Lead Baker Relais & Châteaux

**The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws**.

Located in the picturesque town of Washington, Virginia.

30 minutes from Culpeper, Front Royal, and Warrenton, Virginia

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.

Join one of America's most award-winning restaurants, The Inn at Little Washington. Located in the beautiful Virginia countryside just 67 miles west of Washington DC, The Inn at Little Washington is a culinary oasis akin to visiting a Michelin-starred restaurant in the European countryside. Established in 1978, The Inn is a member of Relais & Chateaux. The Inn at Little Washington's most recent awards include:

• Three Michelin Stars - one of only 3 restaurants in the DC area so recognized, one of only 23 in the nation
• Five James Beard Awards, including Best Chef and Best Restaurant in America
• Forbes 5-Star award for the restaurant - 25 years in a row, and one of only 40 restaurants in the US awarded 5-Stars
• Forbes 5-Star award for lodging - 26 years in a row
• AAA 5-Diamond award for the restaurant - 28 years in a row, making The Inn the longest-tenured restaurant in the history of the program
• AAA 5-Diamond award for lodging - 26 years in a row
• 4 Stars (top rating) in Washington Post's Fall Dining Guide for 2017
• Wine Spectator Grand Award - 21 years in a row, the only restaurant so recognized in Virginia, Maryland, and the District of Columbia
• Chef Patrick O'Connell was selected for Le Chef Magazine's Top 100 Chefs in the World list for 2015 - one of only 10 American chefs included.

**The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws**

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

Summary

The Lead 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. The Lead Baker can manage multiple projects at once. A Lead Baker is expected to have strong fundamental skills and be able to lead other team members in a focused and organized manner. Additionally, a Lead Baker may be responsible for the training of other team members, as well as their productivity and evaluation daily.

ESSENTIAL FUNCTIONS

1. 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.
2. Assists in ensuring standards and policies are available for team members to create and maintain a safe workplace environment.
3. Constant evaluation of all recipes and standards for product preparation and execution; assurance that these standards are being enforced and upheld by others.
4. Effectively manages all projects assigned by management.
5. Upholds the implemented standards and policies for maintaining a clean and sanitary work environment according to Virginia State Health regulations.
6. Daily analysis of stations and products to ensure all standards are met.
7. Monitors and improves consistency of quality of all bakery products.
8. Follows guidance and direction from management effectively, efficiently, and appropriately.
9. Checks and communicates timelines regarding the production list for the day.
10. Assesses dry goods for scaling kits, properly mises bread production kits out daily and delegates scaling to other bakers and pastry team members before departure.
11. Facilitates delivery of bread to the correct kitchens around property in a timely manner.
12. Can communicate with sous chefs in all kitchens regarding bakery orders and necessary adjustments.
13. Organizes the speed rack in an efficient manner for delivery to the IALW, PO's Café, Tavern Shops, and/or for special events and requests, including the products that meet special dietary restrictions and allergens.
14. Ensures that all bread is properly and timely rethermed and ready on time for the bakery opening and café service.
15. Wrapping, consolidating, labeling, and rotating breads daily.
16. Ability to oversee the production lists in the absence of a supervisor.
17. Feed bakery starters as directed, including but not limited to regular and rye sourdough starters, poolish, bigas, and pre-ferments, and monitors starters feeding schedule on a daily and weekly basis.
18. Ability to plan and execute prep for events.
19. Monitors production levels of bakery items. Can analyze and report back on fluctuating pars.
20. Critically checks bread inventory daily and writes up the needed production list for the day.
21. Ensures that all dry goods are rotated and restocked properly per the opening shift checklist.
22. FIFOs finished bread products on the speed racks.
23. Cross-trained on all pastry mise en place and production, including morning baked goods, bakery refrigerated pastries, and café plated desserts.
24. Other related assignments as necessary.

Qualifications

Required

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

Desirable

1. Minimum of 5 years professional experience cooking, preferably at a Michelin level
2. Management and leadership experience in a fine dining bakery setting.
3. Associate's degree in culinary arts.

Skills

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

PHYSICAL DEMANDS

1. Ability to lift 50 lbs.
2. Ability to stand for long periods of time (8-10 hours consistently).
3. Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold.
4. Availability and understanding that the position often requires hours in excess of a standard workweek…