Fine-Dining Café Sous Chef — Lead & Develop Menu

Relais & Châteaux; Virginia (MN); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Health, vision and dental insurance (F

Paid time off (Full time)

401(k) retirement plan with match

On-the-job training

Employee education allowance

Advancement potential

Flexible schedules

Employee appreciation events

Complimentary uniforms

Family meals daily

Referral bonuses

Competitive pay

Job summary

The Café Sous Chef at The Inn at Little Washington reports directly to the Café Chef and oversees all savory staff and daily kitchen activity. You will monitor production, execution of the menu, and ongoing development of the dinner menu with a focus on precision and efficiency.

Role requires strong culinary leadership, Servsafe certification, and a commitment to maintaining the high standards associated with Relais & Châteaux properties.

Qualifications

• Servsafe Manager certification.
• Strong understanding of culinary administrative duties, labor management and delegation.
• Dynamic leadership ability to train staff.
• High standards for quality and execution of all hotel/restaurant food.
• Ability to manage ordering and product education for staff.

Responsibilities

• Oversee savory staff and production, leading the brigade.
• Develop and refine the dinner menu in collaboration with culinary leadership.
• Oversee ordering, inventories and scheduling for the café team.
• Train staff on mise-en-place and operations to ensure precision and efficiency.
• Coordinate with FOH for guest experience and events.

Skills

Servsafe Manager certification

Culinary admin duties

Labor management

Leadership

Quality control

Food safety

Education

Associate’s degree in culinary arts

Job description

The Café Sous Chef at The Inn at Little Washington reports directly to the Café Chef and oversees all savory staff and daily kitchen activity. You will monitor production, execution of the menu, and ongoing development of the dinner menu with a focus on precision and efficiency.

Role requires strong culinary leadership, Servsafe certification, and a commitment to maintaining the high standards associated with Relais & Châteaux properties.