Marigold by Jean-Georges Jr Sous Chef

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. Theregion 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: DOEIn addition, we offer a robust benefits package including health, dental, vision, life and disability; a competitive PTO offering, as well as 401(k).POSITION PURPOSEThe 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 Assists in leading staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Contributes to ensuring guest and employee satisfaction while maintaining the operating budget.Demonstrate extensive knowledge of all food stations throughout the kitchen Oversee proper training of staffEnsure maintenance/sanitation of the kitchen, related areas and equipment to ensure a healthy, safe work environmentCommunicate with the Chef to discuss daily production, ordering and culinary operationsCheck food products daily for quality and freshnessMonitor correct preparation of all food productsMonitor all refrigeration and dry storage for proper handling a rotationMonitor incoming food product to ensure quality, freshness and integrityAssist in working all stations as needed to maintain smooth operationWork with the culinary team and Chef de Cuisine in menu developmentComplete tasks and projects delegated by your manager Resolve food quality concerns immediatelyMake chef/manager aware of guest's comments and complaintsPerform other duties as assigned. QUALIFICATIONSKNOWLEDGE 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 ABILITIESMust 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. SUPERVISIONPosition 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/ EXPERIENCEMinimum 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/CERTIFICATIONSServSafe CertificationCertified in CPR, First Aid, and AED PHYSICAL DEMANDSBe 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 REQUIREMENTBlack 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.