Marigold by Jean-Georges Jr Sous Chef at Keswick Hall and Club

Charlottesville, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Jul, 26

Salary

0.0

Posted On

01 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary operations, Staff supervision, Food production, Kitchen sanitation, Butchery, Saucier, Menu development, Inventory management, Quality control, Training, Communication, Multitasking, Budget management, Leadership

Industry

Hospitality

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. Salary: DOE 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 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.

Responsibilities

The Junior Sous Chef assists in leading kitchen staff, overseeing daily food production, and ensuring high standards of sanitation and quality. They are responsible for managing kitchen operations, monitoring inventory, and supporting the Chef de Cuisine in menu development and staff training.