Located in the picturesque town of Washington, Virginia, just a bit over an hour from Reston, Loudoun County, Virginia and Washington, DC, The Inn at Little Washington has been one of the most decorated restaurants and hotels in the world since 1978. Some of our awards include Michelin 3 Stars, Forbes 5 Stars, Michelin Green Star, AAA 5 Diamonds, and Wine Spectator Grand Award. We are a member of Relais & Chateaux.

We offer a growing team of exceptional people and invite you to join us. Your next career awaits.

The Chef De Partie 3 (CDP 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.

Essential Functions:

• 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 the 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.

Physical Demands:

• Ability to lift 50 lbs.
• Ability to stand for long periods of time.

• 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.

• General fundamental skills in all basic techniques and knife cuts.
• A sense of flavor development and evaluation of prep.
• Minimum of 1-2 years professional experience cooking, preferably at a Michelin level.
• Associate degree in culinary arts (desirable).
• Ability to work quickly and cleanly throughout a shift and meet all deadlines.
• Strong communication skills and practices.
• Ability to problem solve and react quickly to any issues.
• Desire to teach and learn on the job.
• Ability to lift 50 lbs.
• Ability to stand for long periods of time.