Pastry Culinary Jobs (NOW HIRING)

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 2 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 isresponsible for oversight of all staff and activities included in the savoryevening shift. The position requires continuous monitoring of production andexecution of the menu with culinary staff. Additionally, continued developmentof the dinner menu, elements of service related to FOH and BOH success, andordering of product as delegated are all expected in this role. The positionrequires constant training on all mise en place and projects which are part ofthe PM operation with a focus on precision and efficiency.

ESSENTIAL FUNCTIONS

• Execution of dinnerservice, PM prep order, and bread order daily.
• Delegation ofordering and purchasing as needed and directed by business demands.
• Oversight ofreceiving of all pastry deliveries.
• Coordinationof ordering and systems with purchasing department.
• Working passfor dinner service, covering stations if short staffed
• Maintainingthe culinary staff schedule weekly.
• Direction ofkitchen cleaning and daily organization with culinary, porter and stewardingstaff.
• Planning andcoordination of daily menu, specialty menus, and holiday menus with culinarymanagers.
• Ongoingcommunication with FOH management to continue to strengthen all aspects of theguest experience.
• Monitoringand control of labor and overtime for the pastry culinary team.
• Delegationand oversight of all orders as needed for operations and functions.
• Involved intasting of all dishes/daily prep.
• Ongoingconsultation with Chef de Cuisine on general assessment and growth of thebrigade and creation of SOPs as needed to ensure positive staffing andteam-oriented success.
• Menu andrecipe development for all facets of morning operations
• Constantreview and OTJ training for all pastry staff
• Generalassessment and growth of AM operation and creation of SOPs as needed.
• Assist the baking and pastry team withproduction and execution of all necessary breads, lamination, pastries, plateddessert 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 relatedassignments as necessary.

Required

• Exceptionallystrong fundamental culinary skills in preparation, cooking, and healthstandards.
• Thoroughunderstanding and execution of all fundamental baking and pastry techniques.
• Strong eyefor detail and understanding of expectations for quality and executionregarding all food for hotel and restaurant guests.
• Dynamicleadership ability to train staff and oversee pastry department.
• Positiveattitude and welcoming demeanor; approachability for culinary team members.
• Ability toorder product as needed for operations.
• Strong senseof product knowledge for ordering and educating staff.
• Manager ServeSafe certification.
• Strong senseof urgency.
• Expertise inproduct identification and use.
• Eagerness tocontinue to improve and grow culinary operations.
• Followingguidance and direction from senior management effectively, efficiently, andappropriately.

Desirable

• Minimum of 5years professional experience cooking, preferably at a Michelin level
• Managementand leadership experience in a fine dining BOH/culinary setting.
• Associate'sdegree in culinary arts
• Bi-lingual inSpanish and English

SKILLS

• Strongunderstanding of ordering, cost control, labor efficiency, storage, andcleanliness
• Strongcommunication skills and practices
• Ability to problemsolve and react quickly to any issues which arise during a shift.
• Desire toteach and learn on the job, sharing knowledge and guiding staff to work asproductively and efficiently as possible.
• Ability toproblem solve and react quickly to any issues which arise during a shift.
• Ability andwillingness to identify and take immediate corrective action when problems oropportunities arise.
• Independentdesire to continue to improve and push forward the standards of excellencewithin the kitchen.
• Well-developedpalette 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 oftime (8-10 hours consistently).
• Requires exposure to hot pans, sharpknives, open flames, and temperatures ranging from hot to cold.
• Availability and understanding that the position often requires hours inexcess 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**