Retail Sous Chef

Required Years of Experience

5 years

Job Details Description
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

SUMMARY

The Retail Sous Chef is responsible for transforming kitchen-made products into high-quality, shelf-stable retail offerings. This includes recipe development, testing, and refinement, ensuring food safety, creating nutrition labels, packaging design, cost management, vendor/ purchasing relations, and submission of business reports. The role involves cross-department collaboration, troubleshooting, and continuous product optimization to meet the propertys standards of excellence and consumer needs. The Retail Sous Chef is expected to work efficiently, communicate effectively, and have a strong desire to learn and grow within the culinary and retail environments. This position reports to the Executive Pastry Chef, with a dotted line to the Retail Shop Director.

ESSENTIAL FUNCTIONS

1. Develop, test, and refine retail food products, ensure flavor, presentation, safety, and shelf stability.

2. Take products from the kitchen and apply preservation techniques (dehydration, canning, vacuum sealing, etc.) to create shelf-stable items, conducts stability testing and quality assurance.

3. Research industry trends and design innovative products that meet market demands.

4. Implement and monitor strict food safety protocols, ensuring compliance with all relevant regulations. Ability to draft and implement HACCP plans for all areas of retail sales production.

5. Train team members on food preparation, safety standards, and best practices related to retail product development.

6. Assessing daily duties and monitoring performance of the team members reporting to this role. This includes hiring, annual Performance Review process, scheduling/payroll, & progressive discipline.

7. Assist in designing and sourcing packaging that is attractive, functional, and compliant with safety and sustainability standards.

8. Cost out wholesale retail products by analyzing ingredients, packaging, labor, and overhead costs; work directly with purchasing leadership to secure optimal pricing and quality.

9. Lead the creation of accurate, compliant nutrition labels for all retail products.

10. Write & standardize recipes, production processes, and documentation for scalability and consistency.

11. Generate and analyze monthly retail performance reports, including sales growth and product performance metrics, to inform strategic decisions.

12. Collaborate cross-functionally with sourcing, production, marketing, and quality teams to ensure seamless product launches and improvements.

13. Oversee billing, transfers, and invoicing related to retail product sales, ensuring accuracy and on-time processing.

14. Maintain detailed records of recipes, test results, safety procedures, and product specifications.

15. Receive approval from the Chef de Cuisine or culinary management for each batch of goods produced.

16. Perform bi-weekly and bi-annual full inventory of all perishable and non-perishable culinary relevant items for e-commerce and retail shops.

17. Support day-to-day operations of e-commerce and retail sales as directed by the Retail Sales Manager.

18. Responsible for maintaining culinary back-of-house standards; organization of all culinary spaces, receiving shipments, record keeping, inventory, and other relevant material as related to retail and e-commerce.

19. Conducts recipe writing, formatting, and filing.

20. Other related assignments as necessary.

QUALIFICATIONS

Required

1. Strong foundation of fundamental skills in preparation, cooking, and classic technique.

2. Manager Servsafe certification(within 90 days of hire).

3. Accredited training or ability to obtain accredited training with a HACCP certification.

4. Ability to write and follow a HACCP plan.

5. Thorough understanding of food preservation for retail and e-commerce usage.

6. Strong understanding of storage, food safety, and cleanliness.

7. Strong understanding of ordering and cost control.

8. Strong understanding of product identification and use.

9. Ability to problem solve and react quickly to any issues which arise during a shift.

10. Eagerness to continue to improve and grow culinary and retail operations.

11. Ability to prioritize, organize and follow through to meet deadlines and production schedules.

Desirable

1. Strong background in French cuisine.

2. Strong sense of creativity.

3. Previous experience in culinary retail outlets.

Associates degree in culinary arts or baking and pastry.
Minimum of 3-5 years professional experience cooking, preferably at a Michelin level.
Moderate to strong computer skills, specifically with software used by The Inn (Resortsuite, Adaco, Microsoft Office Suite or additional platforms).

SKILLS

1. Basic understanding of tracking orders and receiving deliveries in line with standard operating procedures established for high quality fresh product.

2. Strong communication skills and practice.

3. Ability to problem solve and react quickly to any issues which arise during a shift.

4. A good sense of flavor development, and ability to season foods properly as demonstrated by culinary managers.

5. Strong knife skills.

6. Strong understanding of all fundamental culinary techniques.

7. Solid communication, organization, and problem-solving skills.

8. Ability to prioritize, organize and follow through to meet deadlines and production schedules.

9. Proficiency in ordering.

PHYSICAL DEMANDS

1. Ability to work on feet/standing for 8-10 hours consistently.

2. Ability to lift up to 50 lbs.

3. Ability to push or pull up to 50 lbs.

4. Ability to maneuver by crawling, twisting, and reaching with ease.

5. Ability to execute all fundamental culinary techniques proficiently with standard culinary tools/equipment.

6. Availability and understanding that the position often requires hours more than a standard workweek (40-50 hours).

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.

Compensation Details

Compensation: Salary ($60,000.00)

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

Required Skills

Ability to Collaborate Effectively With Cross Functional Teams.

Strong Attention to Detail in Food Preparation and Safety Protocols.

Capacity for Innovative Thinking in Product Development.

Experience in Training and Mentoring Team Members.

Ability to Manage Multiple Tasks and Priorities in a Fast Paced Environment.

Strong Analytical Skills for Assessing Product Performance Metrics.

Knowledge of Market Trends in the Culinary and Retail Sectors.

Ability to Maintain High Standards of Quality and Presentation.

Experience in Inventory Management and Control.

Strong Organizational Skills for Maintaining Detailed Records.

Ability to Adapt to Changing Demands and Work Under Pressure.

Commitment to Continuous Professional Development in Culinary Arts.

Understanding of Sustainability Practices in Food Production.

Ability to Communicate Effectively With Vendors and Suppliers.

Experience in Creating and Maintaining a Positive Team Environment.

Advanced Knife Skills

Charcuterie and Cheese Board Arrangement

Menu Development

Recipe Development

Food Safety Knowledge

Safety Procedures Knowledge

Expediting

Family Meal Preparation

Fish Butchery

Costing

Plating and Presentation

Inventory Management

Cleaning / Sanitation

Kitchen Management

Meat Butchery

Meat Cookery

Events Management

Ordering / Purchasing

Receiving

Vendor Management

Sauce Making

Sauteing

Scheduling

ServSafe Certified

Smoking

Team Development

200 Covers Per Night

Vegan / Vegetarian Cooking

Vegetable Cookery

Basic Knife Skills

Fish Cookery

Frying

Grilling

Pasta Cooking

Pasta Dough Making

Portioning

Sous Vide

Prepping Ingredients

Food and Beverage Pairing

Food Handler Certification

Dressing Making

Gluten Free Cooking

Kosher Cooking

300+ Covers Per Night

300 Covers Per Night

Chocolate Work

Ice Cream / Sorbet Making

Pastry Making

Pastry Plating

Organized

Strong Understanding of Ordering, Cost Control, Labor Efficiency, Storage, and Cleanliness

Excellent Communication, Organization, and Problem Solving Skills

Strong organizational and planning skills

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 Productively and Efficiently

Excellent Time Management Skills and Ability to Multi Task and Prioritize Work, Both With a Team and Independently

Ability to Remain Calm and Level Headed Especially During Stressful and High Pressure Situations

Ability and Willingness to Identify and Take Immediate Corrective Action When Problems or Opportunities Arise

Leadership

Quality Control

Communication

Problem Solving

Coaching

Team Building

Occupational Health and Safety

Operational Innovation

Flexibility

Results Orientation

Time Management

International Cuisine Expertise

Product Identification

Office Software Proficiency

Mathematical Skills

Knife Skills

Equipment operation

Organization

Physical Stamina

Coaching and development

Conflict Resolution

multi tasking

Product Identification and Use

Positive Attitude

Ability to Work Under Pressure

Teaching and Mentoring

Knowledge Sharing

Attention to Detail

Food Preparation Standards

Goal Setting and Prioritization

Analytical Skills

Cooking Skills

Physical Endurance

innovation

Safety Standards Compliance

Results Oriented

Deadline Management

International Cuisine

Math Skills

Kitchen equipment operation

Leadership Skills

Communication Skills

Coaching and Mentoring

Culinary Skills

Product Knowledge

Temperature management

Teamwork

Recipe Adherence

Adaptability

Creativity in Flavor Development

Mentorship

Organizational Skills

Customer Service Orientation

Stress Management

Multitasking

Culinary Knowledge

Safety Awareness

Work Ethic

Interpersonal Skills

Team Collaboration

Adaptability to Changing Circumstances

Creativity in Menu Development

Mentoring and Developing Staff

Strategic Planning

Operational Efficiency

Crisis Management

Cultural Awareness in Culinary Practices

Commitment to Continuous Learning

Read more

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