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:

• Two 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.

Please apply at http://theinnatlittlewashington.com/careers/

SUMMARY

The Pastry Chef de Partie I 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 pastry chef de partie I is expected to have strong fundamental skills and be able to lead other team members in a focused and organized manner. Additionally, a pastry chef de partie I may be responsible for the productivity and evaluation of other cooks working in his/her station daily.

ESSENTIAL FUNCTIONS

1. Ordering and evaluating product from other culinary stations with management.
2. Communicating the ordering of raw product as menu dictates.
3. Accurate evaluation of daily prep for quality and quantity based on business levels.
4. Daily mise-en-place production and execution of cookery and plating of dishes from assigned station for service.
5. General cleaning and sanitation duties as directed by culinary management.
6. Properly set up scheduled station for service on time.
7. Responsible for any project delegated to station by CDP1 or CDP2 as needed for service.
8. Daily analysis of station and product to ensure all standards and quality issues are met.
9. Accurately follow and execute recipes for assigned station.
10. Proper and thorough break down, or hand over, of station at the end of shift.
11. Other related assignments as necessary..

QUALIFICATIONS

Required

1. Minimum of 2 years professional line cook experience, high volume preferred.
2. Exemplary fundamental skills in all basic cooking techniques and execution of knife cuts.
3. A good sense of flavor development, and ability to season foods properly as demonstrated by sous chefs.
4. Servsafe certification.
5. A positive attitude.

Desirable

1. Minimum of 2-3 years professional experience cooking, preferably at a Michelin level
2. Associate’s degree in culinary arts.
3. 1 year of lead cook experience.
4. Bi-lingual in Spanish and English.

SKILLS

1. Plan, prepare, set-up and provide consistent, timely and organized quality service in all areas of food production in accordance with standards.
2. Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service.
3. Strong communication skills and practice.
4. Provide consistent service in all areas of food production.
5. Develop specific goals and plans to prioritize, systematize, and accomplish your work.
6. Analyze information and evaluate results to choose the best solution and solve problems.
7. Strictly adhere to recipes and standards for product preparation and presentation.
8. Demonstrate excellent knife skills, cooking skills and safe operation of all kitchen equipment.
9. Ability to problem solve and react quickly to any issues which arise during a shift.
10. Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible.
11. Complete and oversee opening and closing checklists for each shift.

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 (40-50 hours).