Baker

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. Patty O's Café & Bakery is one of the restaurants by Patrick O'Connell, the award-winning chef and proprietor of The Inn at Little Washington. Open since the fall of 2021, Patty O's features American classics inspired by Chef O'Connell's childhood, as well as magical dream-like murals, incredible handcrafted cocktails, wine, beer, and a grab-and-go bakery of delightful French-inspired pastries.

Why Join Our Team

• 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

Responsibilities

• Demonstrates excellent knife skills
• Applies a firm grasp of baking and pastry skills and techniques, including expert knowledge and safe operation of all kitchen equipment
• Assists in ensuring standards and policies are available for team members to create and maintain a safe workplace environment
• Organizes and consistently updates all recipes and standards for product preparation and execution
• Effectively manages all projects assigned by management
• Upholds implemented standards and policies for maintaining a clean and sanitary work environment according to Virginia State Health regulations
• Performs daily analysis of stations and products to ensure all standards are met and monitors/improves consistency of bread quality
• Follows guidance and direction from management effectively, efficiently, and appropriately
• Checks and communicates timelines regarding the production list for the day
• Assesses dry goods for scaling kits and properly mises bread production kits out daily
• Facilitates delivery of bread to the correct kitchens around the property in a timely manner
• Communicates with sous chefs in all kitchens regarding bakery orders and necessary adjustments
• Organizes the speed rack in an efficient manner for delivery
• Ensures all bread is warmed to the correct temperature for delivery outside of the bakery
• Wraps, consolidates, labels, and rotates breads daily
• Follows FIFO for finished bread products on the speed rack
• Performs other duties as assigned

Requirements

• Minimum 3 years bakery experience, preferably at a fine-dining or Michelin level
• Associate’s Degree in Culinary Arts
• ServSafe certification within six months of full-time employment
• Strong knowledge and ability in all fundamental baking and pastry techniques and preparations
• Ability to judge and adjust food items to meet the specific criteria of the menu and uphold the standards of the bakery
• Ability to train, coach, and mentor all staff members
• Positive attitude and welcoming demeanor; approachability for culinary team members
• Eagerness to continue to improve and grow bakery operations
• Ability to prioritize, organize, and follow through to meet deadlines and production schedules
• Expertise in product identification and use

Preferred Qualifications

• Minimum of 5 years professional experience cooking, preferably at a Michelin level
• Management and leadership experience in a fine-dining bakery setting
• Strong background in international baking and pastry techniques
• ServSafe Manager certified

Skills

• Strong communication and record-keeping skills
• Ability to mix, fold, divide, and shape breads
• Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible
• Ability to problem-solve and react quickly to any issues which arise during a shift
• Ability and willingness to identify and take immediate corrective action when problems or opportunities arise
• Develop specific goals and plans to prioritize, systematize, and accomplish the work
• Strict adherence to recipes and standards for product preparation and production
• A growing sense of Chef Patrick’s culinary vision and perspective on food with a developing palate

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)