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Pastry Chef de Partie I

4 months 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 Chef de Partie 1 position
is responsible for the leadership of their section and direct oversight,
preparation, and execution of all mise-en-place required for that station. This
position requires an overall understanding of execution of all dishes on the
menu, and the expectations of service. A pastry chef de partie 1 is expected to
have strong fundamental skills and be able to lead other team members in a
focused and organized manner. Additionally, a pastry chef de partie 1 may be
responsible for the training of other cooks, as well as their productivity and evaluation
daily.



ESSENTIAL
FUNCTIONS



  • Daily mise en place and execution of prep and plating for service
  • General cleaning and sanitation duties as directed by culinary management.
  • Ability to portion out and preset bakery items for the next day.
  • Excellent record keeping and tracking skills.
  • Ability to take daily inventory of call bulk products and bakery produced
    goods.
  • Daily analysis of station and product to ensure all standards and quality
    issues are met.
  • Ordering and
    evaluating prep with direct supervisor.
  • Knowledge of bakery equipment; ability to clean and maintain all ovens,
    mixers, and large equipment.
  • Communicating
    the ordering of raw products from management team as menu dictates.
  • Acurate
    evaluation of daily prep for quality and quantity based on business levels.
  • Lead and
    assist PCDP 2 and PCDP 3 if working on a team section, or as needed in the
    absence of Bakery Pastry Sous.
  • Following
    guidance and direction from senior management effectively, efficiently, and
    appropriately
  • Other related
    assignments as necessary.


QUALIFICATIONS



Required



  • Minimum of 2
    years professional line cook experience, high volume preferred.
  • Associate’s degree in culinary arts


Desirable



  • A positive attitude
  • 1 year of
    lead cook experience.
  • Servsafe
    certification within six months of full-time employment.
  • Ability to work quickly and cleanly
    throughout a shift and meet all deadlines before and during service.
  • 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.


SKILLS



  • Plan,
    prepare, set-up and provide consistent, timely and organized quality service in
    all areas of food production in accordance with standards.
  • Strong fundamental skills in all basic techniques and pastry execution. A
    sense of flavor development and evaluation of prep is necessary for this
    position.
  • Develop
    specific goals and plans to prioritize, systematize, and accomplish your work.
  • Analyze
    information and evaluate results to choose the best solution and solve problems.
  • Strictly
    adhere to recipes and standards for product preparation and plating
  • Demonstrate
    excellent knife skills, cooking skills and safe operation of all kitchen equipment.
  • Complete
    and oversee opening and closing checklists for each shift.




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**