Cook 3 - Chowning's Tavern

Description

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.

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

• The Cook 3 prepares soups, sauces, vegetables, and starches.
• Prepares lunch and dinner meal periods.
• Prepares seafood, poultry entrees; cooks meats; broils steaks and seafood to quality

  standards.

• Assembles entrees.
• Works in restaurant and/or banquet operations.
• Assists in outside catering.
• Performs other duties as assigned.

Qualifications:

• Associate Culinary Degree or Certificate in Culinary Arts from technical school.
• At least 4 years restaurant cooking experience including some broiler work (formal culinary training will substitute for 2 years work experience on an equal time basis).
• Willing to work nights, holidays, weekends ranging from 5 a.m. to 11 p.m.

Ability to (1) interact with co-workers in a professional manner; (2) read food orders and production charts; (3) maintain standards listed below.

Physical requirements include, but are not limited to: (1) transporting weights up to 50 pounds; (2) standing for long periods of time; (3) extensive use of stairs.