PM Sous Chef — Lead the Dinner Brigade

The Inn at Little Washington; Virginia (MN); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Health insurance

Vision insurance

Dental insurance

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 Inn at Little Washington is seeking a PM Sous Chef to oversee the savory evening shift, coordinating the kitchen brigade and ensuring precise execution of the dinner menu. This role emphasizes hands-on leadership, training, and menu development to maintain our award-winning standards.

Ideal candidates will bring strong classic technique and at least five years of professional cooking experience, preferably at a Michelin-level restaurant, along with an associate degree in culinary arts.

Qualifications

• Exceptionally strong fundamental skills in preparation, cooking, and classic technique.
• 5+ years professional cooking experience, preferably Michelin level.
• Associate’s degree in culinary arts.

Responsibilities

• Execute dinner service, plating and lead the brigade.
• Place and oversee orders for product as needed.
• Oversee and taste all dishes and prep daily.
• Direct kitchen cleaning and organization daily.
• Assist in execution of special events.
• Work pass for dinner service, covering stations if short staffed.
• Develop menus and recipes for PM operations.
• Continuously train PM staff (on-the-job).
• Assess PM brigade and develop SOPs as needed.

Skills

Cooking

Plating

Brigade leadership

Menu development

Food safety

Education

Associate’s degree in culinary arts

Job description

The Inn at Little Washington is seeking a PM Sous Chef to oversee the savory evening shift, coordinating the kitchen brigade and ensuring precise execution of the dinner menu. This role emphasizes hands-on leadership, training, and menu development to maintain our award-winning standards.

Ideal candidates will bring strong classic technique and at least five years of professional cooking experience, preferably at a Michelin-level restaurant, along with an associate degree in culinary arts.