Hall 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. 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 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.

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.

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. Demonstrate extensive knowledge of all food stations throughout the kitchen.

2. Oversee proper training of staff.

3. Ensure maintenance/sanitation of the kitchen, related areas and equipment to ensure a healthy, safe work environment.

4. Communicate with the Chef to discuss daily production, ordering and culinary operations.

5. Check food products daily for quality and freshness.

6. Monitor correct preparation of all food products.

7. Monitor all refrigeration and dry storage for proper handling a rotation.

8. Monitor incoming food product to ensure quality, freshness and integrity.

9. Assist in working all stations as needed to maintain smooth operation.

10. Work with chef in management of fiscal responsibility.

11. Work with the culinary team and Chef de Cuisine in menu development.

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

13. Resolve food quality concerns immediately.

14. Make chef/manager aware of guest’s comments and complaints.

15. 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 and fish including butcher, saucier, a strong line cook and 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 food stations.

Excellent communication skills, both written and oral.

Ability to work flexible shifts.

SUPERVISION

Position functions semi-autonomously. 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/ 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.

LICENSES/CERTIFICATIONS

ServSafe Certification

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 thisposition.