Apprentice Cook - Williamsburg Inn

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 people 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 88 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, and a renowned research library, the John D. Rockefeller Jr. Library.

The Williamsburg Inn represents the height of luxury in Historic Williamsburg, offering iconic elegance and an exceptional culinary experience. The only Forbes Travel Guide Five-Star rated resort in the Historic Triangle, it blends impressive Regency style with modern culinary options, stunning views of the Golden Horseshoe Golf Course, and redesigned signature-themed suites.

About the role

Apprentice Cook will receive long-term, on-the-job training while attending culinary school.

Responsibilities

• Develop a working knowledge of culinary terms, rudiments, and techniques.
• Work all line-level kitchen stations and banquet preparation with moderate supervision.
• Demonstrate competency in breakfast cookery, basic food preparation, and cookery including vegetables, starches, and proteins, as well as basic stock, soup, and sauce preparation.
• Create breakfast, lunch, and dinner specials aligned with the unit’s culinary concept and style.
• Prepare foods correctly for service according to management standards and recipes.
• Prepare accurate quantities of product using station checklists.
• Follow POS system printouts while executing special requests to meet guest expectations.
• Maintain the established pace of service to sustain a steady flow.
• Understand and maintain food quality standards.

Requirements

• Currently enrolled in culinary school.
• Minimum of 6 months of food service experience.
• Ability to transport up to 50 pounds.