Apprentice Cook - Williamsburg Inn

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 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.

Williamsburg Inn
Iconic elegance and an exceptional culinary experience.  Representing the height of luxury in Historic Williamsburg, the iconic Williamsburg Inn has been reimagined to bring you the best of the old world and the new. The only Forbes Travel Guide Five-Star rated resort in the Historic Triangle. Staying true to its impressive Regency style, culinary options have been elevated to suit today’s evolved tastes. You’ll also enjoy stunning views of our legendary Golden Horseshoe Golf Course while you enjoy our newly expanded outdoor spaces and redesigned signature-themed suites.

About this Position:

Apprentice Cook will have long term training on the job while attending culinary school.

Essential Functions:

• Have a working knowledge of culinary terms.


• Have a working knowledge of culinary rudiments and techniques.


• Be able to work all line level stations in kitchen as well as banquet preparation with moderate supervision.


• Demonstrate excellent competency in breakfast cookery, basic food preparation and cookery including vegetables, starch and protein. Plus basic stock, soup and sauce preparation.


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


• Prepare foods correctly for service as per the standards and recipes directed by management.


• Prepare accurate quantities of product through use of station checklists.


• Prepare all foods according to the POS system print out, while producing and executing the special request items to meet guest expectations.


• Maintain the established pace of service in order to sustain a steady flow of service.


• Must be able to understand and maintain food quality.

Qualifications:

• Culinary school student


• 6 months food service experience


• Ability to (1) transport up to 50 pounds