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.
The Pastry 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.
Salary: DOE

KNOWLEDGE

Extensive Knowledge of a large variety of pastries, desserts and an 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 pastry areas.
Excellent communication skills, both written and oral.
Ability to work flexible shifts (evenings and weekends).

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.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Demonstrate extensive knowledge of all pastry stations throughout the kitchen.
• Oversee proper training of staff.
• Ensure maintenance/sanitation of the kitchen, related areas and equipment to ensure a healthy, safe work environment.
• Communicate with the Pastry Chef to discuss daily production, ordering and culinary operations.
• Check food products daily for quality and freshness.
• Monitor correct preparation of all food products.
• Monitor all refrigeration and dry storage for proper handling a rotation.
• Monitor incoming food product to ensure quality, freshness and integrity.
• Assist in working all stations as needed to maintain smooth operation.
• Work with the pastry team and Executive Pastry Chef in menu development.
• Assist other departments as business volumes and staff levels demand.
• Resolve food quality concerns immediately.
• Make chef/manager aware of guest’s comments, open communication and hand over shift operational details.
• Lead staff in the absence of the executive Pastry Chef ensuring that operations are adhering to the company standard.
• In charge of ordering and managing appropriate stock levels, in a sustainable manner.
• Must lead and develop the team in techniques and with positive coaching.
• Perform other duties as assigned.

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.