Pastry Sous Chef

22 hours ago

Washington, Virginia, United States The Inn at Little Washington Full time
Job Summary

The Pastry Sous Chef is a key member of our culinary team, responsible for overseeing the pastry department and ensuring the highest standards of quality and excellence in all aspects of food preparation and presentation.

Key Responsibilities
  • Lead and manage the pastry team to achieve exceptional results in food preparation, presentation, and service.
  • Develop and implement menus, recipes, and production plans to meet the needs of our guests and the hotel's culinary operations.
  • Collaborate with the culinary team to ensure seamless execution of menu items, specials, and events.
  • Monitor and control labor costs, inventory, and food costs to maintain profitability and efficiency.
  • Ensure compliance with health and safety regulations, food safety standards, and quality control procedures.
  • Train and develop pastry staff to enhance their skills and knowledge, and to promote a culture of excellence and teamwork.
  • Participate in menu planning, recipe development, and food costing to ensure consistency and quality.
  • Assist in the development and implementation of new menu items, specials, and promotions.
  • Conduct regular quality control checks to ensure consistency and excellence in food preparation and presentation.
  • Maintain a clean and organized kitchen environment, adhering to health and safety standards.
  • Collaborate with the purchasing department to ensure timely and efficient ordering of ingredients and supplies.
  • Develop and maintain relationships with suppliers and vendors to ensure the highest quality products and services.
  • Participate in staff meetings and training sessions to stay informed and up-to-date on hotel policies, procedures, and initiatives.
Requirements
  • Minimum 5 years of experience in a senior pastry role, preferably in a fine dining or luxury hotel environment.
  • Proven track record of success in leading and managing a pastry team, with a focus on quality, consistency, and customer satisfaction.
  • Strong knowledge of pastry techniques, ingredients, and presentation styles.
  • Excellent leadership, communication, and interpersonal skills.
  • Ability to work effectively in a fast-paced, dynamic environment.
  • Strong problem-solving and analytical skills, with the ability to think critically and make sound decisions.
  • Ability to maintain confidentiality and handle sensitive information with discretion.
  • High school diploma or equivalent required; associate's or bachelor's degree in culinary arts or a related field preferred.
Preferred Qualifications
  • Bi-lingual in Spanish and English.
  • Associate's degree in culinary arts.
  • Minimum of 5 years of experience cooking in a Michelin-starred restaurant.
  • Management and leadership experience in a fine dining BOH/culinary setting.
Skills
  • Strong understanding of ordering, cost control, labor efficiency, storage, and cleanliness.
  • Strong communication skills and practices.
  • Ability to problem solve and react quickly to any issues which arise during a shift.
  • Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible.
  • Ability to problem solve and react quickly to any issues which arise during a shift.
  • Ability and willingness to identify and take immediate corrective action when problems or opportunities arise.
  • Independent desire to continue to improve and push forward the standards of excellence within the kitchen.
  • Well-developed palette and sense of culinary vision and perspective on food.
Physical Demands
  • Ability to lift 50 lbs.
  • Ability to stand for long periods of time (8-10 hours consistently).
  • Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold.
  • Availability and understanding that the position often requires hours in excess of a standard workweek hours.

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