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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $45,600.00 - $61,500.00
Work Schedule
Standard Hours
Benefits
Historic setting
Health Insurance
Pension Plan
vision plan
flexible spending accounts
sick pay
Vacation pay
Holiday pay
401(k) Plan
Life insurance
long-term disability
Accidental death insurance
Group travel accident insurance
Job Description
The Colonial Williamsburg Foundation, established in 1926, is a distinguished private, not-for-profit educational, historic, and cultural institution that preserves and operates one of the world's largest and most renowned museum complexes. Located in Williamsburg, Virginia, this foundation is dedicated to the mission that "the future may learn from the past" by preserving and restoring Williamsburg, the colonial capital in the 18th century. The Foundation offers a unique living history museum experience encompassing a 301-acre historic area that includes 88 original buildings and 525 reconstructions, all meticulously researched and restored to reflect the 18th-century era. With highly trained interpreters and expert... Show More
Job Requirements
- Culinary degree
- At least five years of professional managerial culinary experience
- Thorough knowledge of kitchen operations and menu development
- Experience with financial controls and budget management
- Strong leadership and communication skills
- Ability to manage food safety and sanitation compliance
- Proven ability to supervise and motivate staff
- Ability to develop and implement menus
- Capability to manage inventory and ordering processes
- Commitment to safety training and workplace cleanliness
- Effective interpersonal and teamwork skills
- Ability to work collaboratively with front and back of house management
- Flexibility to manage large party events and special functions
Job Qualifications
- Culinary degree
- Minimum five years of experience in culinary management within hotel or restaurant settings
- Strong knowledge of kitchen operations and American regional cuisine
- Experience in menu development and food cost control
- Leadership and communication skills
- Ability to develop and maintain team partnerships
- Understanding of profit and loss management and budget administration
- Experience in guest service and back-of-house management
- Ability to analyze financial statements and forecast business levels
- Knowledge of food safety and sanitation standards
- Previous experience in training programs and union contract administration preferred
- Commitment to long-term role and culinary excellence
Job Duties
- Train, supervise, and motivate kitchen teams
- Develop and implement breakfast, lunch, and dinner menus
- Control food production, quality, and costs
- Ensure adherence to culinary standards and recipe cards
- Prepare foods according to standards and maintain pace of service
- Manage inventory control and food ordering according to pars and forecasting
- Enforce food safety, sanitation, and workplace safety guidelines
- Oversee kitchen cleanliness and sanitation practices
- Communicate effectively with kitchen staff and management
- Collaborate with Guest Service managers and ensure smooth expediting of meal shifts
- Handle production for special events and large parties
- Assist in scheduling and staff planning
- Maintain financial responsibility for food and labor costs
- Conduct daily line-ups and staff performance evaluations
- Maintain kitchen equipment and coordinate maintenance
- Support teamwork and develop staff efficiencies
- Attend meetings and communicate menu changes and policies
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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