Chef de Partie

Join to apply for the Chef de Partie role at The Inn at Little Washington
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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.

Some of our awards include Michelin 3 Stars, Forbes 5 Stars, Michelin Green Star, AAA 5 Diamonds, Wine Spectator Grand Award, and membership in Relais & Châteaux.

• 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

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The CDP 3 or Cook 3 position is responsible for daily prep and execution of service on their assigned station. A CDP 3 works under the guidance of a CDP 1 or 2 and follows all procedures and tasks given by the lead cook. This entry‑level role requires an understanding of timelines, product needs, flavor combinations, and the expectations for each dish during prep and service.

A CDP 3 should have basic fundamental skills and be able to work quickly, efficiently, and in a focused, organized manner while growing within the kitchen environment.

• 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 the station by CDP 1 or 2 as needed for the dinner menu
• Daily analysis of station and product to ensure all standards and quality issues are met

• General fundamental skills in all basic techniques and knife cuts; sense of flavor development and evaluation of prep necessary
• Experience:
  
  Minimum 1‑2 years professional cooking, preferably at a Michelin level (desirable)
• Associate degree in culinary arts (desirable)

• 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
• Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible

• Ability to lift 50 lbs
• Ability to stand for long periods of time

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 has solid fundamental skills and is able to work quickly and efficiently with other team members in a focused and organized manner.

• 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

• General fundamental skills in all basic techniques and knife cuts; sense of flavor development and evaluation of prep necessary
• Experience:
  
  Minimum 1‑2 years professional cooking, preferably at a Michelin level (desirable)
• Associate degree in culinary arts (desirable)

• 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
• Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and…