Chef D' Partie

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 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. Additionally, Colonial Williamsburg is home to five world class accommodations at the Williamsburg Inn, Williamsburg Lodge Autograph Collection, the Giffin 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.

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.

Education:

3 years experience, Culinary Degree and or accompanying professional managerial experience with the hotel and restaurant industries.

Knowledge:

Thorough knowledge of all cooking aspects of Kitchen operations and possess knowledge of American regional cuisine, and menu development.

Experience:

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.

Personal Characteristics:

Excellent leadership skills
Dynamic and inspiring personality
Passion for operations with contagious enthusiasm
Articulate with excellent communication and presentation skills
Very approachable with gracious manner in dealing with guests and employees
High energy level and highly visible
Strong partnering and networking skills
Ability to develop and maintain a team environment
Past exposure to different working environments and business cultures
Well organized with great attention to details
Not easily frustrated and maintains an undefeatable attitude
Clear vision and strategist
Strong sense of commitment
Focused
Ability to maintain strong sense of accountability
Listens to and respects opinions of others
Takes action to improve the well-being of employees
Preferred Qualifications:

Must be willing to make a long-term commitment to the Resort, the management, and the culinary and Food and Beverage teams to establish and maintain a reputation for excellence in cuisines locally, regionally and nationally.

Source: Hospitality Online

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