Pastry Chef de Partie I

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

SUMMARY

The Pastry Chef de Partie 1 position is responsible for the leadership of their section and direct oversight, preparation, and execution of all mise-en-place required for that station. This position requires an overall understanding of execution of all dishes on the menu, and the expectations of service. A pastry chef de partie 1 is expected to have strong fundamental skills and be able to lead other team members in a focused and organized manner. Additionally, a pastry chef de partie 1 may be responsible for the training of other cooks, as well as their productivity and evaluation daily.

ESSENTIAL FUNCTIONS

• Daily mise en place and execution of prep and plating for service
• General cleaning and sanitation duties as directed by culinary management.
• Ability to portion out and preset bakery items for the next day.
• Excellent record keeping and tracking skills.
• Ability to take daily inventory of call bulk products and bakery produced goods.
• Daily analysis of station and product to ensure all standards and quality issues are met.
• Ordering and evaluating prep with direct supervisor.
• Knowledge of bakery equipment; ability to clean and maintain all ovens, mixers, and large equipment.
• Communicating the ordering of raw products from management team as menu dictates.
• Acurate evaluation of daily prep for quality and quantity based on business levels.
• Lead and assist PCDP 2 and PCDP 3 if working on a team section, or as needed in the absence of Bakery Pastry Sous.
• Following guidance and direction from senior management effectively, efficiently, and appropriately
• Other related assignments as necessary.

QUALIFICATIONS

Required

• Minimum of 2 years professional line cook experience, high volume preferred.
• Associate’s degree in culinary arts

Desirable

• A positive attitude
• 1 year of lead cook experience.
• Servsafe certification within six months of full-time employment.
• Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service.
• 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.

SKILLS

• Plan, prepare, set-up and provide consistent, timely and organized quality service in all areas of food production in accordance with standards.
• Strong fundamental skills in all basic techniques and pastry execution. A sense of flavor development and evaluation of prep is necessary for this position.
• Develop specific goals and plans to prioritize, systematize, and accomplish your work.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Strictly adhere to recipes and standards for product preparation and plating
• Demonstrate excellent knife skills, cooking skills and safe operation of all kitchen equipment.
• Complete and oversee opening and closing checklists for each shift.

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)