Line Cook

Job Description

Job Description

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.

Opportunity for experienced line cooks!

Wage based on experience and level I, II, or III

$18.00 - $25.00 hr.

Cook II position primary responsibility for station assigned; maintains mise en place and prepares hot and cold foods for the restaurant according to Chefs specifications and for catered events as required.

Cook III is primarily responsible for station assigned; maintains mise en place and prepares hot and cold foods for the restaurant according to Chefs specifications and for catered events as required. Perform all basic, intermediated, and advanced cooking skills including preparation of soups, sauces, stocks, frying, broiling, sauté and grilling.

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).

Duties include but are not limited to:

• Follow recipes and standards for product preparation
• Always maintain a clean and sanitary work environment
• Prepare ingredients using food safety standards
• Cook food to order and at the temperature requested
• Check food products daily for quality and freshness
• Plate food to the standard of chef’s specification
• Complete prep lists and opening/closing checklists for each shift
• Set-up workstations with mise en place to chef’s specification
• Properly store all mise en place at shift end
• Demonstrate knife skills, cooking skills and safe operation of all kitchen equipment
• Perform other duties as assigned.

• Minimum of a high school diploma (or equivalent) and 2 years of experience. However, a combination of experience and/or education will be taken into consideration.
• Good knowledge of basic cooking techniques
• Must have a positive, self-motivated and professional attitude.
• Pleasant nature and ability to multitask.
• Ability to work flexible shifts.
• Excellent communication skills, both written and oral.
• 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.

At this time, Keswick will not sponsor a new applicant for employment authorization for this position.