Cafe Sous Chef

Relais & Châteaux; Virginia; On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Health, vision and dental insurance

Paid time off

401(k) retirement plan with match

On-the-job training

Employee education allowance

Complimentary uniforms

Delicious family meals daily

Job summary

Relais & Châteaux is seeking a Café Sous Chef at The Inn at Little Washington in Virginia. This role involves leading lunch and dinner service, overseeing culinary staff, and ensuring quality through daily checks. The ideal candidate will have strong culinary skills, a positive attitude, and a commitment to excellence.

Applicants should have at least 3 years of experience, ideally in a fine dining environment, and a degree in culinary arts. A comprehensive benefits package is offered, including health insurance and a 401(k) plan.

Qualifications

• 3+ years professional cooking experience, preferably at a Michelin level.
• Manager ServSafe certification within six months of full-time employment.
• Management and leadership experience in a fine dining BOH setting.

Responsibilities

• Lead lunch and dinner service and oversee all culinary staff.
• Ensure quality consistency of all dishes and daily prep.
• Assist in menu and dish development.

Skills

Strong understanding of culinary administrative duties

Strong fundamental culinary skills

Dynamic leadership ability

Positive attitude

Problem-solving ability

Education

Associate's degree in culinary arts

Job description

Company Description

Located in the picturesque town of Washington, Virginia.

30 minutes from Culpeper, Front Royal, and Warrenton, Virginia.

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

• 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
• Employee appreciation events
• Complimentary uniforms
• Delicious “family” meals daily prepared by the chefs
• Competitive pay

Job Description

SUMMARY

The Café Sous Chef reports directly to the Café Chef. The position is responsible for all savory staff and activity oversight, continuous monitoring of production and menu execution, development of the dinner menu, FOH and BOH service success, and ordering of product as delegated. The role requires constant training on all mise‑en‑place and projects with a focus on precision and efficiency.

ESSENTIAL FUNCTIONS

1. Execution of lunch and dinner service, plating, expediting from the pass, and leading the brigade.
2. Oversight of all cooks (CDPs), stewards and other employees working within the culinary team.
3. Work line stations, when necessary, to ensure team success.
4. Execute delegated administrative duties such as ordering, inventories, and scheduling.
5. Oversight and tasting of all dishes and prep daily to ensure consistency and quality.
6. Direction of kitchen cleaning and organization with culinary, porter and stewarding staff.
7. Assistance in execution of special events.
8. Oversight of execution and implementation of menu and dish development.
9. Constant review, daily training, and development of the Café staff.
10. Hold line staff accountable to established SOPs, conduct proper documentation and disciplinary actions, as necessary.
11. Coordination of ordering and systems with purchasing department.
12. Ongoing communication with FOH management to strengthen the guest experience.
13. Other duties, as assigned.

QUALIFICATIONS

Required

• Strong understanding of culinary administrative duties, labor management and delegation.
• Exceptionally strong fundamental culinary skills in preparation, cooking, and health standards.
• Strong eye for detail and understanding of expectations for quality and execution for hotel and restaurant guests.
• Dynamic leadership ability to train staff.
• Positive attitude and welcoming demeanor; approachability for culinary team members.
• Ability to order product as needed for operations.
• Strong sense of product knowledge for ordering and educating staff.
• Strong sense of urgency.
• Eagerness to continue to improve and grow culinary operations.
• Following guidance and direction from senior management effectively, efficiently, and appropriately.
• Other related assignments as necessary.

Additional qualifications

• Manager ServSafe certification within six months of full‑time employment.
• Minimum of 3 years professional experience cooking, preferably at a Michelin level.
• Management and leadership experience in a fine dining BOH/culinary setting.
• Associate’s degree in culinary arts.

SKILLS

• Strong understanding of ordering, cost control, labor efficiency, storage, and cleanliness.
• Desire to teach and learn on the job, sharing knowledge and guiding staff to work productively and efficiently.
• Ability to problem‑solve and react quickly to any issues during a shift.
• Ability and willingness to identify and take immediate corrective action when problems or opportunities arise.
• Independent desire to continue to improve and push forward the standards of excellence within the kitchen.
• Well‑developed palate and sense of the culinary vision and perspective.

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).

Additional Information

The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. 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.