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
The Executive Steward’s role is to exceed and enhance the standards of food and beverage product procurement and storage expectations set by the management of the Colonial Williamsburg Company Hospitality Group. This role is accountable for the Kitchen Utility Attendants and their workstation, habits and products during work shifts. The Executive Steward is responsible for operational, financial and guest impacting decisions made for the unit.
Main Duties:
Steward Responsibilities
- Maintain all stewarding areas, ensuring equipment is organized, functional, and cleaned to
standard.
- Review Banquet Event Orders (BEOs) and create pull sheets to prepare required items for
service and events.
- Coordinate equipment staging and logistics for Special Events. Including managing
maintenance checks for the Special Events van.
- Conduct daily health inspections and enforce sanitation protocols in stewarding areas.
- Develop and implement Standard Operating Procedures for stewarding operations.
Storeroom Responsibilities:
- Oversee receiving procedures and proper documentation of deliveries and packages.
- Organize and maintain cleanliness and security of all storerooms, dry storage, cold storage, and the back dock.
- Accept, track, and communicate all packages delivered to the property.
- Order F&B items for the Rooms Division as directed.
Operational Responsibilities
- Order, receive, and track supplies, foodstuffs, and equipment for all outlets, events, and departments, based on par levels, forecasts, and BEOs.
- Maintain accurate inventories, supervise stock rotation, and ensure freshness and food safety
across all storage areas.
- Coordinate with vendors and purchasing agents to confirm availability, delivery, substitutions, and quality control.
- Ensure all storage, kitchen, and back-of-house areas are clean, organized, secure, and
compliant with sanitation standards.
- Prepare inventory-related reports, including theoretical food cost, P&L supply breakdowns, and internal charge tracking.
- Maintain clean, organized, and sanitary workspaces, including kitchens, storerooms, back dock, and satellite locations.
- Establishing and maintaining equipment and supplies inventory.
- Ensure compliance with health department regulations and sanitation procedures.
- Conduct or support regular health inspections.
- Assist the Executive Chef with food and labor cost containment.
- Prepare or assist with P&L reports and internal charge tracking.
- Monitor product usage, cost controls, waste, and breakage.
Leadership:
- Oversee scheduling, payroll edits, hiring, training, and termination of staff.
- Ensure staff follows policies and procedures of Colonial Williamsburg as well as safety and sanitation requirements.
- All people leaders are responsible for coaching and developing their teams, completing any disciplinary actions for their teams, and any other administrative functions as needed for their team.
Required Education and Experience:
- 2-year associate or technical school degree or ACF accredited certification in Hospitality Management, Culinary Arts, Food Service Management, or a related field OR equivalent experience.
- 3-5 years of experience in stewarding, kitchen operations, or storeroom management.
- 3 years in a supervisory or management role.
- Completed Sanitation Course.
- Fluency in English reading, speaking and writing.
- Must possess a valid Commonwealth of Virginia driver’s license and have an acceptable driving record based on The Colonial Williamsburg Foundation’s criteria.
- Must be able to provide a 5-year Motor Vehicle Record prior to employment
- Must be at least 21 years of age
- May not have more than 1 moving violation or at fault accident within 12 months
- May not have more than 2 moving violations or at fault accidents within 36 months
- May not have any serious motor vehicle violations including but not limited to excessive speeding, reckless driving, DUI/DWI, suspended or revoked license, etc.
Preferred Qualifications:
- Advanced Proficiency with: Microsoft Excel.
- Intermediate Proficiency with: Outlook, Microsoft Word, Microsoft PowerPoint
- Any Level of Proficiency with: OperaIndependent, Birtchstreet, ProfitSword
- Experience in a high-volume hotel, resort, conference center, or private club environment.
- Familiarity with banquet and catering operations, health department compliance, and inventory control systems.
- ServSafe Food Handler / Manager Certification
- OSHA Safety Training (10 or 30 hour)
Key Skills / Competencies:
- Exceptional leadership skills.
- Exceptional financial knowledge and control capabilities.
- Ability to read, understand and analyze P&L statements.
- Working knowledge of culinary terms both classical and contemporary.
- Exceptional knowledge of restaurant and banquet services.
- Proficient in the growth and development of line level and supervisory staff.
Supervisory Responsibilities:
This role manages the shipping and receiving supervisor, and utility supervisors.
Physical and Environmental Demands:
Prolonged periods of sitting at desk and working on a computer (up to 8 hours/shift)
Prolonged periods of walking/standing (up to 8 hours/shift)
Must be able to lift at twist 50Lbs (up to 2 hours/shift)
Able to withstand 12-14 hours shifts occasionally
Typical Work Schedule:
Typically 9am-5pm but must have flexibility to work all hours of all shifts, weekends and holidays
