Executive Sous Chef

Since 1978 The Inn at Little Washington, located at the foothills of the Blue Ridge mountains, has been one of the most decorated restaurants and hotels in the world. The company offers on‑the‑job training, advancement potential, flexible schedules, amazing benefits, and competitive pay. Your next career awaits.

Some of our awards include Michelin 3 Stars, Forbes 5 Stars, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux.

• Health, vision and dental insurance (full time employees)
• Paid time off (Full time زیادہ employees)
• 401(k) retirement plan with match
• On‑the‑job training
• Employee education allowance
• Advancementismarion potential
• Flexible schedules
• Employee appreciation events
• Complimentary uniforms
• Delicious “family” meals daily prepared by the chefs
• Referral bonuses
• Competitive pay

The Inn at Little Washington Culinary Team will invite all qualified candidates to property to attend a Stage Interview as part of the interview process. Based on this interview and previous qualifications demonstrated in the face‑to‑face interview and via your resume, a culinary leader will determine the position title and pay rate offered.

The role of the Executive Sous Chef is to plan, organize, control and direct the work of all employees within the main kitchen of the Inn at Little Washington. This individual provides oversight with the culinary management team in the Michelin‑starred kitchen at the Inn at Little Washington as well as banquet/event functions and any future culinary endeavors involving the restaurant.

The position is responsible for preparation and delegation of all savory items and oversight while ensuring superior quality and consistency. The Executive Sous Chef will manage the other sous chefs and culinary leaders on a daily basis in accordance with departmental quality standards and specifications. This position is required to plan, prep, set up and prepare quality products in all areas and execute evening dinner service for the 3‑star kitchen.

Additional responsibilities include costing, scheduling, inventory, hiring, training, and R&D while maintaining all previous standards and developing new and relevant procedures for continued growth and success.

• Oversight of culinary management.
• Scheduling and hiring as needed for department.
• Planning for special events and holidays.
• Communication with maintenance and stewarding about mechanical issues related to the kitchen.
• Ordering and purchasing of small wares, service ware, and tools for kitchen operations.
• Menu development, execution, and recipe development.
• Working pass/expo for dinner service nightly.
• Ongoing communication with FOH management to continue toений strengthen all aspects of the guest experience.
• Oversight of event and staff meal service, plating, and the banquet management.
• Placement and oversight of all orders as needed for operations and functions.
• Oversight and tasting of all dishes/daily prep.
• Direction of kitchen cleaning and daily organization.
• Working the events for service, covering shifts if short staffed.
• Menu and recipe development for all facets of kitchen operations.
• Constant review and OTJ training for all staff/culinary employees.
• General assessment and growth of the brigade and creation убед of SOPs as needed.
• Assisting with interviewing and hiring staff for the team.
• Coordination of ordering and systems with purchasing department.
• Communicate daily with all culinary management.
• Attend managerial and departmental meetings and bring value to the discussion.
• Assist in ordering and inventory of specific tools, china and additional service wares as business demands.
• Costing, tracking, record‑keeping, and creation/implementation of such for menus, events, and other functions.
• Monitoring labor and efficiency of staff working within the team. Review of labor reports and proactive solutions to any need for reduction or increase in scheduling to meet budgetary guidelines and guest expectations.

• Exceptionally strong fundamental skills in preparation, cooking, and health standards.
• Leadership ability to train staff and oversee a culinary team.
• Menu…