Chef de Partie - The Inn at Little Washington

Other Chef de Partie 3- SUMMARY- Inn at Little Washington 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

ESSENTIAL FUNCTIONS The full job description covers all associated skills, previous experience, and any qualifications that applicants are expected to have.

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 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

QUALIFICATIONS

Required: General fundamental skills in all basic techniques and knife cuts. A sense of flavor development and evaluation of prep is necessary for this position.

Desirable

Minimum of 1-2 years professional experience cooking, preferably at a Michelin level

Associate degree in culinary arts

SKILLS

Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service

Strong communication skills and practices

Ability to problem solve and react quickly to any issues which arise during a shift

Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible

PHYSICAL DEMANDS

Ability to lift 50 lbs.

Ability to stand for long periods of time

Chef de Partie 2- SUMMARY 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.

ESSENTIAL FUNCTIONS

Ordering of prep from AM as needed and along the guidelines presented by a CDP 1 or manager

Daily mise en place and execution of cookery/plating for service

General cleaning and sanitation duties as directed by culinary management

Oversight of CDP 3 if working on a team section

Daily analysis of station and product to ensure all standards and quality issues are met

QUALIFICATIONS

Required: General fundamental skills in all basic techniques and knife cuts. A sense of flavor development and evaluation of prep is necessary for this position.

Desirable

Minimum of 1-2 years professional experience cooking, preferably at a Michelin level

Associate degree in culinary arts

SKILLS|

Ability to work quickly and cleanly throughout a shift and meet all deadlines before and during service

Strong communication skills and practices

Ability to problem solve and react quickly to any issues which arise during a shift

Desire to teach and learn on the job, sharing knowledge and guiding staff to work as productively and efficiently as possible.

PHYSICAL DEMANDS

Ability to lift 50 lbs.

Ability to stand for long periods of time

Chef de Partie 1- SUMMARY 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.

ESSENTIAL FUNCTIONS

Ordering of prep from AM and raw product from management team as menu dictates

Daily mise en place and execution of cookery/plating for service

General cleaning and sanitation duties as directed by culinary management

Oversight of CDP 2 and CDP 3 if working on a team section

Daily analysis of stati