Pastry Sous Chef

1 month ago

Washington, United States The Inn at Little Washington Full time

Located in the picturesque town of Washington, Virginia.

30 minutes from Culpeper, Front Royal, and Warrenton, Virginia
40 minutes from Gainesville and Stephen City, Virginia
Just 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 match
  • On-the-job training
  • Employee education allowance
  • Advancement potential
  • Flexible schedules
  • Employee appreciation events
  • Complimentary uniforms
  • Delicious “family” meals daily prepared by the chefs
  • Referral bonuses
  • Competitive pay

www.theinnatlittlewashington.com


SUMMARY

The Pastry Sous Chef is
responsible for oversight of all staff and activities included in the savory
evening shift. The position requires continuous monitoring of production and
execution of the menu with culinary staff. Additionally, continued development
of the dinner menu, elements of service related to FOH and BOH success, and
ordering of product as delegated are all expected in this role. The position
requires constant training on all mise en place and projects which are part of
the PM operation with a focus on precision and efficiency.


ESSENTIAL FUNCTIONS

  • Execution of dinner
    service, PM prep order, and bread order daily.
  • Delegation of
    ordering and purchasing as needed and directed by business demands.
  • Oversight of
    receiving of all pastry deliveries.
  • Coordination
    of ordering and systems with purchasing department.
  • Working pass
    for dinner service, covering stations if short staffed
  • Maintaining
    the culinary staff schedule weekly.
  • Direction of
    kitchen cleaning and daily organization with culinary, porter and stewarding
    staff.
  • Planning and
    coordination of daily menu, specialty menus, and holiday menus with culinary
    managers.
  • Ongoing
    communication with FOH management to continue to strengthen all aspects of the
    guest experience.
  • Monitoring
    and control of labor and overtime for the pastry culinary team.
  • Delegation
    and oversight of all orders as needed for operations and functions.
  • Involved in
    tasting of all dishes/daily prep.
  • Ongoing
    consultation with Chef de Cuisine on general assessment and growth of the
    brigade and creation of SOPs as needed to ensure positive staffing and
    team-oriented success.
  • Menu and
    recipe development for all facets of morning operations
  • Constant
    review and OTJ training for all pastry staff
  • General
    assessment and growth of AM operation and creation of SOPs as needed.
  • Assist the baking and pastry team with
    production and execution of all necessary breads, lamination, pastries, plated
    dessert needs, to further develop skills of current employees.
  • Bread Production (i.e. French, Sourdough,
    Rye, Brioche, Flatbread, Honey Wheat, Walnut, etc.) as necessary.
  • Production of Viennoiserie/Breakfast items
    (i.e. Muffins, Pastries, Croissants, etc.)
  • Other related
    assignments as necessary.

Required

  • Exceptionally
    strong fundamental culinary skills in preparation, cooking, and health
    standards.
  • Thorough
    understanding and execution of all fundamental baking and pastry techniques.
  • Strong eye
    for detail and understanding of expectations for quality and execution
    regarding all food for hotel and restaurant guests.
  • Dynamic
    leadership ability to train staff and oversee pastry department.
  • Positive
    attitude and welcoming demeanor; approachability for culinary team members.
  • Ability to
    order product as needed for operations.
  • Strong sense
    of product knowledge for ordering and educating staff.
  • Manager Serve
    Safe certification.
  • Strong sense
    of urgency.
  • Expertise in
    product identification and use.
  • Eagerness to
    continue to improve and grow culinary operations.
  • Following
    guidance and direction from senior management effectively, efficiently, and
    appropriately.

 

Desirable

  • Minimum of 5
    years professional experience cooking, preferably at a Michelin level
  • Management
    and leadership experience in a fine dining BOH/culinary setting.
  • Associate’s
    degree in culinary arts
  • Bi-lingual in
    Spanish and English

 

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 Chef Patrick’s 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 (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**

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