Marigold by Jean-Georges Chef de Cuisine

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 Chef de Cuisine facilitates the organization of the kitchen operation and provides leadership and management for the culinary department by establishing efficient systems and processes to ensure that the standards as set forth are adhered to. 

Salary: DOE

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. Effectively communicate to oversee successful operations of the culinary department
2. Monitor, analyze and control all labor and food costs
3. Prepare the appropriate reports, charts and schedules to ensure budgets are met and exceeded while quality is maintained and improved
4. Plan, prepare, set-up and provide quality service in all areas of food production in accordance with standards
5. Ensure maintenance and sanitation of the kitchen, related areas and equipment to ensure a healthy, safe work environment
6. Work with Executive Chef in management of fiscal responsibility

1. Complete tasks and projects delegated by your manager 

1. Investigate and resolve food quality concerns immediately
2. Check food products daily for quality and freshness
3. Monitor correct preparation of all food products
4. Present menu items that are creative and pleasing to the guests
5. Possess a command of specified plate presentation and inspection of all items
6. Assist in working all stations as needed to maintain smooth operation

1. Assist other departments as business volumes and staff levels demand

1. Maintains control systems assuring quality and portion consistency and fosters an awareness of the importance of food preparation. 
2. Trains and manages a large culinary team. 
3. Manages labor cost and strategies to ensure restaurant profitability.
4. Perform other duties as assigned.
   

QUALIFICATIONS

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

KNOWLEDGE 

Extensive Knowledge of meats/fish including butcher, saucier, and ability to develop new menu items

SKILLS AND ABILITIES

       Skilled in A la Carte preparation. 

Ability to work flexible shifts.  

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

 Pleasant nature and ability to multitask. 

 Excellent communication skills, both written and oral.

SUPERVISION

Position functions autonomously. Position directly supervises twenty 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 3-5 years’ experience in a fine dining/resort establishment. However, a combination of experience and/or education will be taken into consideration. 

LICENSES/CERTIFICATIONS

ServSafe

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.