PM Chef de Partie II

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

SUMMARY

The Chef de Partie II positionis responsible for daily prep and execution of service on their assignedstation. A chef de partie II is expected to lead fellow cooks under theguidance of a CDP 1. This position requires an overall understanding oftimelines, product needs, flavor combinations, and the expectations for eachdish and service. A chef de partie II is expected to have solid fundamentalskills and be able to work quickly and efficiently with other team members in afocused and organized manner.

ESSENTIALFUNCTIONS

1. Execution ofdaily functions at an improved level of quality and consistency.

2. Oversight ofCDP 3 when working on a team section, or as needed in the absence of CDP1.

3. Place preporders under the guidance of culinary management.

4. Daily mise-en-placeproduction and execution of cookery and plating of dishes from assigned stationfor service.

5. Generalcleaning and sanitation duties as directed by culinary management, as well aslead cooks.

6. Properly setup scheduled station for service on time.

7. Responsiblefor any project delegated to station by CDP1 or CDP2 as needed for service.

8. Dailyanalysis of station and product to ensure all standards and quality issues aremet.

9. Accuratelyfollow and execute recipes for assigned station.

10. Proper andthorough break down, or hand over, of station at the end of shift.

11. Other relatedassignments as necessary.

QUALIFICATIONS

Required

1. Minimum of 1 yearprofessional cooking experience.

3. Servsafecertification within six months of full time employment.

4. A positiveattitude.

Desirable

1. Associatesdegree in culinary arts.

2. A good senseof flavor development and evaluation of prep.

3. Bi-lingual inSpanish and English.

SKILLS

1. Ability towork quickly and cleanly throughout a shift and meet all deadlines before andduring service.

2. Strongcommunication skills and practice.

3. Ability toproblem solve and react quickly to any issues which arise during a shift.

4. Desire toteach and learn on the job, sharing knowledge and guiding staff to work asproductively and efficiently as possible.

PHYSICAL DEMANDS

1. Ability to lift 50 lbs.

2. Ability to stand for long periods oftime (8-10 hours consistently).

3. Requires exposure to hot pans, sharpknives, open flames, and temperatures ranging from hot to cold.

4. Availability and understanding thatthe position often requires hours in excess of a standard workweek (40-50hours).

**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**