Marigold by Jean-Georges Jr Sous Chef

Job Description

Job Description

Overview

History and spectacular landscapes come together, at the foot of the Blue Ridge Mountains. Celebrated landmarks, including Thomas Jefferson's Monticello and the University of Virginia, are clustered here among swathes of the East Coast's most beautiful scenery. The region is also home to over 25 wineries, breweries and cideries. 

This is the setting for Keswick Hall, an impressive 80-room luxury boutique hotel nestled on 600 acres which recently re-opened in 2021 after renovations. Home to the prestigious Keswick Golf Club, Marigold Restaurant, by Jean-Georges, a new luxury spa and sports and aquatics center.  

Keswick offers an opportunity to grow and develop your career in an environment that provides a fulfilling workplace for employees, creates an environment for continuous learning, and embraces the ideas and diversity of others.

In addition, we offer a robust benefits package including health, dental, vision, life and disability; a competitive PTO offering, as well as 401(k).

POSITION PURPOSE

The Junior Sous Chef is an entry level management position that focuses on successfully accomplishing the daily objectives in the kitchen. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget.

  ESSENTIAL DUTIES & RESPONSIBILITIES 

1. Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. 
2. Contributes to ensuring guest and employee satisfaction while maintaining the operating budget.
3. Demonstrate extensive knowledge of all food stations throughout the kitchen 
4. Oversee proper training of staff
5. Ensure maintenance/sanitation of the kitchen, related areas and equipment to ensure a healthy, safe work environment
6. Communicate with the Chef to discuss daily production, ordering and culinary operations
7. Check food products daily for quality and freshness
8. Monitor correct preparation of all food products
9. Monitor all refrigeration and dry storage for proper handling a rotation
10. Monitor incoming food product to ensure quality, freshness and integrity
11. Assist in working all stations as needed to maintain smooth operation
12. Work with the culinary team and Chef de Cuisine in menu development
13. Complete tasks and projects delegated by your manager 
14. Resolve food quality concerns immediately
15. Make chef/manager aware of guest’s comments and complaints
16. Perform other duties as assigned.  

QUALIFICATIONS

KNOWLEDGE 

Extensive Knowledge of meats and fish including butcher, saucier, a strong line cook.

Working knowledge is attained through education and work experience prior to current position. 

SKILLS AND ABILITIES

Must have a positive, self-motivated and professional attitude.

Ability to work flexible shifts. 

Pleasant nature and ability to multitask.

Must be able to work all food stations. 

Proven track record of success.

Excellent communication skills, both written and oral. 

SUPERVISION

Position functions semi-autonomously.  The position directly supervises fifteen employees.  Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.  Responsibilities may include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. 

EDUCATION/ EXPERIENCE

Minimum of a Culinary/Pastry/Apprenticeship certificate (or equivalent) and 2 years’ culinary supervisory experience in a fine dining/resort establishment. However, a combination of experience and/or education will be taken into consideration.   

LICENSES/CERTIFICATIONS

ServSafe Certification

Certified in CPR, First Aid, and AED  

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential duties of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties.

Be able to kneel, bend, and stand for extended periods.

Able to lift 50 pounds. 

Work in a hot and steamy environment. 

Must be able to withstand temperatures up to 105 degrees. 

UNIFORM REQUIREMENT

Black pants and black non slip shoes.   

Chef jackets, hat, nametag and aprons will be provided. 

Employees are responsible for maintaining a clean/crisp looking uniform.

At this time, Keswick will not sponsor a new applicant for employment authorization for this position.