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 role of the Executive Pastry Chef is to plan, organize, control and direct the work of all employees working under the Inn at Little Washington organization within the baking and pastry realm. This individual provides oversight with the pastry management team in both Patty-O’s bakery and the 3 Michelin-starred main kitchen at the Inn at Little Washington as well as banquet/event functions and any future culinary endeavors due to expansion. The position is responsible for preparation and delegation of all sweet items, pastries, cakes, ice creams, sorbets, breads, and plated desserts while ensuring superior quality and consistency. The Executive Pastry Chef also will work with the Head Baker and Pastry Chef(s) on the preparation, baking and finishing of all bread, breakfast vennoiserie, cookies and other specified baked goods in accordance with departmental quality standards and specifications.  They are required to plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop, costing, scheduling, inventory, hiring, training, and R&D are all expected responsibilities of the role while maintaining all previous standards and developing new and relevant procedures for continued growth and success.

ESSENTIAL FUNCTIONS

1.        Directs the production of all baked goods in the required volume and establishes quality standards.  Supervises all bake shop personnel through guiding, counseling and training them in the proper performance of their duties. 

2.        Orders all raw materials (independently or through the purchaser) needed to maintain production of required volume. 

3.        Originates recipes and issues recipes to cooks/bakers/managers while ensuring that they are followed directly.  Minimizes waste and inspects all raw materials to ensure quality standards are met. 

4.        Maintains the bakery and pastry section and its equipment in a clean, sanitary and fully operational condition.  Implements established safety policies and ensure they are followed. 

5.        Assist in the planning and development of menus for the restaurants, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.

6.        Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.

7.        Ensure that sanitation standards as set forth by local, state, and federal regulations are complying, as well as the cleanliness and organization of the kitchen(s).

8.        Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.

9.        Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.

10.     Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

11.     Meet with the Culinary Director, Senior Culinary Managers, and Proprietor to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

12.     Strong kitchen and leadership skills with a proven ability to coach staff.

1. Sees coaching and developing others as an important part of the job.
2. Address disharmony or conflict in the team; create a no-blame culture.
3. Create a learning environment where learning is respected and attended.
4. Encourage and build mutual trust, respect, and cooperation among team members.
5. Encourage employees to come up with operational innovations.
6. Supervising workers to ensure compliance with occupational, health, and safety standards.
1. Develop workable solutions to solve routine department and guest-related problems.
1. Apply good judgment, able to bend a rule for a guest in order to create an excellent experience.
2. Introduce efficiencies that are measurable and make a positive impact on the operation.
3. React quickly and effectively to unplanned operational needs, while remaining calm under pressure. 
1. Accept the need for flexibility and respond to evolving circumstances.
2. Results-oriented and ability to confront unforeseen problems constructively.
3. Positively manage facial expressions, gestures and physical impact of self when communicating.
4. Ability to handle multiple tasks and prioritize workload in a deadline-driven and demanding environment.

16.     Other related assignments as necessary.

QUALIFICATIONS:

1.        Expert skill set in international cuisine and technique.

2.        Minimum of 5-8 years’ professional experience cooking and 3-5 management experience, preferably at the Michelin level.

3.        Expertise in product identification and use.

4.        Positive “can do” attitude, exceptional communication skills and the ability to articulate complicated ideas to all staff including senior management.

5.        Self-motivated; ability to excel under pressure.

6.        Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service.

7.        Ability to solve problems and react quickly to any issues which arise during a shift.

8.        Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible.

9.        Ability to calculate figures and amounts, such as recipe yields, serving size, weight, and temperature conversion.

10.     Ability to work a flexible schedule, including nights, weekends, and holidays.

SKILLS:

1.        Plan, prepare, set-up and provide consistent, timely and organized quality service in all areas of food production in accordance with standards.

2.       Develop specific goals and plans to prioritize, systematize, and accomplish all work needed for the pastry program(s).

3.        Analyze information and evaluate results to choose the best solution and solve problems.

4.        Strictly adhere to recipes and standards for product preparation and plating.

5.        Demonstrate excellent knife skills, cooking skills and safe operation of all kitchen equipment.

1. Must be organized, self-motivated, proactive, with a strong attention to detail.
2. Strong written and verbal communication skills and organization of all aspects of the pastry/baking operation.

PHYSICAL DEMANDS

1.        Ability to lift 50 lbs.

2.        Ability to stand for long periods of time (8-10 hours consistently).

3.        Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold.

4.        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.

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 role of the Executive Pastry Chef is to plan, organize, control and direct the work of all employees working under the Inn at Little Washington organization within the baking and pastry realm. This individual provides oversight with the pastry management team in both Patty-O’s bakery and the 3 Michelin-starred main kitchen at the Inn at Little Washington as well as banquet/event functions and any future culinary endeavors due to expansion. The position is responsible for preparation and delegation of all sweet items, pastries, cakes, ice creams, sorbets, breads, and plated desserts while ensuring superior quality and consistency. The Executive Pastry Chef also will work with the Head Baker and Pastry Chef(s) on the preparation, baking and finishing of all bread, breakfast vennoiserie, cookies and other specified baked goods in accordance with departmental quality standards and specifications.  They are required to plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop, costing, scheduling, inventory, hiring, training, and R&D are all expected responsibilities of the role while maintaining all previous standards and developing new and relevant procedures for continued growth and success.

ESSENTIAL FUNCTIONS

1.        Directs the production of all baked goods in the required volume and establishes quality standards.  Supervises all bake shop personnel through guiding, counseling and training them in the proper performance of their duties. 

2.        Orders all raw materials (independently or through the purchaser) needed to maintain production of required volume. 

3.        Originates recipes and issues recipes to cooks/bakers/managers while ensuring that they are followed directly.  Minimizes waste and inspects all raw materials to ensure quality standards are met. 

4.        Maintains the bakery and pastry section and its equipment in a clean, sanitary and fully operational condition.  Implements established safety policies and ensure they are followed. 

5.        Assist in the planning and development of menus for the restaurants, ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration.

6.        Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.

7.        Ensure that sanitation standards as set forth by local, state, and federal regulations are complying, as well as the cleanliness and organization of the kitchen(s).

8.        Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality.

9.        Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.

10.     Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

11.     Meet with the Culinary Director, Senior Culinary Managers, and Proprietor to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

12.     Strong kitchen and leadership skills with a proven ability to coach staff.

1. Sees coaching and developing others as an important part of the job.
2. Address disharmony or conflict in the team; create a no-blame culture.
3. Create a learning environment where learning is respected and attended.
4. Encourage and build mutual trust, respect, and cooperation among team members.
5. Encourage employees to come up with operational innovations.
6. Supervising workers to ensure compliance with occupational, health, and safety standards.
1. Develop workable solutions to solve routine department and guest-related problems.
1. Apply good judgment, able to bend a rule for a guest in order to create an excellent experience.
2. Introduce efficiencies that are measurable and make a positive impact on the operation.
3. React quickly and effectively to unplanned operational needs, while remaining calm under pressure. 
1. Accept the need for flexibility and respond to evolving circumstances.
2. Results-oriented and ability to confront unforeseen problems constructively.
3. Positively manage facial expressions, gestures and physical impact of self when communicating.
4. Ability to handle multiple tasks and prioritize workload in a deadline-driven and demanding environment.

16.     Other related assignments as necessary.

QUALIFICATIONS:

1.        Expert skill set in international cuisine and technique.

2.        Minimum of 5-8 years’ professional experience cooking and 3-5 management experience, preferably at the Michelin level.

3.        Expertise in product identification and use.

4.        Positive “can do” attitude, exceptional communication skills and the ability to articulate complicated ideas to all staff including senior management.

5.        Self-motivated; ability to excel under pressure.

6.        Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service.

7.        Ability to solve problems and react quickly to any issues which arise during a shift.

8.        Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible.

9.        Ability to calculate figures and amounts, such as recipe yields, serving size, weight, and temperature conversion.

10.     Ability to work a flexible schedule, including nights, weekends, and holidays.

SKILLS:

1.        Plan, prepare, set-up and provide consistent, timely and organized quality service in all areas of food production in accordance with standards.

2.       Develop specific goals and plans to prioritize, systematize, and accomplish all work needed for the pastry program(s).

3.        Analyze information and evaluate results to choose the best solution and solve problems.

4.        Strictly adhere to recipes and standards for product preparation and plating.

5.        Demonstrate excellent knife skills, cooking skills and safe operation of all kitchen equipment.

1. Must be organized, self-motivated, proactive, with a strong attention to detail.
2. Strong written and verbal communication skills and organization of all aspects of the pastry/baking operation.

PHYSICAL DEMANDS

1.        Ability to lift 50 lbs.

2.        Ability to stand for long periods of time (8-10 hours consistently).

3.        Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold.

4.        Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours).