Chef De Cuisine - Historic Taverns

Overview

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 the 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.

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

• Production
• 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 the various 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. The established pace of service is to be maintained in order to sustain a steady flow of service.
• Creation and costing of breakfast, lunch and dinner menus in accordance to the branding of the specific food outlets policies and procedures.
• Set the example, create and ensure kitchen standards are followed in a positive and professional manner.
• Ensure that the culinary staff are following through with the noted daily tasks by following checklists and your demonstrations of proper technique and guidance.
• Effectively oversee that the expediting of breakfast, lunch or dinner shifts are being followed to standard.
• Demonstrates a proactive approach to managing large parties in the Dining room, in cooperation with the Restaurant and Guest Service Managers.
• Oversees production of all prep items ensuring recipe adherence, ticket times, and food production meet or exceed standard as established by yourself and the Restaurant Manager.
• Ensures adherence to the recipe cards and plate presentation.
• Works in corporation with purchasing agent to ensure the freshest and cost effective ingredients are present in the taverns.
• Pull change log…