Located in the picturesque town of Washington, Virginia.

SUMMARY

The PastryChef de Partie IIIposition is responsible for daily prep and execution of service on theirassigned station. A pastry chef de partie III isexpected to work under the guidance of a pastry CDP 1 or 2 and follow all theprocedures and tasks given by the lead cook on the station. This positionrequires an overall understanding of timelines, product needs, flavorcombinations, and the expectations for each dish as directed during prep andservice. A pastry chef de partie III is expected to have fundamental skills andbe able to work quickly and efficiently with other team members in a focusedand organized manner. This position is an entry level position in the Inn atLittle Washington brigade and individuals should have a strong desire to learnand grow within the kitchen environment.

ESSENTIAL FUNCTIONS

• Plan,prepare, set-up and provide consistent, timely and organized quality service inall areas of pastry production including an emphasis on plating in accordancewith standards.
• Strictlyadhere to recipes and standards for product preparation and plating.
• Demonstratecompetent knife skills, basic pastry techniques & knowledge, measuringingredients, mixing methods, and safe operation of all kitchen equipment.
• Dailyanalysis of station and product to ensure all standards and quality issues aremet.
• Accuratelyfollow and execute recipes for assigned station.
• Proper andthorough break down, or hand over, of station at the end of shift.
• Generalcleaning and sanitation duties as directed by culinary management, as well aslead cooks.
• Other relatedassignments as necessary.

QUALIFICATIONS

Required

• General fundamental skills in all basic pastry techniques and knife cuts.
• A sense of flavor development and evaluation of prep is necessary forthis position.
• Strong desireto grow and develop one’s craft and skills within the kitchen environment.
• Sersave certification within the first six months of full-timeemployment.

Desirable

• Associate’s degree in culinary arts
• Minimum of1-2 years professional experience cooking, preferably in a fast paced, highvolume environment.
• Bi-lingual inEnglish and Spanish.

SKILLS

• Ability towork quickly and cleanly throughout a shift and meet all deadlines before andduring service.
• Self-motivated; ability to excel under pressure.
• Strong communication skills and practices
• Ability toproblem solve and react quickly to any issues which arise during a shift.
• Ability to consistently prepare and orplate food as directed.
• Basic knowledge in product identificationand use, international cuisine, and pastry techniques.

PHYSICAL DEMANDS

• Ability to lift 50 lbs.
• Ability to stand for long periods oftime (8-10 hours consistently).
• Requires exposure to hot pans, sharpknives, open flames, and temperatures ranging from hot to cold.
• Availability and understanding thatthe position often requires hours in excess of a standard workweek (40-50hours).