Chef de Partie

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:

• 3 Michelin Stars – the first and only three star restaurant in The Nation’s Capital
• La Liste, a French-based guide to the world’s best restaurants, ranked The Inn #3 in the U.S. and #5 in the world
• Forbes 5-Star award for the restaurant – 28 years in a row, and one of only 40 restaurants in the US awarded 5-StarsForbes 5-Star award for lodging – 29 years in a row
• AAA 5-Diamond award for the restaurant – 30 years in a row, making The Inn the longest-tenured restaurant in the history of the program
• AAA 5-Diamond award for lodging – 29 years in a row
• The Washington Post’s Fall Dining Guide for 2018 honored The Inn by inducting the restaurant into its inaugural “D.C. Restaurant Hall of Fame”
• The Washington Post's Fall Dining Guide for 2017 named The Inn the #1 restaurant
• Wine Spectator Grand Award – 23 years in a row, the only restaurant so recognized in Virginia, Maryland, and the District of Columbia
• Chef and Proprietor Patrick O’Connell was knighted as a disciple of Auguste Escoffier, “the King of Chefs and the Chef of Kings.”

**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*

SUMMARY

The Chef de Partie 1 position is responsible for leadership of their section and direct oversight, preparation, and execution of all mise-en-place required for that station. This position requires an overall understanding of execution of all dishes on the menu, and the expectations of service. A chef de partie 1 is expected to have strong fundamental skills and be able to lead other team members in a focused and organized manner. Additionally, a chef de partie 1 may be responsible for the training of other cooks, as well as their productivity and evaluation 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 within six months of full time employment.
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. Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service.
2. Strong communication skills and practice.
3. Provide consistent service in all areas of food production.
4. Develop specific goals and plans to prioritize, systematize, and accomplish your work.
5. Analyze information and evaluate results to choose the best solution and solve problems.
6. Strictly adhere to recipes and standards for product preparation and presentation.
7. Demonstrate excellent knife skills, cooking skills and safe operation of all kitchen equipment.
8. Ability to problem solve and react quickly to any issues which arise during a shift.
9. Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible.

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).