Bakery Sous Chef Relais & Châteaux

**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**.

Located in the picturesque town of Washington, Virginia.

30 minutes from Culpeper, Front Royal, and Warrenton, Virginia

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.

Join 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:

• Three Michelin Stars - one of only 3 restaurants in the DC area so recognized, one of only 23 in the nation
• Five James Beard Awards, including Best Chef and Best Restaurant in America
• Forbes 5-Star award for the restaurant - 25 years in a row, and one of only 40 restaurants in the US awarded 5-Stars
• Forbes 5-Star award for lodging - 26 years in a row
• AAA 5-Diamond award for the restaurant - 28 years in a row, making The Inn the longest-tenured restaurant in the history of the program
• AAA 5-Diamond award for lodging - 26 years in a row
• 4 Stars (top rating) in Washington Post's Fall Dining Guide for 2017
• Wine Spectator Grand Award - 21 years in a row, the only restaurant so recognized in Virginia, Maryland, and the District of Columbia
• Chef Patrick O'Connell was selected for Le Chef Magazine's Top 100 Chefs in the World list for 2015 - one of only 10 American chefs included.

**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 Bakery Sous Chef is responsible for assisting the Head Baker in all facets of the bakery operation. The individual must channel all decisions through the Head Baker. This position must manage a rotating selection of breads on a daily and seasonal basis. The Bakery Sous Chef should be able to maintain the daily operations of the Bakery and continually work with the staff to improve and grow. Additionally, the position requires daily communication with the culinary managers to ensure that the bakery program continues to evolve and develop in a thoughtful and positive manner. The position requires an overall understanding of all areas of production, timelines, product needs, and flavor combinations.

ESSENTIAL FUNCTIONS

1. Demonstrates excellent knife skills. Strong fundamental skills in baking and pastry techniques
2. Expert knowledge and proper usage of all kitchen equipment.
3. Assists in ensuring standards and policies are available for team members to create and maintain a safe workplace environment.
4. Organization and consistent updates of all recipes and standards for product preparation and execution.
5. Updates for all pastry recipe writing and formatting.
6. Daily analysis of stations and products to ensure all kitchen standards are met.
7. Monitor and improve consistency of bread quality daily.
8. Following guidance and direction from management effectively, efficiently, and appropriately.
9. Checks and communicates timelines regarding the production list for the day.
10. Continual oversight of all opening and closing checklists.
11. Collaborate with Head Baker to achieve and meet food and labor cost goals through monitoring and minimization of inefficiencies and waste without sacrificing product quality.
12. Costing, tracking, record-keeping, and implementation of such for menus, events, and holidays.
13. Assisting in the interview process for potential candidates.
14. Assignment and delegation of tasks, based on level of priority, to various team members.
15. Ability to collaborate and understand the scheduling of the bakery employees.
16. Ability to write professional and clear daily emails.
17. Assess dry goods for scaling kits and properly prepares bread production kits for staff daily.
18. Facilitates delivery of bread to the correct kitchens around property in a timely manner.
19. Communicates with sous chefs in all kitchens regarding bakery orders and necessary adjustments.
20. Ability to order specialty products from vendors correctly and consistently.
21. Assists the Head Baker with end of month inventory on all chocolates and high value ingredients. Also inventories dry goods as needed.
22. Collaboration with Head Baker on the recipe and development process for all new breads, pastries, and plated desserts.
23. Identify, rectify, and report actual and potential problems to Head Baker to ensure workplace and environmental safety and cohesion.
24. Keeping weekly and monthly pars of non-food products as instructed by Head Baker.
25. Monitors and implements revisions of all pastry mise and bread order before production begins.
26. Ensuring all bread is warmed to the correct temperature for delivery outside of the bakery.
27. Wrapping, consolidating, labeling, and rotating all products daily.
28. Ability to mix, fold, divide, and shape breads.
29. Strong understanding of all bakery and pastry expectations.
30. Channeling offerings in the bakery through Proprietors vision and the discretion of Head Baker.
31. Other related assignments as necessary.

Qualifications

Required

1. Minimum of 3-5 years professional experience cooking, preferably at a Michelin level.
2. Manager Servsafe certification within six months of full time employment.
3. Strong knowledge and ability in all fundamental baking and pastry techniques and preparations.
4. Ability to judge and adjust food items to meet the specific criteria of the menu and uphold the standards of the bakery.
5. Basic understanding of ordering, cost control and labor efficiency.
6. Positive attitude and welcoming demeanor; approachability for culinary team members.
7. Eagerness to continue to improve and grow bakery operations.
8. Ability to prioritize, organize and follow through to meet deadlines and production schedules.
9. Expertise in product identification and use.

Desirable

1. Experience cooking in a fine-dining setting.
2. Strong background in international baking and pastry techniques.
3. Bilingual in Spanish and English.

Skills

1. Strong communication and record keeping skills.
2. Strong fundamental skills in preparation, cooking, and classic technique.
3. Excellent communication, organization, and problem-solving skills.
4. Strong organizational and planning skills.
5. Ability to problem solve and react quickly to any issues which arise during a shift.
6. Desire to teach and learn on the job, sharing knowledge and guide staff to work as productively and efficiently as possible.
7. Ability to comprehend all management directives and goals to ensure efficiency in all aspects of culinary operations.
8. Curiosity to seek and find solutions not just to implement standard responsibilities and directives.
9. Excellent time management skills and ability to multi-task and prioritize work, both with a team and independently.
10. Ability to remain calm and level-headed especially during stressful and high-pressure situations.
11. Ability and willingness to identify and take immediate corrective action when problems or opportunities arise.
12. A growing sense of Chef Patrick's culinary vision and perspective on food with a developing palette.

PHYSICAL…