Pastry Sous Chef

THE INN AT LITTLE WASHINGTON

SUMMARY

The Pastry Sous Chef is responsible for oversight of all staff and activities included in the savory evening shift. The position requires continuous monitoring of production and execution of the menu with culinary staff. Additionally, continued development of the dinner menu, elements of service related to FOH and BOH success, and ordering of product as delegated are all expected in this role. The position requires constant training on all mise en place and projects which are part of the PM operation with a focus on precision and efficiency.

ESSENTIAL FUNCTIONS

• Execution of dinner service, PM prep order, and bread order daily.
• Delegation of ordering and purchasing as needed and directed by business demands.
• Oversight of receiving of all pastry deliveries.
• Coordination of ordering and systems with purchasing department.
• Working pass for dinner service, covering stations if short staffed
• Maintaining the culinary staff schedule weekly.
• Direction of kitchen cleaning and daily organization with culinary, porter and stewarding staff.
• Planning and coordination of daily menu, specialty menus, and holiday menus with culinary managers.
• Ongoing communication with FOH management to continue to strengthen all aspects of the guest experience.
• Monitoring and control of labor and overtime for the pastry culinary team.
• Delegation and oversight of all orders as needed for operations and functions.
• Involved in tasting of all dishes/daily prep.
• Ongoing consultation with Chef de Cuisine on general assessment and growth of the brigade and creation of SOPs as needed to ensure positive staffing and team-oriented success.
• Menu and recipe development for all facets of morning operations
• Constant review and OTJ training for all pastry staff
• General assessment and growth of AM operation and creation of SOPs as needed.
• Assist the baking and pastry team with production and execution of all necessary breads, lamination, pastries, plated dessert 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 related assignments as necessary.

Required

• Exceptionally strong fundamental culinary skills in preparation, cooking, and health standards.
• Thorough understanding and execution of all fundamental baking and pastry techniques.
• Strong eye for detail and understanding of expectations for quality and execution regarding all food for hotel and restaurant guests.
• Dynamic leadership ability to train staff and oversee pastry department.
• Positive attitude and welcoming demeanor; approachability for culinary team members.
• Ability to order product as needed for operations.
• Strong sense of product knowledge for ordering and educating staff.
• Manager Serve Safe certification.
• Strong sense of urgency.
• Expertise in product identification and use.
• Eagerness to continue to improve and grow culinary operations.
• Following guidance and direction from senior management effectively, efficiently, and appropriately.

Desirable

• Minimum of 5 years professional experience cooking, preferably at a Michelin level
• Management and leadership experience in a fine dining BOH/culinary setting.
• Associate’s degree in culinary arts
• Bi-lingual in Spanish and English

SKILLS

• Strong understanding of ordering, cost control, labor efficiency, storage, and cleanliness
• 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.
• Ability to problem solve and react quickly to any issues which arise during a shift.
• Ability and willingness to identify and take immediate corrective action when problems or opportunities arise.
• Independent desire to continue to improve and push forward the standards of excellence within the kitchen.
• Well-developed palette 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 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**