Marigold by Jean-Georges Jr Sous Chef

About the Role

Keswick Hall is an 80-room luxury boutique hotel set on 600 acres at the foot of the Blue Ridge Mountains, offering a prestigious golf club, Jean-Georges’ Marigold Restaurant, a luxury spa, and sports and aquatics center. The Junior Sous Chef is an entry-level management position focused on successfully accomplishing daily kitchen objectives while contributing to guest and employee satisfaction and maintaining the operating budget.

Responsibilities

• Assist in leading kitchen staff and personally support all areas of the kitchen, including food production, purchasing, and sanitation.
• Demonstrate extensive knowledge of all food stations throughout the kitchen.
• Oversee proper training of staff to ensure a healthy, safe work environment.
• Maintain kitchen, equipment, and related areas to sanitation and safety standards.
• Communicate with the Chef to discuss daily production, ordering, and culinary operations.
• Check food products daily for quality and freshness.
• Monitor correct preparation of all food products and proper handling/rotation in refrigeration and dry storage.
• Inspect incoming food product for quality, freshness, and integrity.
• Work all stations as needed to maintain smooth kitchen operations.
• Collaborate with the culinary team and Chef de Cuisine in menu development.
• Complete tasks and projects delegated by management.
• Resolve food quality concerns immediately and address guest comments or complaints.
• Perform other duties as assigned.

Requirements

• Minimum of a Culinary/Pastry/Apprenticeship certificate (or equivalent) and 2 years’ culinary supervisory experience in a fine dining or resort establishment (or a combination of experience and education).
• Extensive knowledge of meats and fish, including butchery, saucier techniques, and line cook skills.
• ServSafe Certification.
• Certified in CPR, First Aid, and AED.
• Ability to kneel, bend, and stand for extended periods.
• Able to lift 50 pounds.
• Comfortable working in a hot, steamy environment with temperatures up to 105 degrees.
• Black pants and black non-slip shoes (uniform provided: chef jackets, hat, nametag, and aprons).

Skills

• Positive, self-motivated, and professional attitude.
• Ability to work flexible shifts and multitask in a fast-paced environment.
• Proven track record of success in culinary roles.
• Excellent written and oral communication skills.

Supervision

This semi-autonomous role directly supervises fifteen employees. Responsibilities include interviewing, hiring, training, planning, assigning work, appraising performance, addressing complaints, and resolving problems in accordance with organizational policies and applicable laws.

Benefits

• Health, dental, vision, life, and disability insurance.
• Competitive PTO offering.
• 401(k) retirement plan.

At this time, Keswick Hall will not sponsor new applicants for employment authorization.