Chef de Partie - The Inn at Little Washington

Relais & Châteaux•Washington, VA

10h•Onsite

About The Position

The Inn at Little Washington, located in the picturesque town of Washington, Virginia, is a highly acclaimed restaurant and hotel, recognized with Michelin 3 Stars, Forbes 5 Stars, Michelin Green Star, AAA 5 Diamonds, and Wine Spectator Grand Award. It is a member of Relais & Chateaux. The Chef de Partie (CDP) position is part of the culinary brigade, encompassing different levels (CDP 3, CDP 2, CDP 1) with varying responsibilities and leadership expectations. A CDP 3 (Cook 3) is an entry-level role responsible for daily prep and execution of service on their assigned station, working under the guidance of a CDP 1 or 2. This position requires basic fundamental skills, efficiency, and a strong desire to learn and grow within the kitchen environment. A CDP 2 (Cook 2) is responsible for daily prep and execution of service, and is expected to lead fellow cooks under the guidance of a CDP 1 or in their absence. This role requires solid fundamental skills and the ability to work quickly and efficiently with other team members. A CDP 1 (Cook 1) holds a leadership role, responsible for their section's direct oversight, preparation, and execution of all mise en place. This position requires strong fundamental skills, the ability to lead other team members, and may involve responsibility for the productivity and evaluation of other cooks in their station. All CDP levels require an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish and service.

Requirements

General fundamental skills in all basic techniques and knife cuts
A sense of flavor development and evaluation of prep
Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service
Strong communication skills and practices
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

Nice To Haves

Minimum of 1-2 years professional experience cooking, preferably at a Michelin level (for CDP 3 and CDP 2)
Minimum of 2-3 years professional experience cooking, preferably at a Michelin level (for CDP 1)
Associate degree in culinary arts

Responsibilities

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 station by CDP1 or CDP2 as needed for the dinner menu
Daily analysis of station and product to ensure all standards and quality issues are met
Ordering of prep from AM as needed and along the guidelines presented by a CDP 1 or manager
Oversight of CDP 3 if working on a team section
Ordering of prep from AM and raw product from management team as menu dictates
Oversight of CDP 2 and CDP 3 if working on a team section