Chef de Partie

About the role

Located in the picturesque town of Washington, Virginia — 30 minutes from Culpeper, Front Royal, and Warrenton; 40 minutes from Gainesville and Stephens City; just over an hour from Reston, Loudoun County, and Washington, DC. Since 1978, The Inn at Little Washington, nestled in the foothills of the Blue Ridge Mountains, has been one of the most decorated restaurants and hotels in the world. Awards include Michelin 3 Stars, Forbes 5 Stars, Michelin Green Star, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux.

Benefits

• 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

Chef De Partie 3

Summary

The CDP 3 (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 role requires an overall understanding of timelines, product needs, flavor combinations, and dish expectations as directed during prep and service. A CDP 3 is expected to have basic fundamental skills and work quickly and efficiently with team members in a focused, organized manner. This is an entry-level position in the IALW brigade for individuals with 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 the station by CDP 1 or CDP 2 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.

Desirable: Minimum of 1–2 years professional cooking experience, 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