Baker

Located in the picturesque town of Washington, Virginia.30 minutes from Culpeper, Front Royal, and Warrenton, Virginia40 minutes from Gainesville and Stephen City, VirginiaJust a bit over an hour from Reston, Loudoun County, Virginia and Washington, DC.Since 1978 The Inn at Little Washington, located in the foothills of the Blue Ridge mountains, has been one of the most decorated restaurants and hotels in the world. There is no better time to join our growing team of exceptional people. Your next career awaits.Some of our awards include Michelin 3 Stars, Forbes 5 Stars, Michelin Green Star, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux.Why join our team:We offer:Health, vision and dental insurance (full time employees)Paid time off (Full time employees)401(k) retirement plan with matchOn-the-job trainingEmployee education allowanceAdvancement potentialFlexible schedulesEmployee appreciation eventsComplimentary uniformsDelicious “family” meals daily prepared by the chefsReferral bonusesCompetitive paywww.theinnatlittlewashington.comThe Baker is responsible for assisting the Head Baker and the Bakery Souschef in all facets of the bakery operation. The individual must channel alldecisions through the Head Baker and Bakery Sous chef. This individual canmanage a rotating selection of breads on a daily and seasonal basis. Thisposition requires an overall understanding of timelines, product needs, flavorcombinations, and the expectations for each bread product produced.  ESSENTIALFUNCTIONSDemonstratesexcellent knife skills. A firm grasp on baking and pastry skills andtechniques, in addition to expert knowledge and safe operation of all kitchenequipment.Assistsin ensuring standards and policies are available for team members to create andmaintain a safe workplace environment.Organizationand consistent updates of all recipes and standards for product preparation andexecution.Effectivelymanage all projects assigned by management.Upholdsthe implemented standards and policies for maintaining a clean and sanitarywork environment according to Virginia State Health regulations.Daily analysis of stations and products to ensureall standards are met. Monitor and improve consistency of bread quality. Following guidance anddirection from management effectively, efficiently, and appropriately. Checks and communicatestimelines regarding the production list for the day. Assess dry goods for scalingkits and properly mises bread production kits out daily. Facilitates delivery of breadto the correct kitchens around property in a timely manner. Can communicate with sous chefsin all kitchens regarding bakery orders and necessary adjustments. Organizing the speed rack in anefficient manner for delivery. Ensuing all bread is warmed tothe correct temperature for delivery outside of the bakery. Wrapping, consolidating,labeling, and rotating breads daily. Fifo finished bread products onthe speed rack. Other duties, as assigned.QualificationsRequired Minimum 3 years bakery experience, preferably at a fine-dining or Michelinlevel.Associates Degree in Culinary Arts.Servsafe certification within six months of full time employment. Strong knowledge and ability in all fundamental baking and pastrytechnique and preparationsAbility to judge and adjust food items to meet the specific criteria ofthe menu and uphold the standards of the bakery.Ability to train, coach, and mentor all staff members. Positive attitude and welcoming demeanor; approachability for culinaryteam members.Eagerness to continue to improve and grow bakery operations.Ability to prioritize, organizeand follow through to meet deadlines and production schedules.Expertise in product identification and use.DesirableMinimumof 5 years professional experience cooking, preferably at a Michelin level.Managementand leadership experience in a fine dining bakery setting.Strong background ininternational baking and pastry techniques. Servsafemanager certified. SkillsStrong communication and record keeping skills.Ability to mix, fold, divide, and shape breads. Desire to teach and learn on the job, sharingknowledge and guiding staff to work as productively and efficiently as possible.Ability to problem solve and react quickly to anyissues which arise during a shift.Ability and willingness to identify and takeimmediate corrective action when problems or opportunities arise.Develop specific goals and plans to prioritize, systematize, andaccomplish the work.Strictly adhere to recipes and standards for product preparation andproduction.A growing sense of Chef Patrick’s culinary visionand perspective on food with a developing palette. PHYSICAL DEMANDSAbility to lift 50lbs.Ability to standfor long periods of time (8-10 hours consistently).Requires exposureto hot pans, sharp knives, open flames, and temperatures ranging from hot tocold. Availability andunderstanding that the position often requires hours in excess of a standardworkweek (40-50 hours).**The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws**