Job Description

Overview 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 our growing team of exceptional people. On-the-job training, advancement potential, flexible schedules, amazing benefits, and competitive pay. Some of our awards include Michelin 3 Stars, Forbes 5 Stars, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux. 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 and oversees 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 role plans, preps, sets up and prepares quality products in all areas and executes evening dinner service for the 3-star kitchen. Additional responsibilities include costing, scheduling, inventory, hiring, training, and R&D while maintaining standards and developing new procedures for continued growth and success. Essential Functions Oversight of culinary management. Scheduling and hiring as needed for department. Planning for special events and holidays. Communication with maintenance and stewarding about kitchen mechanical issues. Ordering and purchasing of small wares, service ware, and tools for kitchen operations. Menu development, execution, and recipe development. Working pass/expo for dinner service nightly. Ongoing communication with FOH management to strengthen guest experience. Oversight of event and staff meal service, plating, and banquet management. Placement and oversight of all orders for operations and functions. Oversight and tasting of all dishes and daily prep. Direction of kitchen cleaning and daily organization. Working events for service and covering shifts if short-staffed. Menu and recipe development for all facets of kitchen operations. OTJ training for all staff/culinary employees. General assessment and growth of the brigade and creation of SOPs as needed. Assisting with interviewing and hiring staff for the team. Coordination of ordering and systems with purchasing department. Communicate daily with all culinary management. Attend managerial and departmental meetings and contribute value. Assist in ordering and inventory of tools, china and service wares as needed. Costing, tracking, record-keeping, and creation/implementation for menus and events. Monitor labor and efficiency; adjust scheduling to meet budgetary guidelines and guest expectations. Qualifications Required Exceptionally strong fundamental skills in preparation, cooking, and health standards. Strong eye for detail and understanding of quality and execution for hotel and restaurant guests. Leadership ability to train staff and oversee a culinary team. Menu development to create new dish offerings and documenting recipes. Strong knowledge of food/labor costing and controls to maintain costs within budgets. Ability to order product as needed for operations. Strong product knowledge for ordering and staff education. Manager Serve Safe certification. Basic knowledge of Microsoft Office. Strong sense of urgency and willingness to continue to improve and grow culinary operations. Understanding of the holistic vision and direction of the Inn and kitchen operations. Ability to follow guidance from senior management effectively, efficiently, and appropriately. Other duties as assigned. Desirable Minimum of 5 years professional management experience, preferably at a Michelin level. Management and leadership experience in a fine dining BOH/culinary setting. Associate’s degree in culinary arts. Positive attitude. Skills Understanding of ordering, cost control, labor efficiency, storage, and cleanliness. Excellent communication, organization, and problem-solving skills. Strong organizational and planning skills. Ability to troubleshoot and respond quickly to issues during a shift. Desire to teach and learn on the job, guiding staff to work productively and efficiently. Ability to comprehend management directives and goals to ensure efficiency. Curiosity to seek solutions beyond standard responsibilities. Excellent time management and ability to multi-task. Remain calm under pressure. Identify and take corrective action when problems arise. Well-developed palate and alignment with Chef Patrick’s culinary vision. Exceptional technical cooking skills and training in classic culinary preparation. Physical Demands Ability to lift 50 lbs. Ability to stand for long periods (5-6 hours). Hours often exceed a standard workweek (40-50 hours). Seniority level Director Employment type Full-time Job function Management and Manufacturing Industries Hospitality #J-18808-Ljbffr The Inn at Little Washington

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