Located in the picturesque town of Washington, Virginia.

30 minutes from Culpeper, Front Royal, and Warrenton, Virginia
40 minutes from Gainesville and Stephen City, Virginia
Just a bit over an hour from Reston, Loudoun County, Virginia and Washington, DC.

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:

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

The Baker is responsible for assisting the Head Baker and the Bakery Sous chef in all facets of the bakery operation. The individual must channel all decisions through the Head Baker and Bakery Sous chef. This individual can manage a rotating selection of breads on a daily and seasonal basis. This position requires an overall understanding of timelines, product needs, flavor combinations, and the expectations for each bread product produced.

ESSENTIAL FUNCTIONS

• Demonstrates excellent knife skills. A firm grasp on baking and pastry skills and techniques, in addition to expert knowledge and safe operation of all kitchen equipment.
• Assists in ensuring standards and policies are available for team members to create and maintain a safe workplace environment.
• Organization and consistent updates of all recipes and standards for product preparation and execution.
• Effectively manage all projects assigned by management.
• Upholds the implemented standards and policies for maintaining a clean and sanitary work environment according to Virginia State Health regulations.
• Daily analysis of stations and products to ensure all standards are met.
• Monitor and improve consistency of bread quality.
• Following guidance and direction from management effectively, efficiently, and appropriately.
• Checks and communicates timelines regarding the production list for the day.
• Assess dry goods for scaling kits and properly mises bread production kits out daily.
• Facilitates delivery of bread to the correct kitchens around property in a timely manner.
• Can communicate with sous chefs in all kitchens regarding bakery orders and necessary adjustments.
• Organizing the speed rack in an efficient manner for delivery.
• Ensuing all bread is warmed to the correct temperature for delivery outside of the bakery.
• Wrapping, consolidating, labeling, and rotating breads daily.
• Fifo finished bread products on the speed rack.
• Other duties, as assigned.

Qualifications

Required

• Minimum 3 years bakery experience, preferably at a fine-dining or Michelin level.
• Associates Degree in Culinary Arts.
• Servsafe certification within six months of full time employment.
• Strong knowledge and ability in all fundamental baking and pastry technique and preparations
• Ability to judge and adjust food items to meet the specific criteria of the menu and uphold the standards of the bakery.
• Ability to train, coach, and mentor all staff members.
• Positive attitude and welcoming demeanor; approachability for culinary team members.
• Eagerness to continue to improve and grow bakery operations.
• Ability to prioritize, organize and follow through to meet deadlines and production schedules.
• Expertise in product identification and use.

Desirable

• Minimum of 5 years professional experience cooking, preferably at a Michelin level.
• Management and leadership experience in a fine dining bakery setting.
• Strong background in international baking and pastry techniques.
• Servsafe manager certified.

Skills

• Strong communication and record keeping skills.
• Ability to mix, fold, divide, and shape breads.
• Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible.
• Ability to problem solve and react quickly to any issues which arise during a shift.
• Ability and willingness to identify and take immediate corrective action when problems or opportunities arise.
• Develop specific goals and plans to prioritize, systematize, and accomplish the work.
• Strictly adhere to recipes and standards for product preparation and production.
• A growing sense of Chef Patrick’s culinary vision and perspective on food with a developing palette.

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).