I worked at Inn At Little Washington full-time (Less than a year)
The environment at The Inn is one of complete dedication and perfection. Every aspect of the day is centered on the guest's experience. If you are willing to learn, then they are willing to teach you. All you have to do is ask to be a part of something and they will, usually, make an effort to make you a part of it. The truly dedicated individuals stand out and receive praise on their merits. The Sous chefs and line cooks are all very friendly and communicable but will knuckle down and be all about business in the heat of a dinner rush. The Executive Chef/Owner is extremely passionate about the food and the guests he is unveiling it to. He has been quoted as referring to the dinner service as a "theater" where his staff are the performers and it is their goal to put on the best show ever.
There is little room for mistake, if any. This is a Five Star restaurant and a Five Diamond hotel and is a member of the Relais et Chateaux group. Everyone who works there needs to be at the top of their game or risk losing their position. It is a very demanding arena and nothing but the best is demanded from each team member. This is not for the faint of heart. There is a bit of low level hazing but just do your job to the standards of the establishment and you'll do fine. The paygrade was not terrible but it was not fantastic either. If you're coming in as a low
Advice to Management
Upper management seems to have a fairly decent hold on the situation in the kitchen. The only thing that I found to be somewhat discouraging was the hazing that went on when I first arrived. It is to be expected no matter where you go but at times the conversations that were had were on the verge of rediculous.
I applied in-person. The process took 2 weeks. I interviewed at Inn At Little Washington (Washington, DC) in September 2012.
I initially got involved with The Inn through a career shadowing with my high school. This led to an internship which led to an offer for a full-time position, which I accepted. The entire process took about two years with the final two steps taking place over the course of six months. As for employment means outside of an internship, I would recommend submitting an online application and getting in touch with the Director of HR as well as the Executive Sous Chef. These individuals would be your best bet to getting your foot in the door. Be steadfast and keep up with your candidacy. They recieve hundreds of applications every month and you'll need to be patient as well as persistent.
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