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Junior Sous Chef
The Inn at Little Washington
Middle St and Main St, Washington, VA 22747
The Inn at Little Washington hiring Junior Sous Chef in Washington, VA

The Inn at Little Washington hiring Junior Sous Chef in Washington, VA

The Inn at Little WashingtonMore Info

Full Time • Salary (Based on Experience)
Expired: Mar 30, 2024

Sorry, this job expired on Mar 30, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

 JOB DESCRIPTION

Position Title:    Jr. Sous Chef                                                                        Location: Washington, VA

Department:      Culinary                                                                                FLSA Status:   

Reports to:         Senior Sous Chef, Chef de Cuisine                                     Effective Date: 

 

SUMMARY                          

The Junior Sous Chef is responsible for leading the culinary team with hands-on training, cleaning, organization, planning and guidance. The position requires daily oversight of the kitchen staff and ensuring all standards in the IALW kitchen are followed and upheld. Additionally, the Junior Sous Chef will cover stations as needed on cook’s days off and assist the Senior Sous Chef with ordering, management, and recipe development.

 

ESSENTIAL FUNCTIONS

  1. Inspection of station mise en place and practices daily, taking corrective action as needed.
  2. Consistent training and collaboration with CDP’s regarding execution of all station needs.
  3. Execution and fundamental understanding of all stations in the kitchen.
  4. Handling ordering and purveyor accounts as directed by the Sous Chef on duty.
  5. Organizing, creating, and maintaining standard operating procedures for cleaning and storage with the culinary brigade.
  6. Daily communication with sous chefs in all kitchens regarding orders and necessary adjustments.
  7. Identify, rectify, and report actual and potential problems to Sous Chef to ensure workplace and environmental safety and cohesion.
  8. Checks and communicates timelines regarding the production list for the day.
  9. Organization and consistent updates of all recipes and standards for product preparation and execution.
  10. Demonstrates excellent knife skills. Proficient culinary skills and techniques, in addition to expert knowledge and of all kitchen equipment.
  11. Daily analysis of stations and products to ensure all kitchen standards are met.
  12. Assisting with recruitment for student externships.
  13. Assignment and delegation of tasks based on level of priority to various culinary team members.
  14. Ability to collaborate and understand the scheduling of culinary employees.
  15. Assists and learns recipe writing and formatting.
  16. Ability to write professional and clear daily emails.
  17. Ability to order specialty products from vendors correctly and consistently.
  18. Placement and oversight of all orders as needed for operations and functions.
  19. Oversight and tasting of all dishes/daily prep with the sous chef on duty.
  20. Coordination of surplus products to be utilized within the employee meal program.
  21. Direction of kitchen cleaning and daily organization.
  22. Working the events for service, covering shifts as needed or scheduled.
  23. Costing, tracking, record-keeping, and implementation of such for menus, events, and employee meal.
  24. Communication with fellow managers and cooks to ensure all changes and updates to the kitchen operation are being implemented effectively and appropriately.
  25. Other duties, as assigned.

 

QUALIFICATIONS

 

Required

  1. Strong fundamental skills in preparation, cooking, and classic technique.
  2. Associate’s degree in culinary arts or baking and pastry.
  3. Manager Servsafe certification.
  4. Minimum of 3-5 years professional experience cooking, preferably at a Michelin level.
  5. Basic understanding of ordering, cost control and labor efficiency.
  6. Strong understanding of storage, and cleanliness.
  7. Strong communication skills.
  8. Ability to problem solve and react quickly to any issues which arise during a shift.
  9. Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible.
  10. Positive attitude and welcoming demeanor; approachability for culinary team members.
  11. Eagerness to continue to improve and grow culinary operations.
  12. Ability to prioritize, organize and follow through to meet deadlines and production schedules.
  13. Expertise in product identification and use.

 

Desirable

  1. Management and leadership experience in a BOH/culinary setting.
  2. Experience cooking in a fine-dining setting such as Forbes.
  3. Associate’s degree in culinary arts.
  4. Bilingual in Spanish and English.

 

SKILLS

  1. Excellent communication, organization, and problem-solving skills.
  2. Strong organizational and planning skills.
  3. Ability to problem solve and react quickly to any issues which arise during a shift.
  4. Desire to teach and learn on the job, sharing knowledge and guide staff to work as productively and efficiently as possible.
  5. Strong communication and record keeping skills.
  6. Ability to comprehend all management directives and goals to ensure efficiency in all aspects of culinary operations.
  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.

PHYSICAL DEMANDS

 

  1. Ability to lift 50 lbs.
  2. Ability to stand for long periods of time (3-4 hours consistently).
  3. Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours).

**The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws*

 

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


Compensation Details

Compensation: Salary (Based on Experience)

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


View Job Description

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Part of The Inn at Little Washington and Patty O's

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

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

• 3 Michelin Stars – the first and only three star restaurant in The Nation’s Capital
• La Liste, a French-based guide to the world’s best restaurants, ranked The Inn #3 in the U.S. and #5 in the world
• Forbes 5-Star award for restaurant and lodging
• AAA 5-Diamond award for restaurant and lodging
• Wine Spectator Grand Award
• The Washington Post’s Fall Dining Guide for 2018 honored The Inn by inducting the restaurant into its inaugural “D.C. Restaurant Hall of Fame”
• In 2019, the James Beard Foundation presented Chef Patrick O'Connell with the Lifetime Achievement Award.

Awards
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