What are the responsibilities and job description for the Sous Chef at Marigold by Jean-Georges position at Keswick Hall?
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.
Salary $ DOE
The Sous Chef works with management in supervising the kitchen in the flawless execution of all meals prepared for guests ensuring only the highest quality product and consistency is produced.
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.
QUALIFICATIONS
The qualifications listed below are representative of the minimum knowledge, skill, and/or ability required.
KNOWLEDGE
Extensive Knowledge of meats and fish including butcher, saucier, a strong line cook and ability to develop new menu items.
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.
Pleasant nature and ability to multitask.
Must be able to work all food stations.
Excellent communication skills, both written and oral.
Ability to work flexible shifts.
SUPERVISION
Position functions semi-autonomously. 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 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.