Chef De Cuisine - Historic Taverns

Overview

Who We Are
Founded in 1926, the Colonial Williamsburg Foundation is a private, not-for-profit educational, historic, and cultural institution that owns and operates one of the largest and best-known museum complexes in the world. Our mission is “that the future may learn from the past” through preserving and restoring 18th-century Williamsburg, Virginia’s colonial capital. We engage, inform, and inspire people to learn about this historic capital, the events that occurred here, and the diverse peoples who helped shape a new nation.

Today, Colonial Williamsburg is the largest living history museum in the U.S. The Historic Area is a 301-acre restored colonial capital with 89 original buildings and 525 buildings reconstructed to how they appeared in the 18th century through extensive archaeological, architectural, and documentary research. The Historic Area is staffed by highly trained, historically dressed interpreters and expert tradespeople who bring the 18th century to life.

The Foundation also owns and operates two world-class museums, the DeWitt Wallace Decorative Arts Museum, and the Abby Aldrich Rockefeller Folk Art Museum, The Bob and Marion Wilson Teacher Institute, and a renowned research library, the John D Rockefeller Jr Library. Additionally, Colonial Williamsburg is home to five world-class accommodations at the Williamsburg Inn, Williamsburg Lodge Autograph Collection, the Griffin Hotel, the Williamsburg Woodlands Hotels and Suites and the unique Colonial Houses in the Historical Area.

Visitors may also indulge in food and drink at our many on-site restaurants and taverns that blend a historically inspired dining experience with today’s evolved tastes. Each year over 5 million people visit Williamsburg and another 20 million engage with us digitally.

About The Position

The Chef de Cuisine is responsible for the successful achievement of operational and quality goals. The chef trains, supervises, counsels, and motivates the kitchen teams while controlling production, quality and food costs. The Chef is responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavors for the dining room, resulting in outstanding guest satisfaction, improved market share, increased covers, and revenues.

The Chef works in conjunction with the Restaurant Manager to ensure adherence to the policies, procedures and standards of conduct established by the company. The Chef interacts on a daily basis with colleagues in Chef positions across CWC-HG.

• Ensures that the culinary and utility staffs are performing to the established standards.
• Food Preparation:
  Prepares food correctly for service according to the standards of the specific dish and meal periods.
• Accurately develops the proper quantities of product through use of station checklists and forecasting.
• Food Service:
  Prepares all food according to the POS system print out, while producing and executing the special request items to meet guest expectations. Maintains the established pace of service to sustain a steady flow.
• Creation and costing of breakfast, lunch and dinner menus in accordance with the branding and policies of the specific food outlets.
• Set the example and ensure kitchen standards are followed in a positive and professional manner.
• Ensure culinary staff follow daily tasks via checklists and demonstrations of proper technique and guidance.
• Oversee expediting of breakfast, lunch or dinner shifts to standard.
• Demonstrate a proactive approach to managing large parties in the dining room, in cooperation with Restaurant and Guest Service Managers.
• Oversee production of all prep items ensuring recipe adherence, ticket times, and food production meet or exceed standards set with the Restaurant Manager.
• Ensure adherence to recipe cards and plate presentation.
• Collaborate with purchasing to ensure fresh, cost-effective ingredients are available in the taverns.
• Pull change log Monday through Saturday and update production sheets accordingly.
• Supervise utility and receiving staff for cleanliness of storage and kitchen areas.
• Assist in staffing and scheduling appropriately.
• Ensure…