Cafe Sous Chef

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. 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 Employee appreciation events Complimentary uniforms Delicious “family” meals daily prepared by the chefs Competitive pay SUMMARY The Cafe Sous Chef reportsdirectly to the Café Chef. The Café Sous Chef is responsible for all savorystaff and activity oversight. The position requires continuous monitoring ofproduction and execution of the menu with culinary staff. Additionally,continued development of the dinner menu, elements of service related to FOHand BOH success, and ordering of product as delegated are all expected in thisrole. The position requires constant training on all mise-en-place and projectswhich are part of the Café operations with a focus on precision and efficiency. ESSENTIALFUNCTIONS 1. Execution oflunch and dinner service, plating, expediting from the pass, and leading thebrigade. 2. Oversight ofall cooks (CDPs), stewards and other employees working within the Patty O’sculinary team. 3. Work line stations,when necessary, to ensure success of the team. 4. Executedelegated administrative duties such as ordering, inventories, and scheduling. 5. Oversight andtasting of all dishes and prep daily to ensure consistency and quality. 6. Direction ofkitchen cleaning and daily organization with culinary, porter and stewardingstaff. 7. Assistance inexecution of special events. 8. Oversight ofexecution and implementation of menu and dish development. 9. Constantreview, daily training, and development of the Café staff. 10. Hold linestaff accountable to established SOPs, conduct proper documentation anddisciplinary actions, as necessary. 11. Coordinationof ordering and systems with purchasing department. 12. Ongoingcommunication with FOH management to continue to strengthen all aspects of theguest experience. 13. Other duties,as assigned. QUALIFICATIONS 2. Strongunderstanding of culinary administrative duties, labor management and delegation. 3. Exceptionallystrong fundamental culinary skills in preparation, cooking, and healthstandards. 4. Strong eyefor detail and understanding of expectations for quality and executionregarding all food for hotel and restaurant guests. 5. Dynamicleadership ability to train staff. 6. Positiveattitude and welcoming demeanor; approachability for culinary team members. 7. Ability toorder product as needed for operations. 8. Strong senseof product knowledge for ordering and education staff. 10. Strong senseof urgency. 11. Eagerness tocontinue to improve and grow culinary operations. 12. Followingguidance and direction from senior management effectively, efficiently, andappropriately. 13. Other relatedassignments as necessary. 1. Manager Servsafecertification within six months of full time employment. 2. Minimum of 3years professional experience cooking, preferably at a Michelin level. 3. Managementand leadership experience in a fine dining BOH/culinary setting. 4. Associate’sdegree in culinary arts SKILLS 1. Strongunderstanding of ordering, cost control, labor efficiency, storage, andcleanliness. 3. Desire toteach and learn on the job, sharing knowledge and guiding staff to work asproductively and efficiently as possible. 4. Ability toproblem solve and react quickly to any issues which arise during a shift. 5. Ability andwillingness to identify and take immediate corrective action when problems oropportunities arise. 6. Independentdesire to continue to improve and push forward the standards of excellencewithin the kitchen. 7. Well-developedpalette and sense of Chef Patrick’s culinary vision and perspective on food PHYSICAL DEMANDS 1. Ability to lift 50 lbs. 2. Ability to stand for long periods oftime (8-10 hours consistently). 3. Requires exposure to hot pans, sharpknives, open flames, and temperatures ranging from hot to cold. 4. Availability and understanding thatthe position often requires hours in excess of a standard workweek (40-50hours). **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** #J-18808-Ljbffr