Chef de Partie — Creative Menu Lead

CW Talent; Rockville (VA); On-site; USD 25,000 - 37,000; Full time

Job summary

Colonial Williamsburg Foundation in Virginia seeks a Chef de Partie to support menu execution and deliver high-quality cuisine for dining rooms and banquets. This role drives guest satisfaction, maintains consistent standards, and contributes to revenue growth through efficient kitchen operations.

The position emphasizes production, sanitation, safety, financial responsibility, and teamwork, requiring strong leadership of cooks and adherence to culinary procedures.

Qualifications

• Minimum 3 years culinary experience, preferably in a supervisory role.
• Culinary Degree and/or accompanying professional managerial experience with the hotel and restaurant industries.
• Thorough knowledge of all cooking aspects of Kitchen operations and possess knowledge of American regional cuisine, and menu development.

Responsibilities

• Ensure cooks produce food items to established standards and quality.
• Prepare foods according to standards and dish-specific requirements.
• Forecast and manage quantities to control food cost.
• Prepare all foods according to POS or BEO while handling special requests.
• Create breakfast, lunch and dinner specials aligned with unit direction.
• Model and enforce kitchen standards and supervise daily tasks.
• Expedite lines during shifts and manage large parties with FOH cooperation.
• Order food for the area of operations and ensure proper stock.

Education

Culinary Degree

Job description

Colonial Williamsburg Foundation in Virginia seeks a Chef de Partie to support menu execution and deliver high-quality cuisine for dining rooms and banquets. This role drives guest satisfaction, maintains consistent standards, and contributes to revenue growth through efficient kitchen operations.

The position emphasizes production, sanitation, safety, financial responsibility, and teamwork, requiring strong leadership of cooks and adherence to culinary procedures.