williamsburg Company Full time
Job Title: Chef d' CuisineJob Summary:

Colonial Williamsburg Company is seeking a highly skilled and experienced Chef d' Cuisine to join our team. As a key member of our culinary team, you will be responsible for the successful achievement of operational and quality goals for the King's Arms Tavern.

Key Responsibilities:
  • Train, supervise, counsel, and motivate the kitchen teams while controlling production, quality, and food costs.
  • Responsible for 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.
  • Work in conjunction with the Restaurant Manager to ensure adherence to the policies, procedures, and standards of conduct established by the company.
  • Interact on a daily basis with colleagues in Chef positions across the company.
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.
  • Knowledge of American regional cuisine, and menu development.
  • Progressive track record with deluxe hotel, resort, and restaurant organizations.
  • Proven record of culinary accomplishments.
  • Functional experience in guest service, dining room, catering, and back of the house management.
Personal Characteristics:
  • Excellent leadership, communication, and presentation skills.
  • Gracious and approachable manner in dealing with guests and employees.
  • Strong partnering and networking skills.
  • Ability to develop and work as part of a team, and develop partnerships both within your unit and outside.
  • Demonstrate a calm demeanor and positive attitude.
Business Acumen:
  • Ability to read and analyze financial (profit and loss) 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.

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