Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Range $17.00 - $22.00
Work Schedule
Rotating Shifts
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and development opportunities
Employee wellness programs
Job Description
Founded in 1926, the Colonial Williamsburg Foundation is a prestigious private, not-for-profit educational, historic, and cultural institution dedicated to preserving and restoring 18th-century Williamsburg, Virginia’s colonial capital. The Foundation operates one of the largest and most renowned museum complexes globally, engaging millions of visitors yearly both on-site and digitally. Its mission is to ensure that the future may learn from the past by educating the public about the historical events, cultural heritage, and influential people who shaped early American history. Colonial Williamsburg is the largest living history museum in the United States, encompassing a 301-acre Historic Area featuring 89 original... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 3 years culinary experience preferably in a supervisory role
- Culinary degree or professional managerial experience in related industries
- Ability to obtain sanitation certification
- Completion of safety orientation and fire training
- Compliance with company attendance policy
- Ability to wear required attire and protective equipment
- Ability to perform physical tasks including lifting and standing for extended periods
- Willingness to work flexible hours including peak periods
- Strong communication and teamwork skills
- Commitment to food safety and sanitation standards
Job Qualifications
- Minimum 3 years culinary experience preferably in a supervisory role
- Progressive track record with 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 in hotel and restaurant industries
- Thorough knowledge of all cooking aspects of kitchen operations
- Knowledge of American regional cuisine and menu development
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
- Ensure culinary staff prepare accurate quantities using station checklists and forecasting
- Prepare all foods according to POS system print out or BEO while executing special requests
- Create breakfast, lunch, and dinner specials in alignment with the unit's concept and style
- Set example and ensure professional adherence to kitchen standards
- Expedite breakfast, lunch, brunch, and dinner shifts efficiently
- Demonstrate proactive management of large parties in cooperation with front of house management
- Ensure proper ordering of food for assigned area
- Maintain sanitation by thoroughly cleaning stations and equipment
- Prevent cross-contamination through proper hand washing and awareness
- Follow appearance policy and maintain clean attire
- Wear protective gloves when handling ready to eat foods
- Obtain and train others on sanitation certification
- Ensure completion of safety training including online safety orientation, fire training, and driver safety training
- Complete incident reports and follow-up forms for workplace accidents
- Promote workplace safety by identifying hazards and practicing safe equipment use
- Manage labor and food costs to control expenses
- Communicate effectively with coworkers and managers
- Hold daily line-ups to delegate tasks
- Foster teamwork and assist other departments as needed
- Implement strategies to improve production efficiency and labor utilization
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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