Banquet Sous Chef

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.