Banquet Culinary Lead for Historic Dining

Colonial Williamsburg Foundation; Williamsburg (VA); On-site; USD 50,000 - 59,000; Full time

Benefits offered by this job

Health Insurance

Pension Plan

Vision Plan

Medical and Dependent care Flexible Sp

Paid Time Off

401(k) Plan with Contributions Matched

Life Insurance

Long and Short-Term Disability

Job summary

Colonial Williamsburg Foundation is seeking a Restaurant Chef to develop and implement high-quality menus and oversee innovative cuisine in the dining room, delivering outstanding guest satisfaction and revenue growth.

The Chef will collaborate with Guest Service managers and supervisers to ensure adherence to policies and standards, and will lead a team of cooks and apprentices in a dynamic, historical setting.

Qualifications

• 2-year associate or technical degree or ACF accredited certification.
• Progressive track record with deluxe hotel, resort and restaurant organizations or similar.
• Flexible work schedule including weekends and holidays; able to work 12–14 hour shifts.
• Fluency in English reading, speaking and writing.
• Proven culinary accomplishments and banquet service knowledge.

Responsibilities

• Production: Fully accountable for all food in the kitchen operations.
• Oversee all food quality produced and presentations by all cooks during your shift.
• Train and develop cooks to advance skills and productivity.
• Ensure sanitation procedures and safety compliance are followed.
• Work with Guest Service managers to uphold CW standards and client satisfaction.
• Develop menu concepts and assist in cost control and sourcing.

Skills

Fluency in English

Culinary leadership

Team leadership

Flexibility

Safety compliance

Education

2-year associate or technical degree or ACF certification

Job description

Colonial Williamsburg Foundation is seeking a Restaurant Chef to develop and implement high-quality menus and oversee innovative cuisine in the dining room, delivering outstanding guest satisfaction and revenue growth.

The Chef will collaborate with Guest Service managers and supervisers to ensure adherence to policies and standards, and will lead a team of cooks and apprentices in a dynamic, historical setting.