Chef de Cuisine

Keswick Hall has partnered with Michelin starred chef Jean-Georges Vongerichten to create a freestanding independent restaurant and is seeking a Chef de Cuisine.

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored hospitality, which has resulted in the success of an acclaimed constellation of international restaurants. With over 25 restaurants located in 5 countries, we continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations.

If you are passionate about hospitality and want to be part of a great team with amazing potential for growth, this is your perfect opportunity to take your career to the next level!

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.

Duties include but are not limited to:

• Effectively communicate to oversee successful operations of the culinary department
• Monitor, analyze and control all labor and food costs
• Prepare the appropriate reports, charts and schedules to ensure budgets are met and exceeded while quality is maintained and improved
• Plan, prepare, set-up and provide quality service in all areas of food production in accordance with standards
• Ensure maintenance and sanitation of the kitchen, related areas and equipment to ensure a healthy, safe work environment
• Work with Executive Chef in management of fiscal responsibility
• Complete tasks and projects delegated by your manager
• Investigate and resolve food quality concerns immediately
• Check food products daily for quality and freshness
• Monitor correct preparation of all food products
• Present menu items that are creative and pleasing to the guests
• Possess a command of specified plate presentation and inspection of all items
• Assist in working all stations as needed to maintain smooth operation
• Assist other departments as business volumes and staff levels demand
• Maintains control systems assuring quality and portion consistency and fosters an awareness of the importance of food preparation.
• Trains and manages a large culinary team.
• Manages labor cost and strategies to ensure restaurant profitability.
• Perform other duties as assigned.

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.

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).