Senior 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. There is no better time to join in out growing team of exceptional people. 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.

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 Retail Sous Chef is responsible fortransforming kitchen-made products into high-quality, shelf-stable retailofferings. This includes recipe development, testing, and refinement, ensuringfood safety, creating nutrition labels, packaging design, cost management, vendor/purchasing relations, and submission of business reports. The role involvescross-department collaboration, troubleshooting, and continuous productoptimization to meet the propertys standards of excellence and consumer needs.The Retail Sous Chef is expected to work efficiently, communicate effectively, and havea strong desire to learn and grow within the culinary and retail environments. This position reports to the Executive PastryChef, with a dotted line to the Retail Shop Director.

ESSENTIAL FUNCTIONS

1. Develop, test, and refine retail foodproducts, ensure flavor, presentation, safety, and shelf stability.

2. Take products from the kitchen andapply preservation techniques (dehydration, canning, vacuum sealing, etc.) tocreate shelf-stable items, conducts stability testing and quality assurance.

3. Research industry trends and designinnovative products that meet market demands.

4. Implement and monitor strict food safety protocols, ensuringcompliance with all relevant regulations. Abilityto draft and implement HACCP plans for all areas of retail salesproduction.

5. Train team members on food preparation,safety standards, and best practices related to retail product development.

6. Assessing daily duties and monitoringperformance of the team members reporting to this role. This includes hiring, annualPerformance Review process, scheduling/payroll, & progressive discipline.

7. Assist in designing and sourcingpackaging that is attractive, functional, and compliant with safety andsustainability standards.

8. Cost out wholesale retail products byanalyzing ingredients, packaging, labor, and overhead costs; work directly withpurchasing leadership to secure optimal pricing and quality.

9. Lead the creation of accurate,compliant nutrition labels for all retail products.

10. Write & standardize recipes,production processes, and documentation for scalability and consistency.

11. Generate and analyze monthly retailperformance reports, including sales growth and product performance metrics, toinform strategic decisions.

12. Collaborate cross-functionally withsourcing, production, marketing, and quality teams to ensure seamless productlaunches and improvements.

13. Oversee billing, transfers, andinvoicing related to retail product sales, ensuring accuracy and on-timeprocessing.

14. Maintain detailed records of recipes, testresults, safety procedures, and product specifications .

15. Receiveapproval from the Chef de Cuisine or culinary management for each batch ofgoods produced.

16. Performbi-weekly and bi-annual full inventory of all perishable and non-perishableculinary relevant items for e-commerce and retail shops.

17. Supportday-to-day operations of e-commerce and retail sales as directed by the RetailSales Manager.

18. Responsiblefor maintaining culinary back-of-house standards; organization of all culinaryspaces, receiving shipments, record keeping, inventory, and other relevantmaterial as related to retail and e-commerce.

19. Conductsrecipe writing, formatting, and filing.

20. Otherrelated assignments as necessary.

QUALIFICATIONS

Required

1. Strong foundation of fundamentalskills in preparation, cooking, and classic technique.

2. Manager Servsafe certification(within90 days of hire).

3. Accredited training or ability toobtain accredited training with a HACCP certification.

4. Ability to write and follow aHACCP plan.

5. Thorough understanding of foodpreservation for retail and e-commerce usage.

6. Strong understanding of storage,food safety, and cleanliness.

7. Strong understanding ofordering and cost control.

8. Strong understanding of product identification anduse.

9. Ability to problem solve and reactquickly to any issues which arise during a shift.

10. Eagerness to continue to improve and grow culinaryand retail operations.

11. Ability to prioritize, organize and follow through to meetdeadlines and production schedules.

Desirable

1. Strongbackground in French cuisine.

2. Strong senseof creativity.

3. Previous experiencein culinary retail outlets.

1. Associates degree in culinary arts or baking and pastry.
2. Minimum of 3-5 years professional experience cooking, preferably at a Michelin level.
3. Moderate to strong computer skills, specifically with software used by The Inn (Resortsuite, Adaco, Microsoft Office Suite or additional platforms).

SKILLS

1. Basicunderstanding of tracking orders and receiving deliveries in line with standardoperating procedures established for high quality fresh product.

2. Strongcommunication skills and practice.

3. Ability toproblem solve and react quickly to any issues which arise during a shift.

4. A good senseof flavor development, and ability to season foods properly as demonstrated by culinarymanagers.

5. Strong knifeskills.

6. Strongunderstanding of all fundamental culinary techniques.

7. Solidcommunication, organization, and problem-solving skills.

8. Ability toprioritize, organize and follow through to meet deadlines and productionschedules.

9. Proficiencyin ordering.

PHYSICALDEMANDS

1. Ability towork on feet/standing for 8-10 hours consistently.

2. Ability tolift up to 50 lbs.

3. Ability topush or pull up to 50 lbs.

4. Ability tomaneuver by crawling, twisting, and reaching with ease.

5. Ability toexecute all fundamental culinary techniques proficiently with standard culinarytools/equipment.

6. Availabilityand understanding that the position often requires hours more than a standardworkweek (40-50 hours).

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.