Pastry Chef

Located in the picturesque town of Washington, Virginia.

30 minutes from Culpeper, Front Royal, and Warrenton, Virginia
40 minutes from Gainesville and Stephen City, Virginia
Just a bit over an hour from Reston, Loudoun County, Virginia and Washington, DC.

Since 1978 The Inn at Little Washington, located in 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 our growing team of exceptional people. Your next career awaits.

Some of our awards include Michelin 3 Stars, Forbes 5 Stars, Michelin Green Star, 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 role of the Pastry Chef is to plan, organize, control, and direct the work of employees responsible for preparation of sweet items, pastries, cakes, ice creams, sorbets, breads, and plated desserts while ensuring superior quality and consistency. The Pastry Chef is also responsible for the preparation, baking and finishing of all breads, breakfast vennoiserie, cookies and other specified baked goods in accordance with departmental quality standards and specifications.  They are required to plan, prep, set up and prepare quality products in all areas of the pastry/kitchen to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams in accordance with departmental quality standards and specifications. 

ESSENTIAL FUNCTIONS

• Directs the production and ordering of all baked goods and pastry items in required volume and establishes quality standards.  Supervises all Inn at Little Washington pastry personnel through guiding, counseling, and training them in the proper performance of their duties. 
• Orders all raw materials needed to maintain production of required volume. 
• Originates recipes and issues recipes to pastry chef de parties while ensuring that they are followed directly.  Minimizes waste and inspects all raw materials to ensure quality standards are met. 
• Maintains the pastry department and its equipment in a clean, sanitary, and fully operational condition.  Implements established safety policies and ensures they are followed. 
• Planning and coordination of daily menu, specialty menus, and holiday menus with culinary managers.
• Coordinate the selection, training, development, and evaluation of employees and managers in the Inn at Little Washington pastry department through effective management and leadership to ensure that established cultural and core standards are met, long-range strategic planning for outlet operation.
• Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
• Communication with maintenance and stewarding about any mechanical or repair need and all needed sanitation/organization related to the pastry kitchen on a daily basis.
• 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.
• Costing, tracking, record-keeping, and creation/implementation of such for menus, events, and other functions.
• Oversight of execution and implementation of menu and dish development.
• Working pass for dinner service nightly as required.
• Ensure that sanitation standards as set forth by local, state, and federal regulations are in compliance, as well as the cleanliness and organization of the kitchen.
• Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.
• Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Meet with Head Chefs, Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• 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 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.
• Positively manage facial expressions, gestures and physical impact of self when communicating.
• Ability to handle multiple tasks and prioritize workload in a deadline-driven and demanding environment.
• Other duties, as assigned.

QUALIFICATIONS

• 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 Baking & Pastry.
• Bilingual 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).