Job Description

The Inn at Little Washington 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.

Click here for more information about the program and HRC International.

J1 Training Plan:

• Orientation (0,5 month): 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 Manager Cook (3,5 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 (2 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.

Benefits:

• Hats, pants, jackets, and aprons are provided
• A complimentary meal is provided in every shift
• Training hours will be 32-40 hours per week. Any hours over 40 will be paid for overtime
• You will accrue 120 hrs. of Paid Time Off
• Aiport pick up from Dulles International Airport during normal business hours.
• Employee housing provided, cost is $200 per paycheck

Job Requirements

• You have a hospitality or culinary degree from a post-secondary academic education with a minimum 2-year full-time course, approved by the Ministry of Education
• Recent relevant work experience in the (ultra) luxury hotel industry or fine dining establishments
  

Skills