Chef de Partie - Chowning's Tavern

Who We Are

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.

About the Position

Josiah Chowning’s Tavern: Gather ‘round, at Chowning’s Tavern for hearty, Colonial-inspired pub fare, all served up in an authentic alehouse atmosphere.

Chef de Partie is responsible for assisting with the implementation of menus, the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavors for the dining rooms or banquet functions, resulting in outstanding guest satisfaction and improved consistency which, in return, increases covers and revenues in the food service outlets.

Essential Functions:

1) Production:

a. Insure that the Cooks are producing food items to the established standards, to produce a quality product.

b. 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.

c. 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.

d. 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.

e. Creation of breakfast, lunch and dinner specials with the knowledge of the concept of the unit’s direction as pertaining to food and style.

f. Set the example and ensure follow through with positive and professional carrying out of the kitchen standards.

g. Ensure that the Cooks are following through with the noted daily tasks by following checklists and your demonstrations of proper technique and guidance.

h. Effectively expedite a breakfast, lunch or bunch line and dinner shifts.

i. Demonstrate a proactive approach to managing large parties in cooperation with the front of house management

j. Ensure that food is properly ordered for the area of operations you are managing.

2)  Sanitation

a. Maintain a working knowledge of the Temperature Danger Zone (41˚-135˚F)

b. Thoroughly sanitize station, equipment and hands after handling potentially hazardous foods.

c. Prevent potential cross-contamination through hand washing and awareness of surroundings.

d. Read and follow the standards of the Appearance Policy provided by CW.

e. Clean as you go, maintain a clean and orderly work station at all times.

f. Keep jackets, pants, aprons, shoe and hats as clean as possible.

g. Were protective gloves when handling ready to eat foods.

h. Obtain certification of an accredited sanitation course, utilize and train the materials.

3) Safety:

a. Insure that your direct reports have successfully completed on line Safety orientation.

b. Insure that your direct reports have successfully completed on line Fire Training