Job Description

A Michelin Three Star, Forbes 5 Star, AAA 5 Diamond country house hotel retreat, The Inn at Little Washington presents exquisite American Cuisine with a French influence in a charming and sophisticated dining room. The sumptuous award-winning cuisine is accompanied by a Wine Spectator Grand Award wine cellar with over 2,500 selections.

The Inn holds three Michelin stars and a Michelin Green Star for sustainability—making it the only restaurant in the D.C. region with that distinction. Founded by Chef Patrick O’Connell, a self-taught culinary visionary often referred to as “The Pope of American Cuisine”, the Inn has been a beacon of excellence for over 40 years.

Training Plan: 

• Onboarding (0,5 months): You will receive an orientation to the company and the local community which includes learning about our company’s customers, culture, business strategies, etc.; learn about payroll schedules and payroll tax withholding; local training area, housing options, apartment complexes, and transportation options; meet key contacts and other employees; receive computer training on company systems; receive an orientation to the local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled for up to one month and takes place concurrently with the first training phase.
• Garde Manger Cook (2,5 months): You will learn to prepare and coordinate the production of cold food items in order to maintain high standards of quality; learn American contemporary styles of presenting food and preparation; learn to prepare all cold food items according to standard recipes, visually inspect appearance of all cold food for proper color combination and overall presentation to maintain appeal; prepare requisitions for supplies and food items for production in work stations; check and control proper storage of all food items in refrigerators and freezers to maintain product freshness.
• Hot Line Production Cook (6 months): You will learn master meat and seafood preparations, identify various fresh, frozen, canned and dry ingredients and sundry items, learn to understand how to establish quality while learning to preparation sizes to control kitchen waste and maintaining food budgeted costs, learn to oversee the daily specials, develop menu items and pricing based on restaurant concept while also learning how to lead, monitor and mentor other chefs in the station.
• Chef de Partie (3 months): You will learn supervisor skills by managing the performance of cooks in a restaurant kitchen; learn to coordinate work assignments and ensure the kitchen is prepared for service; learn to take appropriate action to correct deficient conditions; evaluate, counsel, and provide leadership support; monitor set up and maintenance of stations to ensure it is up to standard; assist with traditional and contemporary restaurant menus with an emphasis on quality, quantity, setup, timing, service; organizing the preparation, storage, and delivery of small volume production for a la carte service.

Job Requirements

• Culinary or hospitality degree from a post-secondary academic education with a minimum 2-year full-time course
• Recent relevant work experience in the (ultra) luxury hotel industry or fine dining restaurants

Skills