Executive Chef

4 weeks ago

Williamsburg, Virginia, United States Colonial Williamsburg Company Full time
Culinary Operations Manager Job Description

At Colonial Williamsburg, we are seeking a highly skilled Culinary Operations Manager to join our team. As a key member of our culinary team, you will be responsible for the successful achievement of operational, financial, and quality goals.

Key Responsibilities:

  • Train, supervise, counsel, and motivate the kitchen teams while controlling production, quality, and food costs.
  • Develop and implement menus, ensuring the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavors for the dining room.
  • 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.
  • Interact daily with contemporaries in Chef positions across the Hospitality Group.

Production:

  • Ensure that the culinary and utility staffs are performing to the established standards.
  • Prepare foods correctly for service according to the standards of the specific dish and the various meal periods.
  • Accurately develop the proper quantities of product through the use of station checklists and forecasting.

Food Service:

  • Prepare all foods according to the POS system printout, while producing and executing special request items to meet guest expectations.
  • Maintain the established pace of service to sustain a steady flow of service.
  • Creation and costing of breakfast, lunch, and dinner menus in accordance with the branding of the specific food outlets' policies and procedures.

Inventory Control:

  • Thoroughly understand and adhere to the Food Order Guides system of ordering food in the kitchen.
  • Order according to established pars and forecasting.
  • Properly rotate all food in storage utilizing the F.I.F.O. system.
  • Accurately conduct monthly inventory.

Sanitation:

  • Follow food safety and sanitation guidelines and ensure that staff understands and practices the same.
  • Maintain a working knowledge of the Temperature Danger Zone (41°-135°F).
  • Thoroughly sanitize station, equipment, and hands after handling potentially hazardous foods.

Financial Responsibility:

  • Ensure that the culinary staff under your direction are clocking in and out accurately and according to the CW attendance policy.
  • Be financially aware of the cost of food and cost of labor and effectively contribute to the control of both.

Communication:

  • Effectively communicate with co-workers and managers to maintain an efficient work space.
  • Hold daily line-ups to inform the crew of the daily duties and tasks at hand.

Teamwork:

  • Demonstrate teamwork within your direct work group as well as surrounding departments.
  • Identify and act when assistance is needed under any circumstance.

Qualifications:

  • 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.

Benefits:

  • Competitive benefits for eligible employees include 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, and group travel accident insurance.

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