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.
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 matchOn-the-job trainingEmployee education allowanceAdvancement potentialFlexible schedulesEmployee appreciation eventsComplimentary uniformsDelicious “family” meals daily prepared by the chefsReferral bonusesCompetitive paywww.theinnatlittlewashington.com
SUMMARY
The PM Sous Chef is responsible for oversight all staff and activities included in the savory evening shift. The position requires continuous monitoring of production and execution of the menu with culinary staff. Additionally, continued development of the dinner menu, elements of service related to FOH and BOH success, and ordering of product as delegated are all expected in this role. The position requires constant training on all mise en place and projects which are part of the PM operation with a focus on precision and efficiency.
ESSENTIAL FUNCTIONS
1. Execution of dinner service, plating, and leading the brigade
2. Placement and oversight of all orders as needed for product
3. Oversight and tasting of all dishes/prep daily
4. Direction of kitchen cleaning and organization daily
5. Assistance in execution of special events
6. Working pass for dinner service, covering stations if short staffed
7. Menu and recipe development for all facets of PM operations
8. Constant review and OTJ training for all PM staff
9. General assessment and growth of PM brigade and creation of SOPs as needed
QUALIFICATIONS
Required
1. Exceptionally strong fundamental skills in preparation, cooking, and classic technique
Desirable
1. Minimum of 5 years professional experience cooking, preferably at a Michelin level
2. Associate’s degree in culinary arts
SKILLS
1. Strong understanding of ordering, cost control, labor efficiency, storage, and cleanliness
2. Strong communication skills and practices
3. Ability to problem solve and react quickly to any issues which arise during a shift
4. Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible
PHYSICAL DEMANDS
1. Ability to lift 50 lbs.
2. Ability to stand for long periods of time
3. Ability and capacity to work up to and on occasion exceeding 60 hours per week as business demands
**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**
Read LessSUMMARY
Reporting to the General Manager and with a dotted line reporting relationship with the Proprietor, the Director of Sales and Marketing is responsible for shaping and executing innovative marketing strategies that elevate The Inn’s brand positioning, drive global awareness, and create meaningful connections with luxury travelers worldwide. for the development and execution of an annual strategic and integrated plan that is comprised of Sales, Marketing and social media communications strategies that support the hotel’s business objectives.
Core Responsibilities
· Manages the development of a strategic account plan for the demand generators in the market.
· Manages the property’s reactive and proactive sales efforts.
· Develops transient & group events book of business.
· Research market data or competitor’s sales strategies to identify ways to grow occupancy and RevPAR.
· Facilitate sales strategy meetings to provide input on weekly and overall sales strategy.
· Suggest and implement innovative marketing ideas and develop strategies to continue growing market share.
· Serves as the primary sales contact for the customers, General Manager, and property leaders.
· Participate in sales calls with the Revenue manager, General Manager and Director of Finance.
· Identify public relations opportunities and coordinates activities to augment the overall marketing communication strategy.
· Supports the General Manager and the Proprietor by coordinating crisis communications.
· Execute and support all aspects of the business booked (i.e., generating proposals, writing contracts, customers communications and correspondence).
· Collaborate and work closely with departmental leaders to monitor effective resolution of guests’ issues that arise as a result of the sales process by creating mechanisms to channel issues to property leadership and/or other stakeholders.
· Maintains successful performance by increasing revenues, controlling expenses, and providing ROI.
· Implement the Sales & Marketing strategy and focus on building long-term, value-based customer relationships that ensure the achievement of the sales objectives.
· Collaborate and work closely with the Public Relations executive to ensure the Sales & Marketing and the PR strategy are aligned.
Strategic Sales Planning
· Develop and implement the hotel’s annual sales and marketing plan aligned with overall business objectives.
· Identify target markets (corporate, leisure, group, and event segments) and design strategies to attract and retain them.
· Forecast revenue and occupancy trends to guide pricing and promotional decisions.
Revenue Generation and Business Development
· Build and maintain relationships with key corporate clients, travel agencies, and event planners.
· Negotiate contracts and close deals for group bookings, corporate accounts, and long-term partnerships.
· Collaborate with the Revenue Manager to optimize room rates and maximize RevPAR (Revenue per Available Room).
Brand Marketing & Strategy
· Develop and execute an integrated PR, social media, and marketing communications strategy aligned with the hotel’s business objectives.
· Curate and manage the hotel’s premium digital brand image, ensuring consistency across all owned and earned channels.
· Act as a strategic advisor to senior leadership on brand positioning, reputation management, and communications planning.
· Source, support, and help secure key and marquee social events, leveraging the hotel’s brand, media reach, and partnerships to drive high-profile visibility and demand.
· Work with marketing teams to create campaigns that highlight the hotel’s unique offerings and boutique identity.
· Represent the hotel at trade shows, networking events, and local tourism boards to enhance visibility.
Content, Digital & Media Management
· Directly supervise the daily work and performance of a Social Media Coordinator and the Graphic Designer Manager.
· Monitor the creative content and storytelling strategy across websites, apps, OTAs, social media, and other digital platforms to drive engagement and brand affinity.
· Oversee the hotel’s digital content ecosystem, defining KPIs, monitoring performance, tracking ROI, and optimizing channel effectiveness.
· Oversee digital marketing efforts, including social media presence, online travel agency listings, and website content
· Oversee the brand imagery and visual assets, including photography, videography, print collateral, and publications, in line with luxury standards.
Media, Influencer, Events & Reputation Management
· Build and maintain strong relationships with local, regional, and international media and luxury travel influencers.
· Lead media relations activities including story pitching, media visits, fam trips, partnerships, photo shoots, and hosted experiences.
· Foster effective collaboration between the Sales and Events teams to attract, assist in closing, and promote high-profile social, lifestyle, and cultural events, positioning the hotel as a preferred destination.
· Oversee internal and external communications, manage media enquiries, and support social PR initiatives.
- Proactively monitor public sentiment, online reviews, and social conversations, leading issues and crisis communications when required.
Collaboration, Analytics & Performance
· Work cross-functionally with Operations, Sales, Revenue Management, Events, social media and Graphic design teams to support campaigns, launches, and promotional initiatives.
· Manage marketing and PR budgets, ensuring effective allocation of resources and measurable return on investment.
· Utilize digital analytics and media monitoring tools to evaluate campaign performance, report insights, and drive data-led decision-making.
· Coordinate with the front office, events, and F&B departments to ensure seamless delivery of guest experiences.
· Communicate client preferences and special requirements to relevant departments.
· Participate in weekly revenue and operations meetings to align sales strategies with service execution.
Event & Operational Involvement
The Director of Sales & Marketing will collaborate with the Special Events team and will monitor the successful customer experience by:
· Overseeing high-profile weddings or corporate events
· Supporting large group check-ins
· Being present for VIP arrivals
· Coordinating with operations teams
Building relationships / Leadership
· Develop strong partnerships with local organizations and/or within USA or internationally to further increase brand positioning.
· Develop and manage internal key stakeholders’ relationships.
· Supports the General Manager and hotel leadership in continuing developing strong community and public relations by maintaining property participation in local, national, and/or international tradeshows and client events.
· Provides exemplary customer service to drive customer satisfaction and loyalty.
· Gains understanding of the hotel’s primary target customer and service expectations; serves the customer by understanding their needs, expectations, and concerns.
· Coach leaders of revenue generating departments in developing effective revenue strategies and setting aggressive goals that will drive The Inn’s financial performance.
· Create effective structure, processes, and performance expectations for the Sales & Marketing team to achieve the business goals.
· Mentor and transfer functional knowledge to its direct reports and any other hotel leader.
· Lead, train, and motivate the sales team to achieve individual and departmental targets.
· Set clear performance metrics and conduct regular evaluations.
· Foster a culture of proactive sales and exceptional guest service.
Reporting and Analysis
· Prepare detailed sales reports, market analyses, and performance summaries for senior management.
· Monitor competitor activities and adjust strategies accordingly.
· Track ROI on marketing initiatives and adjust budgets based on performance
Qualifications:
- Bachelor’s degree in business administration, Hospitality Management, or a related field.
- 5+ years in Sales and Marketing, or a similar role, preferably in the hospitality or luxury service industry.
- Proven experience in hospitality sales, preferably within boutique or luxury hotels.
- Strong negotiation, communication, and presentation skills.
- Strong knowledge and experience with Revenue management, budgeting, forecasting, and financial analysis.
- Excellent analytical and critical thinking skills, with the ability to interpret complex financial data and provide strategic insights.
- Exceptional leadership and people skills, with the ability to effectively communicate and collaborate with individuals at all levels of the organization.
- Proficiency in CRM systems and hotel management software (e.g., Opera, Delphi, or Salesforce).
- Strategic thinker with analytical and problem-solving abilities.
- Leadership experience with a focus on team development and motivation.
Travel Requirements
This position will require traveling at least 40% of the time.
· Domestic and international travel for sales missions
· Attend Trade shows and expos.
· Corporate client visits
· Brand or corporate meetings
Physical requirements:
· Standing for extended periods during events, site inspections, and networking functions
· Sitting in front of a computer for extended periods of time.
· Able to lift, pull, push objects of 10 pounds and above.
· Professional appearance and presence
· Stamina for long hours and travel
· Energy for client-facing leadership
NOTE:
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
This job description in no way states or implies that these are the only duties to be performed by the Team Member occupying this position. Team Members will be required to perform any other job-related duties assigned by their supervisor.
This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Read LessLocated 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 matchOn-the-job trainingEmployee education allowanceAdvancement potentialFlexible schedulesEmployee appreciation eventsComplimentary uniformsDelicious “family” meals daily prepared by the chefsReferral bonusesCompetitive paywww.theinnatlittlewashington.com
SIGNING BONUS - $1500.00
Chef de Partie 3- SUMMARY- Inn at Little Washington
The CDP 3 or Cook 3 position is responsible for daily prep and execution of service on their assigned station. A CDP 3 is expected to work under the guidance of a CDP 1 or 2 and follow all the procedures and tasks given by the lead cook on the station. This position requires an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish as directed during prep and service. A CDP 3 is expected to have basic fundamental skills and be able to work quickly and efficiently with other team members in a focused and organized manner. This position is an entry level position in the IALW brigade and individuals should have a strong desire to learn and grow within the kitchen environment
ESSENTIAL FUNCTIONS
Daily mise en place and execution of cookery/plating for service
General cleaning and sanitation duties as directed by culinary management
Responsible for any project delegated to station by CDP1 or CDP2 as needed for the dinner menu
Daily analysis of station and product to ensure all standards and quality issues are met
QUALIFICATIONS
Required: General fundamental skills in all basic techniques and knife cuts. A sense of flavor development and evaluation of prep is necessary for this position.
Desirable
Minimum of 1-2 years professional experience cooking, preferably at a Michelin level
Associate degree in culinary arts
SKILLS
Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service
Strong communication skills and practices
Ability to problem solve and react quickly to any issues which arise during a shift
Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible
PHYSICAL DEMANDS
Ability to lift 50 lbs.
Ability to stand for long periods of time
Chef de Partie 2- SUMMARY
The CDP 2 or Cook 2 position is responsible for daily prep and execution of service on their assigned station. A CDP 2 is expected to lead fellow cooks under the guidance of a CDP 1 or in his/her absence. This position requires an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish and service. A CDP 2 is expected to have solid fundamental skills and be able to work quickly and efficiently with other team members in a focused and organized manner.
ESSENTIAL FUNCTIONS
Ordering of prep from AM as needed and along the guidelines presented by a CDP 1 or manager
Daily mise en place and execution of cookery/plating for service
General cleaning and sanitation duties as directed by culinary management
Oversight of CDP 3 if working on a team section
Daily analysis of station and product to ensure all standards and quality issues are met
QUALIFICATIONS
Required: General fundamental skills in all basic techniques and knife cuts. A sense of flavor development and evaluation of prep is necessary for this position.
Desirable
Minimum of 1-2 years professional experience cooking, preferably at a Michelin level
Associate degree in culinary arts
SKILLS|
Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service
Strong communication skills and practices
Ability to problem solve and react quickly to any issues which arise during a shift
Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible.
PHYSICAL DEMANDS
Ability to lift 50 lbs.
Ability to stand for long periods of time
Chef de Partie 1- SUMMARY
The CDP 1 or Cook 1 position is responsible for leadership of their section and direct oversight, preparation, and execution of all mise en place required for the dishes on that station. This position requires an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish and service. A CDP 1 is expected to have strong fundamental skills and be able to lead other team members in a focused and organized manner. Additionally, a CDP 1 may be responsible for the productivity and evaluation of other cooks working in his/her station on a daily basis.
ESSENTIAL FUNCTIONS
Ordering of prep from AM and raw product from management team as menu dictates
Daily mise en place and execution of cookery/plating for service
General cleaning and sanitation duties as directed by culinary management
Oversight of CDP 2 and CDP 3 if working on a team section
Daily analysis of station and product to ensure all standards and quality issues are met
QUALIFICATIONS
Required: General fundamental skills in all basic techniques and knife cuts. A sense of flavor development and evaluation of prep is necessary for this position.
Desirable
Minimum of 2-3 years professional experience cooking, preferably at a Michelin level
Associate degree in culinary arts
SKILLS
Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service
Strong communication skills and practice
Ability to problem solve and react quickly to any issues which arise during a shift
**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**
Read LessDescription
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 matchOn-the-job trainingEmployee education allowanceAdvancement potentialFlexible schedulesEmployee appreciation eventsComplimentary uniformsDelicious “family” meals daily prepared by the chefsReferral bonusesCompetitive paywww.theinnatlittlewashington.com
Job DescriptionChef de Partie 3- SUMMARY- Inn at Little Washington
The CDP 3 or Cook 3 position is responsible for daily prep and execution of service on their assigned station. A CDP 3 is expected to work under the guidance of a CDP 1 or 2 and follow all the procedures and tasks given by the lead cook on the station. This position requires an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish as directed during prep and service. A CDP 3 is expected to have basic fundamental skills and be able to work quickly and efficiently with other team members in a focused and organized manner. This position is an entry level position in the IALW brigade and individuals should have a strong desire to learn and grow within the kitchen environment
ESSENTIAL FUNCTIONS
Daily mise en place and execution of cookery/plating for service
General cleaning and sanitation duties as directed by culinary management
Responsible for any project delegated to station by CDP1 or CDP2 as needed for the dinner menu
Daily analysis of station and product to ensure all standards and quality issues are met
QUALIFICATIONS
Required: General fundamental skills in all basic techniques and knife cuts. A sense of flavor development and evaluation of prep is necessary for this position.
Desirable
Minimum of 1-2 years professional experience cooking, preferably at a Michelin level
Associate degree in culinary arts
SKILLS
Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service
Strong communication skills and practices
Ability to problem solve and react quickly to any issues which arise during a shift
Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible
PHYSICAL DEMANDS
Ability to lift 50 lbs.
Ability to stand for long periods of time
Chef de Partie 2- SUMMARY
The CDP 2 or Cook 2 position is responsible for daily prep and execution of service on their assigned station. A CDP 2 is expected to lead fellow cooks under the guidance of a CDP 1 or in his/her absence. This position requires an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish and service. A CDP 2 is expected to have solid fundamental skills and be able to work quickly and efficiently with other team members in a focused and organized manner.
ESSENTIAL FUNCTIONS
Ordering of prep from AM as needed and along the guidelines presented by a CDP 1 or manager
Daily mise en place and execution of cookery/plating for service
General cleaning and sanitation duties as directed by culinary management
Oversight of CDP 3 if working on a team section
Daily analysis of station and product to ensure all standards and quality issues are met
QUALIFICATIONS
Required: General fundamental skills in all basic techniques and knife cuts. A sense of flavor development and evaluation of prep is necessary for this position.
Desirable
Minimum of 1-2 years professional experience cooking, preferably at a Michelin level
Associate degree in culinary arts
SKILLS|
Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service
Strong communication skills and practices
Ability to problem solve and react quickly to any issues which arise during a shift
Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible.
PHYSICAL DEMANDS
Ability to lift 50 lbs.
Ability to stand for long periods of time
Chef de Partie 1- SUMMARY
The CDP 1 or Cook 1 position is responsible for leadership of their section and direct oversight, preparation, and execution of all mise en place required for the dishes on that station. This position requires an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish and service. A CDP 1 is expected to have strong fundamental skills and be able to lead other team members in a focused and organized manner. Additionally, a CDP 1 may be responsible for the productivity and evaluation of other cooks working in his/her station on a daily basis.
ESSENTIAL FUNCTIONS
Ordering of prep from AM and raw product from management team as menu dictates
Daily mise en place and execution of cookery/plating for service
General cleaning and sanitation duties as directed by culinary management
Oversight of CDP 2 and CDP 3 if working on a team section
Daily analysis of station and product to ensure all standards and quality issues are met
QUALIFICATIONS
Required: General fundamental skills in all basic techniques and knife cuts. A sense of flavor development and evaluation of prep is necessary for this position.
Desirable
Minimum of 2-3 years professional experience cooking, preferably at a Michelin level
Associate degree in culinary arts
SKILLS
Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service
Strong communication skills and practice
Ability to problem solve and react quickly to any issues which arise during a shift
**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**
QualificationsCulinary Degree/Training
All your information will be kept confidential according to EEO guidelines.
Read Less