Chef de Partie - Lodge

About the role

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.

Responsibilities

• Production: Insure that the Cooks are producing food items to the established standards, to produce a quality product.
• Food Preparation: Prepare foods correctly for service according to the standards of the specific dish, and the specific meal periods they have been assigned to. Insure that the Culinary Staff prepare accurate quantities of product through use of station checklists and forecasting to take an active role in food cost saving initiatives.
• Food Service: Prepare all foods according to the POS system print out or BEO, 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.
• Create breakfast, lunch and dinner specials with the knowledge of the concept of the unit’s direction as pertaining to food and style.
• Set the example and ensure follow through with positive and professional carrying out of the kitchen standards.
• Ensure that the Cooks are following through with the noted daily tasks by following checklists and your demonstrations of proper technique and guidance.
• Effectively expedite a breakfast, lunch or bunch line and dinner shifts.
• Demonstrate a proactive approach to managing large parties in cooperation with the front of house management.
• Ensure that food is properly ordered for the area of operations you are managing.
• Sanitation: Maintain a working knowledge of the Temperature Danger Zone (41˚-135˚F) Thoroughly sanitize station, equipment and hands after handling potentially hazardous foods. Prevent potential cross-contamination through hand washing and awareness of surroundings.
• Financial Responsibility: Insure that the culinary Staff under your direction are clocking in and out accurately and according to the CW attendance policy. Be financially aware of the cost of food and cost of labor and effectively contribute to the control of both.
• Communication: Effectively communicate with co-workers and managers to maintain an efficient work space. Hold daily line-ups to inform the crew of the daily duties and tasks at hand. Effectively communicate to Cooks, Stewards and front of the house employees.
• Teamwork: Demonstrates teamwork within your direct work group as well and surrounding departments. Identify and act when assistance is needed under any circumstance. Assist in strategies to develop efficiencies with the work group to streamline production and labor. Take the initiative to step in and direct other to assist others in a collaborative effort.

Qualifications

• Experience: Minimum 3 years culinary experience, preferably in a supervisory role. Progressive track record with hotel, resort and restaurant organizations. Proven record of culinary accomplishments by recognitions personally achieved with on current recognitions for the cuisine of the affiliated resort, hotel or restaurant. Functional experience in guest service, dining room, catering and back of the house management.
• Education: Culinary Degree and or accompanying professional managerial experience with the hotel and restaurant industries.