Intern Relais Chateaux Jobs (NOW HIRING)

Located in the picturesque town ofWashington, Virginia.

Just a bit over an hour from Reston, Loudoun County, Virginia andWashington, DC.

Since 1978 The Inn at Little Washington, located at the foothills of the Blue Ridge mountains, has been one of the most decorated restaurants and hotels in the world.Some of our awards include Michelin 3 Stars, Forbes 5 Stars, AAA 5 Diamonds, and Wine Spectator Grand Award. Member of Relais & Chateaux.

The Inn at Little Washington and Patty O's Bakery and Cafe offerseducational externship opportunities to enrolled culinary students fromaccredited institutions. Each externship runs for a three-month period or asneeded from the culinary program's requirements. Thestudents will train on essential functions as members of the culinary brigade inthe kitchen with support and guidance from culinary management. Students will becomeeducated on the standards and protocols of culinary operations within the Innat Little Washington or Patty O's Bakery & Cafe culinary teams. Duringan externship the student will experience a variety of tasks and challengesintended to push them towards expanding and developing their culinary skillset.

Benefits available:

We offer:

• On-the-job training
• Discount staff housing on property, available on a first come-first stay basis
• Complimentary water, electric & wifi in staff housing.
• Complimentary washer/dryer on property
• Cultural & Educational team outings on and off property
• Employee appreciation events on property
• Complimentary uniforms
• Delicious "family" meals daily prepared by the chefs
• Opportunity to return upon successful completion of program

www.theinnatlittlewashington.com

ESSENTIALFUNCTIONS

• Daily prep asdirected by the culinary management team.
• Assistingwith organization and receiving as needed.
• Daily juicingand execution of cold side breakfast for in-house guests.
• Properly setup station for service.
• Accuratelyfollow and execute recipes for assigned station.
• Proper andthorough breakdown of station at the end of shift.
• Executing andassisting with employee meal.
• Externs willbe given the opportunity to work with the banquet team for on-site specialevents.
• Cleaning and generalsanitation of all BOH areas daily with the other members of the culinary team.
• Externs willbe given responsibilities within their capabilities. The more skills anindividual can become proficient in, with coaching and instruction from theirsupervisor, the larger the scope of their work and the broader the capacity oftheir experience.
• Based onperformance and the discretion of the Chefs, externs will be able to workmultiple stations such as butchery, pasta making, employee meal, dailyproduction, breakfast cookery, and potentially working service with the PMbrigade. For pastry this may include tasks such as chocolate work,lamination/bread production, viennoiserie, tea service, cake decorating andpotentially PM service.
• Other duties,as assigned.

QUALIFICATIONSAND SKILLS

Required

• Enrollment inculinary school or culinary education equivalent.
• Fundamentalskills in all basic cooking techniques and execution of knife cuts.
• A growingsense of flavor development, and ability to season foods properly asdemonstrated by sous chefs.
• Servsafecertification.

Desirable

• Previous culinary experience.
• Bilingual inSpanish and English.

SKILLS

• Desire tolearn and grow in a professional kitchen setting.
• The abilityto take and follow directions from other cooks and culinary managers.
• Ability towork quickly and cleanly throughout a shift and meet all deadlines before andduring service.
• Ability toproblem solve and react quickly to any issues which arise during a shift.
• A strong workethic.
• An ability towork well with others in a team-driven environment.

PHYSICALDEMANDS

• Ability tolift 50 lbs.
• Ability towork on feet/standing for 8-10 hours consistently.
• Availabilityand understanding that the position often requires hours more than astandard workweek (40-50 hours).