What are the responsibilities and job description for the Pastry Supervisor position at The Inn at Little Washington?
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 Pastry Supervisor is responsible for assisting the Pastry Chef in all facets of the evening kitchen operation. This position must be able to lead the team in the absence of superiors, place orders as needed, and be able to complete any task competently and efficiently. The individual must channel all decisions through the Pastry Chef or Sous Chef on duty in absence of Pastry Chef and follow their direction on all projects and tasks. The Pastry Supervisor should be able to multi-task projects and assist with training for all staff members.
ESSENTIAL FUNCTIONS
2. Execution and fundamental understanding of all stations in the kitchen.
3. Involved with the ordering and purveyor accounts as directed by the Chef(s) on duty.
4. Assists and learns recipe writing and formatting.
5. Ability to write professional and clear daily emails.
6. Involvement in planning, execution, and costing of menu items.
7. Execution of onsite banquets and events as directed.
8. Assignment and delegation of tasks based on level of priority to various pastry team members.
9. Working the events for service, covering shifts as needed or scheduled.
10. Involvement in planning, execution, and costing of menu items.
11. Evaluating and overseeing externships, as guided by Pastry Sous Chef.
12. Training and preparation of room service and amenity items.
14. Preparation of Proprietor’s meals when assigned.
16. Preparation of food items for dinner service as needed.
17. Continuing education and skill development for all pastry staff.
18. Set up and inspection of all dinner station set up.
19. Evaluation of all components of plated desserts
20. Managing efficiency and execution of dinner service
21. Responsible for organization, rotation, and cleanliness of freezer and walk-in coolers
22. Following guidance and direction from senior management effectively, efficiently, and appropriately.
23. Other related assignments as necessary.
QUALIFICATIONS
Required
2. Associates Degree in Culinary Arts.
3. Manager Servsafe certification.
4. Strong knowledge and ability in all fundamental culinary technique and preparations
5. Ability to judge and adjust food items to meet the specific criteria of the menu and uphold the standards of the kitchen.
6. Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible.
7. Positive attitude and welcoming demeanor; approachability for culinary team members.
8. Eagerness to continue to improve and grow culinary operations.
9. Ability to prioritize, organize and follow through to meet deadlines and production schedules.
10. Strong understanding of product identification and use.
11. Positive attitude
Desirable
1. Strong background in French pastry technique
2. Positive attitude
3. Minimum of 2-3 years professional experience cooking, preferable at a Michelin level
4. Bilingual in Spanish and English.
SKILLS
2. Strong ability in protein butchery and egg cookery.
3. Strong understanding of all classical culinary technique.
4. Strong organizational skills and practices.
5. Basic understanding of ordering, cost control, labor efficiency, storage, and cleanliness with a desire to grow and learn these roles on the job.
6. Strong communication skills and practices.
7. Moderate understanding of computing and software used within the business.
8. Ability to problem solve and react quickly to any issues which arise during a shift.
PHYSICAL DEMANDS
1. Ability to lift 50 lbs.
2. Ability to stand for long periods of time (8-10 hours consistently).
3. Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold.
4. Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours).
