Pastry Chef de Partie III

Located in the picturesque town of Washington, Virginia.

SUMMARY

The Pastry Chef de Partie  III position is responsible for daily prep and execution of service on their assigned station. A pastry chef de partie III is expected to work under the guidance of a pastry CDP 1 or 2 and follow all the procedures and tasks given by the lead cook on the station. This position requires an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish as directed during prep and service. A pastry chef de partie III is expected to have fundamental skills and be able to work quickly and efficiently with other team members in a focused and organized manner. This position is an entry level position in the Inn at Little Washington brigade and individuals should have a strong desire to learn and grow within the kitchen environment.

ESSENTIAL FUNCTIONS

• Plan, prepare, set-up and provide consistent, timely and organized quality service in all areas of pastry production including an emphasis on plating in accordance with standards.
• Strictly adhere to recipes and standards for product preparation and plating.
• Demonstrate competent knife skills, basic pastry techniques & knowledge, measuring ingredients, mixing methods, and safe operation of all kitchen equipment.
• Daily analysis of station and product to ensure all standards and quality issues are met.
• Accurately follow and execute recipes for assigned station.
• Proper and thorough break down, or hand over, of station at the end of shift.
• General cleaning and sanitation duties as directed by culinary management, as well as lead cooks.
• Other related assignments as necessary.

QUALIFICATIONS

Required

• General fundamental skills in all basic pastry techniques and knife cuts.
• A sense of flavor development and evaluation of prep is necessary for this position.
• Strong desire to grow and develop one’s craft and skills within the kitchen environment.
• Sersave certification within the first six months of full-time employment.

 Desirable

• Associate’s degree in culinary arts
• Minimum of 1-2 years professional experience cooking, preferably in a fast paced, high volume environment.
• Bi-lingual in English and Spanish.

SKILLS

• Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service.
• Self-motivated; ability to excel under pressure.
• Strong communication skills and practices
• Ability to problem solve and react quickly to any issues which arise during a shift.
• Ability to consistently prepare and or plate food as directed.
• Basic knowledge in product identification and use, international cuisine, and pastry techniques.

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).

Located in the picturesque town of Washington, Virginia.

SUMMARY

The Pastry Chef de Partie  III position is responsible for daily prep and execution of service on their assigned station. A pastry chef de partie III is expected to work under the guidance of a pastry CDP 1 or 2 and follow all the procedures and tasks given by the lead cook on the station. This position requires an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish as directed during prep and service. A pastry chef de partie III is expected to have fundamental skills and be able to work quickly and efficiently with other team members in a focused and organized manner. This position is an entry level position in the Inn at Little Washington brigade and individuals should have a strong desire to learn and grow within the kitchen environment.

ESSENTIAL FUNCTIONS

• Plan, prepare, set-up and provide consistent, timely and organized quality service in all areas of pastry production including an emphasis on plating in accordance with standards.
• Strictly adhere to recipes and standards for product preparation and plating.
• Demonstrate competent knife skills, basic pastry techniques & knowledge, measuring ingredients, mixing methods, and safe operation of all kitchen equipment.
• Daily analysis of station and product to ensure all standards and quality issues are met.
• Accurately follow and execute recipes for assigned station.
• Proper and thorough break down, or hand over, of station at the end of shift.
• General cleaning and sanitation duties as directed by culinary management, as well as lead cooks.
• Other related assignments as necessary.

QUALIFICATIONS

Required

• General fundamental skills in all basic pastry techniques and knife cuts.
• A sense of flavor development and evaluation of prep is necessary for this position.
• Strong desire to grow and develop one’s craft and skills within the kitchen environment.
• Sersave certification within the first six months of full-time employment.

 Desirable

• Associate’s degree in culinary arts
• Minimum of 1-2 years professional experience cooking, preferably in a fast paced, high volume environment.
• Bi-lingual in English and Spanish.

SKILLS

• Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service.
• Self-motivated; ability to excel under pressure.
• Strong communication skills and practices
• Ability to problem solve and react quickly to any issues which arise during a shift.
• Ability to consistently prepare and or plate food as directed.
• Basic knowledge in product identification and use, international cuisine, and pastry techniques.

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).