Keswick Hall 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 is responsible for leading our culinary operations in day-to-day operations across multiple hotel outlets, including banquets, the lobby bar, room service, staff cafeteria, and the pool area. This leadership role will ensure the highest standards of food quality, innovative presentation, and service while maintaining operational efficiency and profitability.

Compensation: DOE

Keswick Hall Core Values = Collaborative Strength - Curated Experiences - Progressive Hospitality - Selfless Leadership - Thoughtfully Sustainable

At Keswick Hall, Selfless Leadership is the cornerstone of who we are.

By leading with empathy, humility, and support, we empower individuals to reach their full potential, believing that true leadership begins with action and setting a positive example for others to follow.

Duties include, but are not limited to:

1. Communicate with employees/managers to ensure operational needs are met
2. Attend regular operational meetings to ensure effective coordination and cooperation between departments
3. Prepare the appropriate reports, charts and schedules to ensure budgets are met and exceeded while quality is maintained and improved
4. Control labor and operating expenses through efficient scheduling, budgeting, purchasing, and inventory management
5. Plan, prepare, set-up and provide high quality service in all areas of food production in accordance with standards
6. Ensure maintenance and sanitation of the kitchen, related areas and equipment to ensure a healthy, safe work environment
7. Collaborate with Catering Sales to plan and develop menus; oversee preparation
8. Select, train, lead, and manage the hotel culinary team, ensuring alignment with cultural and core standards
9. Oversee the operation and food quality of the employee cafe, ensuring a consistent, nutritious, and satisfying experience for all
10. Complete tasks and projects delegated by your manager
11. Investigate and resolve food quality concerns immediately
12. Monitor correct preparation of all food products for quality and freshness daily
13. Present menu items that are creative and pleasing to the guests
14. Assist in working all stations as needed to maintain smooth operation
15. Assist other departments as business volumes and staff levels demand
16. Perform other duties as assigned.

Knowledge

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

Skills and Abilities

This is a dynamic role for a chef who thrives in a fast-paced, multi-outlet environment and is committed to culinary excellence.

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 & Qualifications:

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.

• Extensive Knowledge of meats/fish including butcher, saucier, and ability to develop new menu items.
• 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.
• ServSafe
• Certified in CPR, First Aid, and AED
• Must be able to kneel, bend, and stand for extended periods.
• Able to lift 50 pounds.
• Must be able to work in a hot and steamy environment for extended periods of time.
• Must be able to withstand temperature up to 105 degrees.

Uniform Requirements

Black pants and black nonslip 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.

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.

In addition, we offer a robust benefits package including health, dental, vision, life and disability; a competitive PTO offering, as well as 401(k).