Chef de Partie

Description

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 III- SUMMARY- Patty O's

SUMMARY

The Chef de Partie III position is responsible for daily prep and execution of service on their assigned station within Patty O’s Café & Bakery. A chef de partie III is expected to work under the guidance of chef de partie 1 & 2, following all the procedures and tasks. This position requires an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish from their station as directed during prep and service. A chef de partie III is expected to have fundamental knife and product identification skills. This position also can work quickly and efficiently with other team members in a focused and organized manner. This position is an entry level position and individuals should have a strong desire to learn and grow within the kitchen environment.

ESSENTIAL FUNCTIONS

• Daily mise-en-place production and execution of cookery/plating of dishes from assigned station for service.
• General cleaning and sanitation duties as directed by culinary management, as well as lead cooks.
• Properly set up scheduled station for service on time.
• Responsible for any project delegated to station by CDP1 or CDP2 as needed for service.
• Daily analysis of station and product to ensure all standards and quality issues are met.
• Accurately follow and execute recipes for assigned station.
• Proper and thorough break down, or hand over, of station at the end of shift.
• Other related assignments as necessary.

QUALIFICATIONS

Required

• General fundamental skills in all basic cooking techniques and execution of knife cuts
• A sense of flavor development and evaluation of prep is necessary for this position.
• Strong desire to grow and develop one’s craft and skills within the kitchen environment.
• Servsafe certification within six months of full time employment.

Desirable

• Minimum of 1 year professional cooking experience.
• Associate’s degree in culinary arts.
• Bi-lingual in English and Spanish.

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.

PHYSICAL DEMANDS

• Ability to lift 50 lbs.
• Ability to stand for long periods of time (8-10 hours consistently).
• Requires exposure to hot pans, sharp knives, open flames, and temperatures ranging from hot to cold.
• Availability and understanding that the position often requires hours in excess of a standard workweek (40-50 hours).

**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**