Culinary Educational Externship Program

Located in the picturesque town of Washington, Virginia.

Just a bit over an hour from Reston, Loudoun County, Virginia and Washington, DC.

Since 1978 The Inn at Little Washington, located at the foothills of the Blue Ridge mountains, has been one of the most decorated restaurants and hotels in the world.  Some of our awards include Michelin 3 Stars, Forbes 5 Stars, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux.

The Inn at Little Washington and Patty O’s Bakery and Café offers educational externship opportunities to enrolled culinary students from accredited institutions. Each externship runs for a three-month period or as needed from the culinary program’s requirements. The students will train on essential functions as members of the culinary brigade in the kitchen with support and guidance from culinary management. Students will become educated on the standards and protocols of culinary operations within the Inn at Little Washington or Patty O’s Bakery & Café culinary teams. During an externship the student will experience a variety of tasks and challenges intended to push them towards expanding and developing their culinary skill set.

Benefits available:

We offer:

• On-the-job training
• Discount staff housing on property, available on a first come-first stay basis
• Complimentary water, electric & wifi in staff housing.
• Complimentary washer/dryer on property
• Cultural & Educational team outings on and off property
• Employee appreciation events on property
• Complimentary uniforms
• Delicious “family” meals daily prepared by the chefs
• Complimentary 3-michelin star dining experience per extern during 3-month training period.
• Opportunity to return upon successful completion of program

www.theinnatlittlewashington.com

ESSENTIAL FUNCTIONS

• Daily prep as directed by the culinary management team.
• Assisting with organization and receiving as needed.
• Daily juicing and execution of cold side breakfast for in-house guests.
• Properly set up station for service.
• Accurately follow and execute recipes for assigned station.
• Proper and thorough breakdown of station at the end of shift.
• Executing and assisting with employee meal.
• Externs will be given the opportunity to work with the banquet team for on-site special events.
• Cleaning and general sanitation of all BOH areas daily with the other members of the culinary team.
• Externs will be given responsibilities within their capabilities. The more skills an individual can become proficient in, with coaching and instruction from their supervisor, the larger the scope of their work and the broader the capacity of their experience.
• Based on performance and the discretion of the Chefs, externs will be able to work multiple stations such as butchery, pasta making, employee meal, daily production, breakfast cookery, and potentially working service with the PM brigade. For pastry this may include tasks such as chocolate work, lamination/bread production, viennoiserie, tea service, cake decorating and potentially PM service.
• Other duties, as assigned.

QUALIFICATIONS AND SKILLS

Required

• Enrollment in culinary school or culinary education equivalent.
• Fundamental skills in all basic cooking techniques and execution of knife cuts.
• A growing sense of flavor development, and ability to season foods properly as demonstrated by sous chefs.
• Servsafe certification.

Desirable

• Previous culinary experience.
• Bilingual in Spanish and English.

SKILLS

• Desire to learn and grow in a professional kitchen setting.
• The ability to take and follow directions from other cooks and culinary managers.
• Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service.
• Ability to problem solve and react quickly to any issues which arise during a shift.
• A strong work ethic.
• An ability to work well with others in a team-driven environment.

PHYSICAL DEMANDS

• Ability to lift 50 lbs.
• Ability to work on feet/standing for 8-10 hours consistently.
• Availability and understanding that the position often requires hours more than a standard workweek (40-50 hours).
  

Located in the picturesque town of Washington, Virginia.

Just a bit over an hour from Reston, Loudoun County, Virginia and Washington, DC.

Since 1978 The Inn at Little Washington, located at the foothills of the Blue Ridge mountains, has been one of the most decorated restaurants and hotels in the world.  Some of our awards include Michelin 3 Stars, Forbes 5 Stars, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux.

The Inn at Little Washington and Patty O’s Bakery and Café offers educational externship opportunities to enrolled culinary students from accredited institutions. Each externship runs for a three-month period or as needed from the culinary program’s requirements. The students will train on essential functions as members of the culinary brigade in the kitchen with support and guidance from culinary management. Students will become educated on the standards and protocols of culinary operations within the Inn at Little Washington or Patty O’s Bakery & Café culinary teams. During an externship the student will experience a variety of tasks and challenges intended to push them towards expanding and developing their culinary skill set.

Benefits available:

We offer:

• On-the-job training
• Discount staff housing on property, available on a first come-first stay basis
• Complimentary water, electric & wifi in staff housing.
• Complimentary washer/dryer on property
• Cultural & Educational team outings on and off property
• Employee appreciation events on property
• Complimentary uniforms
• Delicious “family” meals daily prepared by the chefs
• Complimentary 3-michelin star dining experience per extern during 3-month training period.
• Opportunity to return upon successful completion of program

www.theinnatlittlewashington.com

ESSENTIAL FUNCTIONS

• Daily prep as directed by the culinary management team.
• Assisting with organization and receiving as needed.
• Daily juicing and execution of cold side breakfast for in-house guests.
• Properly set up station for service.
• Accurately follow and execute recipes for assigned station.
• Proper and thorough breakdown of station at the end of shift.
• Executing and assisting with employee meal.
• Externs will be given the opportunity to work with the banquet team for on-site special events.
• Cleaning and general sanitation of all BOH areas daily with the other members of the culinary team.
• Externs will be given responsibilities within their capabilities. The more skills an individual can become proficient in, with coaching and instruction from their supervisor, the larger the scope of their work and the broader the capacity of their experience.
• Based on performance and the discretion of the Chefs, externs will be able to work multiple stations such as butchery, pasta making, employee meal, daily production, breakfast cookery, and potentially working service with the PM brigade. For pastry this may include tasks such as chocolate work, lamination/bread production, viennoiserie, tea service, cake decorating and potentially PM service.
• Other duties, as assigned.

QUALIFICATIONS AND SKILLS

Required

• Enrollment in culinary school or culinary education equivalent.
• Fundamental skills in all basic cooking techniques and execution of knife cuts.
• A growing sense of flavor development, and ability to season foods properly as demonstrated by sous chefs.
• Servsafe certification.

Desirable

• Previous culinary experience.
• Bilingual in Spanish and English.

SKILLS

• Desire to learn and grow in a professional kitchen setting.
• The ability to take and follow directions from other cooks and culinary managers.
• Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service.
• Ability to problem solve and react quickly to any issues which arise during a shift.
• A strong work ethic.
• An ability to work well with others in a team-driven environment.

PHYSICAL DEMANDS

• Ability to lift 50 lbs.
• Ability to work on feet/standing for 8-10 hours consistently.
• Availability and understanding that the position often requires hours more than a standard workweek (40-50 hours).