Marigold by Jean Georges Pastry Cook

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.  

$20.00 DOE

Primary responsibility for station assigned; maintains mise en place and prepares hot and cold pastries and breads for the resort according to Chefs specifications and for catered events as required.

ESSENTIAL DUTIES & RESPONSIBILITIES 

To perform this job successfully, an individual must satisfactorily perform each essential duty. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

1. Have a thorough knowledge of specifications for menu items as outlined by the Chef

2. Submit production needs for following day by shift end

3. Ensure handwashing stations are well stocked

4. Follow recipes and standards for product preparation

5. Always maintain a clean and sanitary work environment

6. Prepare ingredients using food safety standards

7. Cook food to order and at the temperature requested

8. Check food products daily for quality and freshness

9. Plate food to the standard of chef’s specification

10. Complete opening and closing checklists for each shift

11. Set-up workstations with mise en place to chef’s specification

12. Properly store all mise en place at shift end

13. Demonstrate knife skills, cooking skills and safe operation of all kitchen equipment

14. Perform other duties as assigned.

QUALIFICATIONS

The qualifications listed below are representative of the minimum knowledge, skill, and/or ability required.

 KNOWLEDGE 

Good knowledge of basic cooking techniques

SKILLS AND ABILITIES

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

 Pleasant nature and ability to multitask.

Ability to work flexible shifts. 

 Excellent communication skills, both written and oral.

SUPERVISION

Position functions with supervision

 EDUCATION/ EXPERIENCE

Minimum of a high school diploma (or equivalent) and 0-2 years of experience. However, a combination of experience and/or education will be taken into consideration. 

 LICENSES/CERTIFICATIONS

None Required. 

PHYSICAL DEMAND

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 temperature 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.