PM Sous Chef: Lead Dinner Service & Menu Innovation

The Inn at Little Washington; Virginia; On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Health insurance

Vision insurance

Dental insurance

Paid time off

401(k) retirement plan with match

On-the-job training

Education allowance

Advancement potential

Flexible schedules

Employee appreciation events

Complimentary uniforms

Family meals daily

Referral bonuses

Competitive pay

Job summary

The Inn at Little Washington in Washington, Virginia, is seeking a PM Sous Chef to oversee the savory dinner shift, lead the brigade, and ensure precise execution of the menu with culinary staff.

The ideal candidate brings strong fundamental technique, 5 years Michelin-level cooking experience, and a passion for mentoring teammates, with a focus on menu development, SOPs, training, and maintaining exceptional quality.

Qualifications

• Exceptional foundational skills in preparation, cooking, and classic technique.
• Desirable: minimum of five years professional experience cooking at a Michelin level.
• Associate’s degree in culinary arts

Responsibilities

• Execution of dinner service, plating, and leading the brigade
• Placement and oversight of all orders as needed for product
• Oversight and tasting of all dishes/prep daily
• Direction of kitchen cleaning and organization daily
• Assistance in execution of special events
• Working pass for dinner service, covering stations if short staffed
• Menu and recipe development for all facets of PM operations
• Constant review and OTJ training for all PM staff
• General assessment and growth of PM brigade and creation of SOPs as needed

Skills

Brigade leadership

Cost control

Communication

Education

Associate’s degree in culinary arts

Job description

The Inn at Little Washington in Washington, Virginia, is seeking a PM Sous Chef to oversee the savory dinner shift, lead the brigade, and ensure precise execution of the menu with culinary staff.

The ideal candidate brings strong fundamental technique, 5 years Michelin-level cooking experience, and a passion for mentoring teammates, with a focus on menu development, SOPs, training, and maintaining exceptional quality.