Senior Sous Chef

Since 1978 The Inn at Little Washington, located at 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 in out growing team of exceptional people. On-the-job training, advancement potential, flexible schedules, amazing benefits, and competitive pay. Your next career awaits.

Some of our awards include Michelin 3 Stars, Forbes 5 Stars, 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
• Advancement potential
• Flexible schedules
• Employee appreciation events
• Complimentary uniforms
• Delicious family meals daily prepared by the chefs
• Referral bonuses
• Competitive pay

www.theinnatlittlewashington.com

The Inn at Little Washington Culinary Team will invite all qualified candidates to property to attend a "Stage Interview" as part of the interview process. Based on this interview and previous qualifications demonstrated in the face-to-face interview and via your resume, a culinary leader will determine the position title and pay rate offered.

SUMMARY

The role of the Executive Sous Chef is to plan,organize, control and direct the work of all employees within the main kitchenof the Inn at Little Washington. This individual provides oversight with the culinarymanagement team in the Michelin-starred kitchen at the Inn at Little Washingtonas well as banquet/event functions and any future culinary endeavors involvingthe restaurant. The position is responsible for preparation and delegation ofall savory items and oversight while ensuring superior quality and consistency.The Executive Sous Chef will manage the other sous chefs and culinary leaderson a daily basis in accordance with departmental quality standards andspecifications. This position is required to plan, prep, set up andprepare quality products in all areas and execute evening dinner service forthe 3-star kitchen. Additional responsibilities include costing, scheduling,inventory, hiring, training, and R&D while maintaining all previousstandards and developing new and relevant procedures for continued growth andsuccess.

ESSENTIAL FUNCTIONS

1. Oversight ofculinary management.

2. Schedulingand hiring as needed for department.

3. Planning for specialevents and holidays.

4. Communicationwith maintenance and stewarding about mechanical issues related to the kitchen.

5. Ordering andpurchasing of small wares, service ware, and tools for kitchen operations.

6. Menudevelopment, execution, and recipe development.

7. Workingpass/expo for dinner service nightly.

8. Ongoingcommunication with FOH management to continue to strengthen all aspects of theguest experience.

9. Oversight ofevent and staff meal service, plating, and the banquet management.

10. Placement andoversight of all orders as needed for operations and functions.

11. Oversight andtasting of all dishes/daily prep.

12. Direction ofkitchen cleaning and daily organization.

13. Working theevents for service, covering shifts if short staffed.

14. Menu andrecipe development for all facets of kitchen operations.

15. Constantreview and OTJ training for all staff/culinary employees.

16. Generalassessment and growth of the brigade and creation of SOPs as needed.

17. Assistingwith interviewing and hiring staff for the team.

18. Coordination ofordering and systems with purchasing department.

19. Communicatedaily with all culinary management.

20. Attend managerialand departmental meetings and bring value to the discussion.

21. Assist inordering and inventory of specific tools, china and additional service wares asbusiness demands.

22. Costing,tracking, record-keeping, and creation/implementation of such for menus,events, and other functions.

23. Monitoringlabor and efficiency of staff working within the team. Review of labor reportsand proactive solutions to any need for reduction or increase in scheduling tomeet budgetary guidelines and guest expectations.

QUALIFICATIONS

Required

1. Exceptionallystrong fundamental skills in preparation, cooking, and health standards.

2. Strong eyefor detail and understanding of expectations for quality and executionregarding all food for hotel and restaurant guests.

3. Leadershipability to train staff and oversee a culinary team.

4. Menudevelopment to create new dish offerings and documenting/recording recipes.

5. Strongknowledge of food/labor costing & controls to maintain cost given food andlabor budget(s).

6. Ability toorder product as needed for operations.

7. Strong senseof product knowledge for ordering and staff education.

8. Manager ServeSafe certification.

9. Basicknowledge of Microsoft Office.

10. Strong senseof urgency.

11. Eagerness to continue to improve and grow culinaryoperations.

12. Understanding of responsibility to learn the holistic visionand direction of the Inn, Chef Patricks perspective, and specifically thekitchen operations.

13. Following guidance anddirection from senior management effectively, efficiently, and appropriately.

14. Other duties, as assigned.

Desirable

1. Minimum of 5years professional management experience, preferably at a Michelin level.

2. Managementand leadership experience in a fine dining BOH/culinary setting.

3. Associatesdegree in culinary arts.

4. Positive attitude.

SKILLS

1. Strongunderstanding of ordering, cost control, labor efficiency, storage, andcleanliness.

2. Excellentcommunication, organization, and problem-solving skills.

3. Strongorganizational and planning skills.

4. Ability to troubleshootand react quickly to any issues which arise during a shift.

5. Desire toteach and learn on the job, sharing knowledge and guiding staff to work asproductively and efficiently as possible.

6. Ability tocomprehend all management directives and goals to ensure efficiency in allaspects of the kitchen operation.

7. Curiosity toseek and find solutions not just to implement standard responsibilities anddirectives.

8. Excellenttime management skills and ability to multi-task and prioritize work, both witha team and independently.

9. Ability toremain calm and level-headed especially during stressful and high-pressuresituations.

10. Ability andwillingness to identify and take immediate corrective action when problems oropportunities arise.

11. Well-developedpalette and sense of Chef Patricks culinary vision and perspective on food.

12. Exceptionaltechnical cooking skills and training in all classic culinary preparation andfabrication.

PHYSICALDEMANDS

1. Ability tolift 50 lbs.

2. Ability tostand for long periods of time (5-6 hours consistently).

3. Availabilityand understanding that the position often requires hours in excess of astandard workweek (40-50 hours).