Benefits Eligible
Yes
Starting Rate
Salary comensurate with experience
Additional Benefits
Meals
Uniforms
Type of Position
Hospitality
Work Hours
Schedules vary, may begin as early as 6 am and end as late as midnight, including nights, weekends and holidays
Requires Valid Virginia Drivers License
No
Minimum Age
21
City Williamsburg
Zip Code 23185

CHEF - Shield's Tavern

SHIELD'S TAVERN

Job Description:

Shields Tavern:  The Tavern offers comfort food with a revolutionary Southern flair, inspired by 18th century recipes.  It features classic versions of entrées and sandwiches, along with our signature desserts and a full bar. 

Monitors and maintains sanitation standards; assures acceptable inspection scores; this includes the daily completion of HACCP documentation, the monitoring of the holding temperatures of the walk-ins, cooking temperatures, reheating, and cooling down temperatures.

Manages kitchen operation of assigned tavern during scheduled shifts, alongside the Guest Service Manager, including, but not limited to: daily decisions, line ups, staff support and mentoring, guest relations, scheduling, hiring, training, performance management, product quality, safety and sanitation.

Carries out daily inspections at the beginning and end of shift to insure proper labeling, dating, and rotation of product.

Ensures that all stations are manned and ready for the shift at hand; ensures that all food items are prepared in the proper manner, visually appealing and served to the guests in a timely manner; walks the line and taste all products before each meal period to insure quality.

Conducts daily pre-shift meetings in accordance with service excellence standards; relays to the staff any pertinent information about business for that day.

Update all recipe cards for lunch, dinner, and group menus as needed.

Monitors culinary record cards on a regular basis; administers appropriate discipline as needed.

Helps monitor and maintain an established food cost.

Job Requirements:

Excellent culinary knowledge.

Demonstrated: (1) leadership ability; (2) effective communication skills; (3) supervisory skills; 

Knowledge of all phases of food service.

Knowledge of all kitchen operations and procedures; good knowledge of basic cost control methods.

Ability to perform all pertinent tasks; Demonstrated ability to direct the flow of kitchen production.

Excellent communication skills both oral and written.

Ability to lift and transport up to 50 pounds. 

All of the above generally gained through five years progressive experience in quality food and beverage operations, with two of those years in a supervisory capacity and a graduate of an accredited post-secondary culinary institution.  

STANDARDS: Maintain a positive, enthusiastic outlook; smile and greet guests, employees, managers, and supervisors; show respect for and cooperate at all times with those for whom and with whom you work; report to work as scheduled and on time; meet appearance standards; perform assigned tasks accurately and on time.