Chef de Partie

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

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**

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

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**