The Inn at Little Washington
Join to apply for the
Cafe Sous Chef
role at
The Inn at Little Washington
Located in the picturesque town of Washington, Virginia, 30 minutes from Culpeper, Front Royal, and Warrenton.
Since 1978, The Inn at Little Washington has been one of the most decorated restaurants and hotels in the world, with awards such as Michelin 3 Stars, Forbes 5 Stars, Michelin Green Star, AAA 5 Diamonds, Wine Spectator Grand Award, and membership in Relais & Chateaux.
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 Café Sous Chef reports directly to the Café Chef. The role is responsible for overseeing savory staff and all related activities, ensuring continuous monitoring of production and execution of the menu with culinary staff. It includes continuous development of the dinner menu, service elements related to FOH and BOH success, and delegated ordering of product. The position requires constant training on all mise‑en‑place and projects that are part of Café operations, focusing on precision and efficiency.
Essential Functions
Execute lunch and dinner service, plating, expediting from the pass, and lead the brigade.
Oversee all cooks (CDPs), stewards, and other employees in the Café culinary team.
Work line stations as needed to ensure team success.
Execute delegated administrative duties such as ordering, inventory, and scheduling.
Oversee and taste all dishes and prep daily to ensure consistency and quality.
Direct kitchen cleaning and daily organization with culinary, porter, and stewarding staff.
Assist in execution of special events.
Oversee execution and implementation of menu and dish development.
Conduct constant review, daily training, and development of the Café staff.
Hold line staff accountable to established SOPs, conduct proper documentation and disciplinary actions as necessary.
Coordinate ordering and systems with purchasing department.
Maintain ongoing communication with FOH management to strengthen guest experience aspects.
Other duties as assigned.
Qualifications Required
ServSafe Manager certification.
Strong understanding of culinary administrative duties, labor management, and delegation.
Exceptional fundamental culinary skills in preparation, cooking, and health standards.
Strong eye for detail and understanding of quality expectations for hotel and restaurant guests.
Dynamic leadership ability to train staff.
Positive attitude and welcoming demeanor; approachability for team members.
Ability to order product as needed.
Strong product knowledge for ordering and staff education.
Strong sense of urgency.
Eagerness to improve and grow culinary operations.
Follow guidance and direction from senior management effectively and appropriately.
Other related assignments as necessary.
Desirable
Manager ServSafe certification within six months of full‑time employment.
Minimum of 3 years professional experience cooking, preferably at Michelin level.
Management and leadership experience in 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 productively.
Ability to problem‑solve and react quickly to issues during a shift.
Ability and willingness to take immediate corrective action when problems arise.
Independent desire to continue improving and pushing forward kitchen standards.
Well‑developed palate and sense of Chef Patrick’s culinary vision and perspective.
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 varying temperatures.
Availability and understanding that the position may require hours beyond a standard 40‑50 hour workweek.
We are an equal‑opportunity employer committed to diversity and inclusion. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing
Industries: Hospitality
Referrals increase your chances of interviewing by 2x.
#J-18808-Ljbffr
Cafe Sous Chef
role at
The Inn at Little Washington
Located in the picturesque town of Washington, Virginia, 30 minutes from Culpeper, Front Royal, and Warrenton.
Since 1978, The Inn at Little Washington has been one of the most decorated restaurants and hotels in the world, with awards such as Michelin 3 Stars, Forbes 5 Stars, Michelin Green Star, AAA 5 Diamonds, Wine Spectator Grand Award, and membership in Relais & Chateaux.
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 Café Sous Chef reports directly to the Café Chef. The role is responsible for overseeing savory staff and all related activities, ensuring continuous monitoring of production and execution of the menu with culinary staff. It includes continuous development of the dinner menu, service elements related to FOH and BOH success, and delegated ordering of product. The position requires constant training on all mise‑en‑place and projects that are part of Café operations, focusing on precision and efficiency.
Essential Functions
Execute lunch and dinner service, plating, expediting from the pass, and lead the brigade.
Oversee all cooks (CDPs), stewards, and other employees in the Café culinary team.
Work line stations as needed to ensure team success.
Execute delegated administrative duties such as ordering, inventory, and scheduling.
Oversee and taste all dishes and prep daily to ensure consistency and quality.
Direct kitchen cleaning and daily organization with culinary, porter, and stewarding staff.
Assist in execution of special events.
Oversee execution and implementation of menu and dish development.
Conduct constant review, daily training, and development of the Café staff.
Hold line staff accountable to established SOPs, conduct proper documentation and disciplinary actions as necessary.
Coordinate ordering and systems with purchasing department.
Maintain ongoing communication with FOH management to strengthen guest experience aspects.
Other duties as assigned.
Qualifications Required
ServSafe Manager certification.
Strong understanding of culinary administrative duties, labor management, and delegation.
Exceptional fundamental culinary skills in preparation, cooking, and health standards.
Strong eye for detail and understanding of quality expectations for hotel and restaurant guests.
Dynamic leadership ability to train staff.
Positive attitude and welcoming demeanor; approachability for team members.
Ability to order product as needed.
Strong product knowledge for ordering and staff education.
Strong sense of urgency.
Eagerness to improve and grow culinary operations.
Follow guidance and direction from senior management effectively and appropriately.
Other related assignments as necessary.
Desirable
Manager ServSafe certification within six months of full‑time employment.
Minimum of 3 years professional experience cooking, preferably at Michelin level.
Management and leadership experience in 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 productively.
Ability to problem‑solve and react quickly to issues during a shift.
Ability and willingness to take immediate corrective action when problems arise.
Independent desire to continue improving and pushing forward kitchen standards.
Well‑developed palate and sense of Chef Patrick’s culinary vision and perspective.
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 varying temperatures.
Availability and understanding that the position may require hours beyond a standard 40‑50 hour workweek.
We are an equal‑opportunity employer committed to diversity and inclusion. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing
Industries: Hospitality
Referrals increase your chances of interviewing by 2x.
#J-18808-Ljbffr