Pastry Sous Chef

Required Years of Experience

3 years

Job Details

THE INN AT LITTLE WASHINGTON

SUMMARY

The Pastry Sous Chef is a passionate leader and role model who is engaged, self-motivated and able to excel under pressure in a constantly evolving environment. A talented culinarian with the unquenchable desire to practice ones craft in the art of multi-dimensional cooking and works with a high level of integrity, communicating and demonstrating efficiency within our culture.

ESSENTIAL FUNCTIONS

• Assist in supervising and managing the entire pastry staff. Must also ensure quality control measures are being adhered to daily.

• Comfortable discussing potential problems with co-workers and upper management.
• Follow through with Pastry Chef, Executive Sous Chef, and Executive Chefs orders.
• Strong kitchen and leadership skills with a proven ability to coach staff.
• Sees coaching and developing others as an important part of the job.
• Address disharmony or conflict in the team; create a no-blame culture.
• Create a learning environment where learning is respected and attended.
• Encourage and build mutual trust, respect, and cooperation among team members.
• Encourage employees to come up with operational innovations.
• Supervising workers to ensure compliance with occupational, health, and safety standards.
• Develop workable solutions to solve routine department and guest-related problems.
• Apply good judgment, able to bend a rule for a guest in order to create an excellent experience.
• Introduce efficiencies that are measurable and make a positive impact on the operation.
• React quickly and effectively to unplanned operational needs, while remaining calm under pressure.
• Accept the need for flexibility and respond to evolving circumstances.
• Results oriented and tackles unforeseen problems constructively.
• Ability to handle multiple tasks and prioritize workload in a deadline-driven and demanding environment.

QUALIFICATIONS

Required

• Expert skill set in international cuisine and technique.
• Minimum of 2-3 years professional experience cooking, preferably at a Michelin level.
• Expertise in product identification and use.
• Positive can do attitude, exceptional communication skills and the ability to articulate complicated ideas to all staff including senior management.
• Self-motivated; ability to excel under pressure.
• Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service.
• 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.

Desirable

• Proficient in Office, Word, Excel

• Ability to calculate figures and amounts, such as recipe yields, serving size, weight, and temperature conversion

• Ability to work a flexible schedule, including nights, weekends, and holidays

SKILLS:

• Plan, prepare, set-up and provide consistent, timely and organized quality service in all areas of food production in accordance with standards.
• Develop specific goals and plans to prioritize, systematize, and accomplish your work.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Strictly adhere to recipes and standards for product preparation and plating.
• Demonstrate excellent knife skills, cooking skills and safe operation of all kitchen equipment.

• Must be organized, self-motivate, proactive, with a strong attention to detail.

PHYSICAL DEMANDS

• Able to kneel, bend, and stand for extended periods.
• Able to withstand temperatures up to 105 degrees & lift 50 pounds.

**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

NOTE :

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the Team Member occupying this position. Team Members will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an at will relationship.

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts

Required Skills

Leadership

Leadership Skills

Quality Control

Communication

Communication Skills

Problem Solving

Coaching and Mentoring

Coaching and development

Coaching

Conflict Resolution

innovation

Team Building

Safety Standards Compliance

Occupational Health and Safety

Culinary Skills

Operational Innovation

Product Knowledge

Flexibility

Results Oriented

Results Orientation

Deadline Management

Time Management

Temperature management

International Cuisine

Teamwork

multi tasking

Recipe Adherence

International Cuisine Expertise

Product Identification

Math Skills

Product Identification and Use

Office Software Proficiency

Kitchen equipment operation

Positive Attitude

Mathematical Skills

Ability to Work Under Pressure

Knife Skills

Equipment operation

Teaching and Mentoring

Organization

Knowledge Sharing

Physical Stamina

Attention to Detail

Food Preparation Standards

Goal Setting and Prioritization

Analytical Skills

Cooking Skills

Physical Endurance

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Gallery Chef O'Connell in the kitchen Squab on the crown tableside Coriander Crusted Duck Breast with Rhubarb Diver Scallop Tartare with Trout Roe Caramelized Foie Catalan Custard with Port Soaked Raisins Apparently a Pear Coconut Bavarian with our Sour Cherries Pan Seared Duck Breast with Tokyo Turnips and our Sour Cherries Chocolate Mousse with Hazelnuts and Myer Lemon Culinary Pioneer The Inn At Little Washington | Relais & Chateaux 60th Anniversary