Pastry Sous Chef

oin one of America's most award-winning restaurants, The Inn at Little Washington. Located in the beautiful Virginia countryside just 67 miles west of Washington DC, The Inn at Little Washington is a culinary oasis akin to visiting a Michelin-starred restaurant in the European countryside. Established in 1978, The Inn is a member of Relais & Chateaux. The Inn at Little Washington’s most recent awards include:

• 3 Michelin Stars – the first and only three star restaurant in The Nation’s Capital
• La Liste, a French-based guide to the world’s best restaurants, ranked The Inn #3 in the U.S. and #5 in the world
• Forbes 5-Star award for the restaurant – 28 years in a row, and one of only 40 restaurants in the US awarded 5-StarsForbes 5-Star award for lodging – 29 years in a row
• AAA 5-Diamond award for the restaurant – 30 years in a row, making The Inn the longest-tenured restaurant in the history of the program
• AAA 5-Diamond award for lodging – 29 years in a row
• The Washington Post’s Fall Dining Guide for 2018 honored The Inn by inducting the restaurant into its inaugural “D.C. Restaurant Hall of Fame”
• The Washington Post's Fall Dining Guide for 2017 named The Inn the #1 restaurant
• Wine Spectator Grand Award – 23 years in a row, the only restaurant so recognized in Virginia, Maryland, and the District of Columbia
• Chef and Proprietor Patrick O’Connell was knighted as a disciple of Auguste Escoffier, “the King of Chefs and the Chef of Kings.”

**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*

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 Junior Sous Chef position is responsible for leading the culinary team in their department with hands-on training and guidance. The position requires daily teaching of the kitchen staff and ensuring all standards in the IALW kitchen are followed and upheld. Additionally, the Jr. Sous Chef will cover stations as needed on cook’s days off and assist Sous Chef with ordering, oversight, and recipe development as necessitated by business and the ongoing growth and development of the kitchen brigade.

ESSENTIAL FUNCTIONS

1. Inspection of station mise en place and practices daily, taking corrective action as needed.
2. Consistent training and collaboration with cooks regarding execution of all station needs.
3. Execution and fundamental understanding of all stations in the kitchen for his/her daypart.
4. Handling ordering and purveyor accounts as dictated by Sous Chef on duty.
5. Organizing, creating, and maintaining standard operating procedures for cleaning and storage with the culinary brigade.
6. Placement and oversight of all orders as needed for operations and functions.
7. Oversight and tasting of all dishes/daily prep.
8. Coordination of surplus products to be utilized within employee meal program.
9. Direction of kitchen cleaning and daily organization.
10. Working the events for service, covering shifts if short staffed.
11. Costing, tracking, record-keeping, and creation/implementation of such for menus, events, and employee meal.
12. Communication with fellow managers and cooks to ensure all changes and updates to kitchen operation are being implemented effectively and appropriately.
13. Grow into role of Sous Chef and learn additional management activities pertinent to the daypart assigned.
14. Other related assignments as necessary.

QUALIFICATIONS

Required

1. Strong fundamental skills in preparation, cooking, and classic technique.
2. Associate’s degree in culinary arts or baking and pastry.
3. Minimum of 3-5 years professional experience cooking, preferably at a Michelin level.
4. Basic understanding of ordering, cost control, labor efficiency, storage, and cleanliness.
5. Strong communication skills and practice.
6. Ability to problem solve and react quickly to any issues which arise during a shift.
7. Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible.
8. Ability and capacity to work up to and on occasion exceeding 60 hours per week as business demands.

Desirable

1. Management and leadership experience in a BOH/culinary setting
2. Associate’s degree in culinary arts
3. Positive attitude
4. Bilingual in Spanish and English.

SKILLS

1. Strong understanding of ordering, cost control, labor efficiency, storage, and cleanliness
2. Excellent communication, organization, and problem-solving skills
3. Strong organizational and planning skills
4. Ability to problem solve and react quickly to any issues which arise during a shift.
5. Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible.
6. Ability to comprehend all management directives and goals to ensure efficiency in all aspects of banquet operations.
7. Curiosity to seek and find solutions not just to implement standard responsibilities and directives.
8. Excellent time management skills and ability to multi-task and prioritize work, both with a team and independently
9. Ability to remain calm and level-headed especially during stressful and high-pressure situations.
10. Ability and willingness to identify and take immediate corrective action when problems or opportunities arise.

PHYSICAL DEMANDS

1. Ability to lift 50 lbs.
2. Ability to stand for long periods of time (8-10 hours consistently).
3. Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold.
4. Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours).