Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $17.00 - $22.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
overtime pay
Employee Discounts
Retirement Plan
Professional development opportunities
Job Description
The Colonial Williamsburg Foundation, established in 1926, is a renowned private, not-for-profit educational, historic, and cultural institution that operates one of the largest and most celebrated museum complexes globally. Located in Williamsburg, Virginia, the Foundation is dedicated to the preservation and restoration of the 18th-century colonial capital, allowing visitors to engage deeply with America’s colonial history. The Foundation’s mission, "that the future may learn from the past," drives its commitment to educating and inspiring the public about the historical events and diverse peoples who shaped the nation. Colonial Williamsburg represents the largest living history museum in the United States, featuring... Show More
Job Requirements
- Culinary degree or equivalent professional managerial experience
- Minimum three years culinary experience preferably in supervisory role
- Proven track record of culinary accomplishments
- Knowledge of American regional cuisine and kitchen operations
- Ability to manage and lead culinary staff
- Certification in accredited sanitation course
- Ability to communicate effectively with team members
- Willingness to comply with safety protocols and proper equipment handling
- Availability to work overtime during peak times
- Commitment to maintain high standards of food quality and presentation
Job Qualifications
- Minimum three years culinary experience preferably in a supervisory role
- Progressive experience in hotel, resort and restaurant organizations
- Proven record of culinary accomplishments and recognitions
- Functional experience in guest service, dining room, catering and back of house management
- Culinary degree or equivalent professional managerial experience
- Thorough knowledge of kitchen operations and American regional cuisine
- Ability to develop creative menus aligned with historical dining concepts
Job Duties
- Insure that the cooks are producing food items to the established standards to produce a quality product
- Prepare foods correctly for service according to the standards of the specific dish and meal periods assigned
- Insure accurate quantities of products using station checklists and forecasting to support food cost saving initiatives
- Prepare all foods according to the POS system print out or BEO while executing special request items
- Create breakfast, lunch and dinner specials aligned with the unit's food concept and style
- Set an example and ensure follow-through with professional kitchen standards
- Expedite breakfast, lunch, brunch and dinner shifts efficiently
- Communicate and cooperate with front of house management to manage large parties effectively
- Ensure proper food ordering for the assigned area
- Maintain sanitary conditions by thoroughly sanitizing stations and equipment
- Prevent cross-contamination by promoting hand washing and awareness
- Follow appearance policies and maintain cleanliness of uniforms
- Wear protective gloves when handling ready to eat foods
- Obtain and utilize accredited sanitation certification
- Ensure safety compliance including training completion, incident reporting and hazard management
- Maintain sharp knives and safe equipment handling
- Follow proper lifting techniques and use pushcarts for transporting products
- Monitor culinary staff attendance and work hours accurately
- Contribute to controlling food and labor costs
- Communicate effectively with all team members and hold daily line-ups
- Demonstrate teamwork and initiative to assist colleagues and streamline production
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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