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Baker at The Inn at Little Washington

Baker

The Inn at Little Washington

309 Middle Street, Washington, VA 22747

Full Time • Hourly (Based on Experience)

Expired on Feb 8, 2017

This business is looking for talent from Vienna, VA • Fairfax, VA • Falls Church, VA • Chantilly, VA • Centreville, VA • Charlottesville, VA • Washington, DC • Baltimore, MD • Arlington, VA • Alexandria, VA • New York, NY • Philadelphia, PA • Richmond, VA

Requirements

4 years

Job Details

Join one of America's most award-winning restaurants, The Inn at Little Washington.

Located in the beautiful Virginia countryside just 67 miles west of Washington DC, The Inn at Little Washington is a culinary oasis akin to visiting a Michelin-starred restaurant in the European countryside. Established in 1978, The Inn is a member of Relais & Chateaux.

The Inn at Little Washington’s most recent awards include:

· 2 Michelin Stars – one of only 3 restaurants in the DC area so recognized, one of only 23 in the nation
· 5 James Beard Awards, including Best Chef and Best Restaurant in America
· Forbes 5-Star award for the restaurant – 25 years in a row, and one of only 40 restaurants in the US awarded 5-Stars
· Forbes 5-Star award for lodging – 26 years in a row
· AAA 5-Diamond award for the restaurant – 28 years in a row, making The Inn the longest-tenured restaurant in the history of the program
· AAA 5-Diamond award for lodging – 26 years in a row
· 4 Stars (top rating) in Washington Post’s Fall Dining Guide for 2017
· Wine Spectator Grand Award – 21 years in a row, the only restaurant so recognized in Virginia, Maryland, and the District of Columbia
· Chef Patrick O’Connell was selected for Le Chef Magazine’s Top 100 Chefs in the World list for 2015 – one of only 10 American chefs included.

Chef / Proprietor Patrick O'Connell's inspired American cuisine draws admirers from around the world and has been described by critics as "so good it makes you cry."

Patrick's approach to cooking, while paying homage to the lawmakers of Classical French Cuisine, reflects a belief in "the cuisine of today": healthy, eclectic, imaginative, unrestricted by ethnic boundaries, and always growing.

The late Craig Claiborne of The New York Times called it "the most magnificent inn I've ever seen – in this country or Europe – where I had the most fantastic meal of my life."

From the Michelin Guide:

"Nestled in a tiny Virginia town on the edge of Shenandoah National Park about 70 miles from the nation's capital, The Inn at Little Washington has long been the domain of Chef Patrick O’Connell and a destination in itself. The remote establishment began life as a garage built in the late 1890’s, and has evolved since opening in 1978 into a culinary campus with guestrooms, a farmer’s market, and shops.

This much-lauded Southern getaway was built for celebrating special occasions. More is more when it comes to the décor of these dining rooms – tapestries, tasseled silk lampshades, billowing fabrics, and floral patterns produce a riotous sense of opulence. Tables are elegantly set with the chef’s personal collection of implements, some of which he has designed himself.

Guests choose from three tasting menus highlighting American cuisine often prepared using local product, pulled from the restaurant’s own gardens. Chilled veal tongue arrives with pickled vegetables and horseradish and mustard ice cream; while fried soft-shell crabs are sauced with orange and ginger. A perfectly seared duck breast gets a drizzle of brandied cherries plucked from the on-site orchard.”

Currently, The Inn is expanding its team, and is seeking outstanding candidates for BAKER (Overnight).

DUTIES INCLUDE

· Plan, prepare, set-up and provide consistent, timely and organized quality service in all areas of food production in accordance with standards.
· Strictly adhere to recipes and standards for product preparation and plating.
· Demonstrate excellent knife skills, cooking-baking skills and safe operation of all kitchen equipment.
· Complete and oversee opening and closing checklists for each shift worked.
· Assist in achieving food and labor costs through monitoring inefficiencies and waste.
· Maintain a clean and sanitary work environment according to Virginia State Health regulations.
· Prepare ingredients while adhering to Virginia food safety standards.
· Work along-side co-workers to further develop culinary skills and train new employees.
· Successfully execute Lite-Bite and Tea service menu items.
· Bread Production (i.e. French, Sourdough, Rye, Brioche, Flatbread, Honey Wheat, Walnut, etc.)
· Production of Breakfast items (i.e. Muffins, Pastries, Croissants, etc.)
· Cookie Production

POSITION REQUIREMENTS INCLUDE

· Minimum of four years professional culinary experience with a concentration in baking & pastry.
· Positive “can do” attitude, solid communication skills and the ability to articulate complicated ideas to all staff including management.
· Encourage and build mutual trust, respect, and cooperation among team members.
· Self-motivated; ability to excel under pressure.
· Expertise in product identification and use.
· Knowledge of International cuisine and technique.
· Ability to consistently prepare food as standards.
· Preferred certification in food safety and sanitation.
· Able to kneel, bend, and stand for extended periods.
· Able to withstand temperatures up to 105 degrees & lift 50 pounds.

Those who excel on the team at The Inn at Little Washington are those with a winning smile and a strong desire to please others. If making a guest's day is something you find exciting and rewarding, The Inn would love to hear from you!

The Inn at Little Washington offers employee benefits including medical, dental, vision, life, and disability insurance after 30 days of employment, paid vacation and sick time, and gift shop discounts.

Please Apply at https://www.harri.com/The-Inn-At-Little-Washington

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About The Inn at Little Washington

Join one of America’s most award-winning restaurants, The Inn at Little Washington.

The Inn at Little Washington’s most recent awards include:

· 2 Michelin Stars – one of only 3 restaurants in the DC area so recognized, one of only 23 in the nation · 5 James Beard Awards, including Best Chef and Best Restaurant in America · Forbes 5-Star award for the restaurant – 25 years in a row, and one of only 40 restaurants in the US awarded 5-Stars · Forbes 5-Star award for lodging – 26 years in a row · AAA 5-Diamond award for the restaurant – 28 years in a row, making The Inn the longest-tenured restaurant in the history of the program · AAA 5-Diamond award for lodging – 26 years in a row · 4 Stars (top rating) in Washington Post’s Fall Dining Guide for 2017 · Wine Spectator Grand Award – 21 years in a row, the only restaurant so recognized in Virginia, Maryland, and the District of Columbia · Chef Patrick O’Connell was selected for Le Chef Magazine’s Top 100 Chefs in the World list for 2015 – one of only 10 American chefs included.

From the Michelin Guide:

“Nestled in a tiny Virginia town on the edge of Shenandoah National Park about 70 miles from the nation’s capital, The Inn at Little Washington has long been the domain of Chef Patrick O’Connell and a destination in itself. The remote establishment began life as a garage built in the late 1890’s, and has evolved since opening in 1978 into a culinary campus with guestrooms, a farmer’s market, and shops.

This much-lauded Southern getaway was built for celebrating special occasions. More is more when it comes to the décor of these dining rooms – tapestries, tasseled silk lampshades, billowing fabrics, and floral patterns produce a riotous sense of opulence. Tables are elegantly set with the chef’s personal collection of implements, some of which he has designed himself.

Guests choose from three tasting menus highlighting American cuisine often prepared using local product, pulled from the restaurant’s own gardens. Chilled veal tongue arrives with pickled vegetables and horseradish and mustard ice cream; while fried soft-shell crabs are sauced with orange and ginger. A perfectly seared duck breast gets a drizzle of brandied cherries plucked from the on-site orchard.”

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