Executive 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.

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 kitchen of the Inn at Little Washington. This individual provides oversight with the culinary management team in the Michelin-starred kitchen at the Inn at Little Washington as well as banquet/event functions and any future culinary endeavors involving the restaurant. The position is responsible for preparation and delegation of all savory items and oversight while ensuring superior quality and consistency. The Executive Sous Chef will manage the other sous chefs and culinary leaders on a daily basis in accordance with departmental quality standards and specifications.  This position is required to plan, prep, set up and prepare quality products in all areas and execute evening dinner service for the 3-star kitchen. Additional responsibilities include costing, scheduling, inventory, hiring, training, and R&D while maintaining all previous standards and developing new and relevant procedures for continued growth and success.

ESSENTIAL FUNCTIONS

1.        Oversight of culinary management.

2.        Scheduling and hiring as needed for department.

3.        Planning for special events and holidays.

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

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

6.        Menu development, execution, and recipe development.

7.        Working pass/expo for dinner service nightly.

8.        Ongoing communication with FOH management to continue to strengthen all aspects of the guest experience.

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

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

11.     Oversight and tasting of all dishes/daily prep.

12.     Direction of kitchen cleaning and daily organization.

13.     Working the events for service, covering shifts if short staffed.

14.     Menu and recipe development for all facets of kitchen operations.

15.     Constant review and OTJ training for all staff/culinary employees.

16.     General assessment and growth of the brigade and creation of SOPs as needed.

17.     Assisting with interviewing and hiring staff for the team.

18.     Coordination of ordering and systems with purchasing department.

19.     Communicate daily with all culinary management.

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

21.     Assist in ordering and inventory of specific tools, china and additional service wares as business demands.

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

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

QUALIFICATIONS

Required

1.        Exceptionally strong fundamental skills in preparation, cooking, and health standards.

2.        Strong eye for detail and understanding of expectations for quality and execution regarding all food for hotel and restaurant guests.

3.        Leadership ability to train staff and oversee a culinary team.

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

5.        Strong knowledge of food/labor costing & controls to maintain cost given food and labor budget(s).

6.        Ability to order product as needed for operations.

7.        Strong sense of product knowledge for ordering and staff education.

8.        Manager Serve Safe certification.

9.        Basic knowledge of Microsoft Office.

10.     Strong sense of urgency.

11.     Eagerness to continue to improve and grow culinary operations.

12.     Understanding of responsibility to learn the holistic vision and direction of the Inn, Chef Patrick’s perspective, and specifically the kitchen  operations.

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

14.     Other duties, as assigned.

Desirable

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

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

3.        Associate’s degree in culinary arts.

4.        Positive attitude.

SKILLS

1.        Strong understanding of ordering, cost control, labor efficiency, storage, and cleanliness.

2.        Excellent communication, organization, and problem-solving skills.

3.        Strong organizational and planning skills.

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

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

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

7.        Curiosity to seek and find solutions not just to implement standard responsibilities and directives.

8.        Excellent time management skills and ability to multi-task and prioritize work, both with a team and independently.

9.        Ability to remain calm and level-headed especially during stressful and high-pressure situations.

10.     Ability and willingness to identify and take immediate corrective action when problems or opportunities arise.

11.     Well-developed palette and sense of Chef Patrick’s culinary vision and perspective on food.

12.     Exceptional technical cooking skills and training in all classic culinary preparation and fabrication.

PHYSICAL DEMANDS

1.        Ability to lift 50 lbs.

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

3.        Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours).