Pastry Cook

Keswick Hall and Club•Charlottesville, VA

6h•Onsite

About The Position

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 swaths of the East Coast's most beautiful scenery. The region is also home to over 25 wineries, breweries and cideries. Immediate opportunity for an experienced Pastry Cook looking to join a talented team at Keswick Hall and Club. Our Executive Pasty Chef brings expertise and knowledge to the team through international experience bringing to Keswick Michelin Stars experience. You will gain experience working with a talented team in our restaurant Marigold by Jean-Georges and/or other outlets. Competitive compensation based on experience. In addition, we offer a robust benefits package including health, dental, vision, life and disability; a competitive PTO offering, as well as 401(k). 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.

Requirements

Minimum of a high school diploma (or equivalent) and 0-2 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.
Ability to work flexible shifts.
Be able to kneel, bend, and stand for extended periods.
Ability to lift 50 pounds.
Work in a hot and steamy environment.
Must be able to withstand temperature up to 105 degrees.

Responsibilities

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.