Cafe Sous Chef

The Inn at Little Washington, located in the picturesque town of Washington, Virginia, offers a unique environment since 1978. Known for its accolades including Michelin 3 Stars, Forbes 5 Stars, and Wine Spectator Grand Award, The Inn at Little Washington is part of Relais & Châteaux. Join our dynamic team and embark on your career journey.

About the role

The Cafe Sous Chef reports directly to the Café Chef. This role oversees all savory staff and activities, ensuring the successful execution of the menu. Key responsibilities include:

• Execution of lunch and dinner service, plating, expediting from the pass, and leading the brigade.
• Oversight of all cooks (CDPs), stewards, and other employees within the Patty O’s culinary team.
• Work line stations, when necessary, to ensure team success.
• Execute delegated administrative duties such as ordering, inventories, and scheduling.
• Oversight and tasting of all dishes and prep daily to ensure consistency and quality.
• Direction of kitchen cleaning and daily organization with culinary, porter, and stewarding staff.
• Assistance in execution of special events.
• Oversight and development of the Café menu and dishes.
• Constant review, training, and development of the Café staff.
• Hold line staff accountable to established SOPs, conduct proper documentation, and disciplinary actions, as necessary.
• Coordination of ordering and systems with the purchasing department.
• Ongoing communication with FOH management to enhance the guest experience.

Qualifications

• ServSafe Manager certification.
• Strong understanding of culinary administrative duties, labor management, and delegation.
• Exceptionally strong fundamental culinary skills in preparation, cooking, and health standards.
• Strong eye for detail and understanding of quality and execution regarding all food for hotel and restaurant guests.
• Dynamic leadership ability to train staff.
• Positive attitude and welcoming demeanor; approachable for culinary team members.
• Ability to order product as needed for operations.
• Strong sense of product knowledge for ordering and educating staff.
• Manager ServSafe certification within six months of full-time employment.
• Minimum of 3 years professional experience cooking, preferably at a Michelin level.
• Management and leadership experience in a fine dining BOH/culinary setting.
• Associate’s degree in culinary arts.

Skills

• Strong understanding of ordering, cost control, labor efficiency, storage, and cleanliness.
• Strong communication skills.
• Desire to teach and learn on the job, sharing knowledge and guiding staff.
• Ability to problem solve and react quickly to issues.
• Independent desire to improve and push forward culinary standards.
• Well-developed palate and sense of Chef Patrick’s culinary vision and perspective on food.

Physical Demands

• Ability to lift 50 lbs.
• Ability to stand for long periods of time (8-10 hours consistently).
• Exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold.
• Availability and understanding of extended workweeks (40-50 hours).