Chef de Partie - The Inn at Little Washington

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          "text": "<p>Chef de Partie 3- SUMMARY- Inn at Little Washington</p><p>The CDP 3 or Cook 3 position is responsible for daily prep and execution of service on their assigned station. A CDP 3 is expected to work under the guidance of a CDP 1 or 2 and follow all the procedures and tasks given by the lead cook on the station. This position requires an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish as directed during prep and service. A CDP 3 is expected to have basic fundamental skills and be able to work quickly and efficiently with other team members in a focused and organized manner. This position is an entry level position in the IALW brigade and individuals should have a strong desire to learn and grow within the kitchen environment</p><p>ESSENTIAL FUNCTIONS<br>\nDaily mise en place and execution of cookery/plating for service<br>\nGeneral cleaning and sanitation duties as directed by culinary management<br>\nResponsible for any project delegated to station by CDP1 or CDP2 as needed for the dinner menu<br>\nDaily analysis of station and product to ensure all standards and quality issues are met</p><p>QUALIFICATIONS</p><p>Required:&#xa0;General fundamental skills in all basic techniques and knife cuts. A sense of flavor development and evaluation of prep is necessary for this position.</p><p>Desirable<br>\nMinimum of 1-2 years professional experience cooking, preferably at a Michelin level<br>\nAssociate degree in culinary arts</p><p>SKILLS</p><p>Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service<br>\nStrong communication skills and practices<br>\nAbility to problem solve and react quickly to any issues which arise during a shift<br>\nDesire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible</p><p>PHYSICAL DEMANDS</p><p>Ability to lift 50 lbs.<br>\nAbility to stand for long periods of time</p><p>Chef de Partie 2- SUMMARY</p><p>The CDP 2 or Cook 2 position is responsible for daily prep and execution of service on their assigned station. A CDP 2 is expected to lead fellow cooks under the guidance of a CDP 1 or in his/her absence. This position requires an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish and service. A CDP 2 is expected to have solid fundamental skills and be able to work quickly and efficiently with other team members in a focused and organized manner.</p><p>ESSENTIAL FUNCTIONS<br>\nOrdering of prep from AM as needed and along the guidelines presented by a CDP 1 or manager<br>\nDaily mise en place and execution of cookery/plating for service<br>\nGeneral cleaning and sanitation duties as directed by culinary management<br>\nOversight of CDP 3 if working on a team section<br>\nDaily analysis of station and product to ensure all standards and quality issues are met</p><p>QUALIFICATIONS<br>\nRequired:&#xa0;General fundamental skills in all basic techniques and knife cuts. A sense of flavor development and evaluation of prep is necessary for this position.</p><p>Desirable<br>\nMinimum of 1-2 years professional experience cooking, preferably at a Michelin level<br>\nAssociate degree in culinary arts</p><p>SKILLS|<br>\nAbility to work quickly and cleanly throughout a shift and meet all deadlines before and during service<br>\nStrong communication skills and practices<br>\nAbility to problem solve and react quickly to any issues which arise during a shift<br>\nDesire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible.</p><p>PHYSICAL DEMANDS<br>\nAbility to lift 50 lbs.<br>\nAbility to stand for long periods of time</p><p>Chef de Partie 1- SUMMARY</p><p>The CDP 1 or Cook 1 position is responsible for leadership of their section and direct oversight, preparation, and execution of all mise en place required for the dishes on that station. This position requires an overall understanding of timelines, product needs, flavor combinations, and the expectations for each dish and service. A CDP 1 is expected to have strong fundamental skills and be able to lead other team members in a focused and organized manner. Additionally, a CDP 1 may be responsible for the productivity and evaluation of other cooks working in his/her station on a daily basis.</p><p>ESSENTIAL FUNCTIONS<br>\nOrdering of prep from AM and raw product from management team as menu dictates<br>\nDaily mise en place and execution of cookery/plating for service<br>\nGeneral cleaning and sanitation duties as directed by culinary management<br>\nOversight of CDP 2 and CDP 3 if working on a team section<br>\nDaily analysis of station and product to ensure all standards and quality issues are met</p><p>QUALIFICATIONS<br>\nRequired:&#xa0;General fundamental skills in all basic techniques and knife cuts. A sense of flavor development and evaluation of prep is necessary for this position.</p><p>Desirable<br>\nMinimum of 2-3 years professional experience cooking, preferably at a Michelin level</p><p>Associate degree in culinary arts</p><p>SKILLS<br>\nAbility to work quickly and cleanly throughout a shift and meet all deadlines before and during service<br>\nStrong communication skills and practice<br>\nAbility to problem solve and react quickly to any issues which arise during a shift</p><p>**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**</p>",
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          "text": "<p>Description</p><p>Located in the picturesque town of Washington, Virginia.</p><p>30 minutes from Culpeper, Front Royal, and Warrenton, Virginia<br>\n40 minutes from Gainesville and Stephen City, Virginia<br>\nJust a bit over an hour from Reston, Loudoun County, Virginia and Washington, DC.</p><p>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.</p><p>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 &amp; Chateaux.</p><p>Why join our team:</p><p>We offer:</p><ul><li>Health, vision and dental insurance (full time employees)</li><li>Paid time off (Full time employees)</li><li>401(k) retirement plan with match</li><li>On-the-job training</li><li>Employee education allowance</li><li>Advancement potential</li><li>Flexible schedules</li><li>Employee appreciation events</li><li>Complimentary uniforms</li><li>Delicious “family” meals daily prepared by the chefs</li><li>Referral bonuses</li><li>Competitive pay</li></ul><p>www.theinnatlittlewashington.com</p>",
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