Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $45,600.00 - $61,500.00
Work Schedule
Standard Hours
Benefits
Beautiful historic setting
Health Insurance
Pension Plan
vision plan
Medical flexible spending account
Dependent Care Flexible Spending Account
sick pay
Vacation pay
Holiday pay
401(k) Plan
Life insurance
long-term disability
accidental death and dismemberment insurance
Group travel accident insurance
Job Description
The Colonial Williamsburg Foundation, established in 1926, is a private, not-for-profit educational, historic, and cultural institution renowned for preserving and operating one of the world's largest and most respected museum complexes. Located in Williamsburg, Virginia, the Foundation's core mission is to ensure that the future can learn from the past by restoring and maintaining the 18th-century colonial capital of Virginia. Through meticulous preservation and restoration, the Foundation offers an immersive historical experience that educates, informs, and inspires visitors about the pivotal events that shaped the nation and the diverse peoples involved in its foundation.
As the largest living hist... Show More
As the largest living hist... Show More
Job Requirements
- Culinary degree
- five years managerial experience in hotel and restaurant industries
- experience in kitchen operations and menu development
- knowledge of food safety and sanitation standards
- ServSafe certification
- ability to manage kitchen staff and operations
- strong communication skills
- ability to analyze financial data
- ability to develop budgets and forecast staffing needs
- experience with inventory and cost control
- commitment to maintaining high quality and safety standards
Job Qualifications
- Culinary degree
- five years professional managerial experience in hotel and restaurant industries
- thorough knowledge of kitchen operations and profit and loss management
- knowledge of American regional cuisine and menu development
- experience with operating and capital budget administration
- proven culinary accomplishments in deluxe hotel, resort, or restaurant organizations
- functional experience in guest service, dining room, catering and back-of-the-house management
- excellent leadership, communication and presentation skills
- gracious and approachable manner with guests and employees
- strong partnering and networking skills
- ability to work as part of a team and develop partnerships
- calm demeanor and positive attitude
- ability to read and analyze financial statements
- ability to develop operating budgets and forecast business levels
- ability to analyze food cost and implement internal controls
- ability to conduct menu engineering analysis and forecast labor needs
- previous experience presenting training programs and administering union contracts preferred
- willingness to make a long-term commitment to the resort and culinary teams
Job Duties
- Insure culinary and utility staffs perform to established standards
- Prepare foods correctly for service according to dish standards and meal periods
- Accurately develop product quantities using station checklists and forecasting
- Prepare foods according to POS system printouts and special requests
- Create and cost breakfast, lunch and dinner menus in line with food outlet branding
- Set an example and ensure kitchen standards are followed positively and professionally
- Supervise adherence to daily tasks using checklists and demonstration
- Oversee expediting of service shifts to standard
- Manage large parties in cooperation with Guest Service Managers
- Ensure recipe adherence and plate presentation
- Work with purchasing agent to secure fresh and cost-effective ingredients
- Maintain up-to-date function information through BEOs and change logs
- Supervise cleanliness of storage and kitchen areas
- Assist in staff scheduling and food ordering
- Adhere to Food Order Guides and established pars for inventory control
- Rotate food storage using FIFO system
- Conduct monthly and weekly spot inventories
- Communicate product levels to storeroom manager
- Follow food safety and sanitation guidelines including maintaining Temperature Danger Zone knowledge
- Sanitize stations, equipment and hands
- Prevent cross-contamination
- Follow Appearance Policy
- Maintain clean work station and attire
- Wear protective gloves for ready-to-eat foods
- Maintain valid ServSafe certification and manage ServSafe standards
- Ensure employees maintain food handler certifications
- Create positive working relationship with Health Department and address issues
- Supervise daily detailed cleaning of kitchens and public areas
- Complete required safety trainings and maintain safety practices
- Report and follow up on accidents
- Use slip resistant shoes and practice workplace safety
- Maintain kitchen equipment through partnership with maintenance
- Be financially aware of food and labor costs
- Avoid accruing overtime
- Conduct timely performance evaluations and training
- Attend front-of-house line ups for specials and upselling
- Communicate effectively with co-workers and managers
- Hold daily line-ups for task overview
- Attend business-related meetings
- Demonstrate teamwork and assist other departments
- Develop staffing plans for kitchen staff
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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