Executive Sous Chef

Job Description

Job DescriptionSous Chef

The Williamsburg Winery – Gabriel Archer Tavern
Williamsburg, VA
Status: Exempt – Full-Time Salary
Schedule: Must be available evenings, weekends, holidays, and special events

Position Summary

The Williamsburg Winery is seeking an experienced and passionate Sous Chef to join the leadership team at the Gabriel Archer Tavern. This position serves as the second-in-command within the kitchen and plays a critical role in maintaining the highest standards of culinary excellence, operational efficiency, food safety, and team development.

Working closely with the Executive Chef, the Sous Chef is responsible for overseeing daily kitchen operations, supervising culinary staff, ensuring consistent execution of menu offerings, controlling food and labor costs, and helping create memorable dining experiences that reflect the quality and reputation of The Williamsburg Winery.

The ideal candidate is a hands-on leader who thrives in a fast-paced hospitality environment, demonstrates strong culinary expertise, and possesses a commitment to excellence in both food and team performance.

Leadership & Management Responsibilities

• Assist the Executive Chef in the overall management and operation of the kitchen.
• Lead, mentor, train, and develop culinary team members while fostering a positive and professional workplace culture.
• Supervise daily kitchen operations to ensure consistency, efficiency, and adherence to company standards.
• Participate in hiring, onboarding, scheduling, performance management, and employee development initiatives.
• Conduct ongoing coaching and evaluations to support professional growth and accountability among team members.
• Maintain labor costs within established budgets while ensuring appropriate staffing levels for business demands.
• Promote teamwork and collaboration between culinary and front-of-house departments.
• Serve as the acting kitchen leader in the absence of the Executive Chef.

Culinary Operations

• Ensure all menu items are prepared and presented to the highest quality standards.
• Execute and oversee daily service while maintaining consistency, accuracy, and attention to detail.
• Collaborate with the Executive Chef on menu development, seasonal features, banquet offerings, and special event menus.
• Champion the use of fresh, local, and seasonal ingredients whenever possible.
• Monitor food quality, presentation, portion control, and guest satisfaction.
• Lead by example through active participation in food preparation and service.
• Support winery events, weddings, private dinners, festivals, and other special culinary experiences across the property.

Financial & Inventory Management

• Assist in achieving food cost, labor cost, and profitability goals established by management.
• Manage inventory levels and oversee purchasing, receiving, storage, and product rotation procedures.
• Conduct regular inventory counts and assist with monthly inventory reporting.
• Identify opportunities to reduce waste, improve efficiencies, and maximize profitability.
• Maintain strong vendor relationships and assist in sourcing quality products at competitive pricing.

Sanitation, Compliance & Safety

• Ensure compliance with all local, state, and federal food safety regulations.
• Maintain a clean, organized, and inspection-ready kitchen environment at all times.
• Oversee sanitation procedures, cleaning schedules, and kitchen maintenance programs.
• Ensure compliance with OSHA, Virginia Department of Health, ABC, and all company safety standards.
• Immediately report accidents, injuries, food safety concerns, and operational issues to management.
• Promote a culture of workplace safety and accountability throughout the culinary team.

Qualifications

• Minimum of 3–5 years of progressive culinary leadership experience in a restaurant, resort, hotel, winery, country club, or upscale hospitality environment.
• Previous Sous Chef experience strongly preferred.
• Culinary degree or professional culinary training preferred.
• Demonstrated leadership experience managing and developing kitchen teams.
• Strong knowledge of food preparation techniques, kitchen operations, inventory control, and cost management.
• Experience with menu development and seasonal menu planning preferred.
• Thorough understanding of food safety, sanitation, HACCP principles, and regulatory compliance.
• Excellent communication, organizational, and problem-solving skills.
• Ability to thrive in a high-volume, fast-paced environment while maintaining exceptional quality standards.
• Proficiency with kitchen inventory and scheduling systems preferred.
• Ability to stand for extended periods and frequently lift up to 50 pounds.

Benefits

Eligible full-time employees enjoy a comprehensive benefits package including:

• Competitive Salary
• Health, Dental, and Vision Insurance
• 401(k) with Company Match
• Paid Time Off (PTO)
• Employee Discounts on Winery Products, Dining, and Lodging
• Professional Development Opportunities
• Career Growth Within The Williamsburg Winery Family of Companies