The placement opportunity includes the following departments and positions:
Department: Orientation
Position: Orientaton
Duration: 0.5 month
Job Description:
You will receive orientation to the company and local community and 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 orientation to local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled to take up to one month and takes places concurrently with the first phase of training.
Department: Culinary
Position: Hotline Demi Chef
Duration: 2.5 months
Job Description:
You will learn preparation of products such as savory items, entrees; learn culinary knife skills and cuts; learn product tasting, station organization, egg cookery, small sauce production, and protein cookery such as braising, stewing, roasting, sauteing, broiling, grilling, and poaching; learn the process for simultaneous preparation of several portions of vegetables, starches, and proteins; construction of food presentations on plates; and evaluation of the results.
Department: Culinary
Position: Garde Manger Demi Chef
Duration: 3 months
Job Description:
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.
Department: Culinary
Position: Entremetier Demi Chef
Duration: 3 months
Job Description:
You will learn classical vegetable cuts, stock production, preparing thickening agents, station organization, palate development, culinary French terms, and food costing; learn vegetable cookery by color and family, potato cookery, grain cookery, rice cookery, fresh pasta cookery, dry legumes, production of stews from vegetables and grains, broth/bouillon, and advanced soup cookery.
Department: Culinary
Position: Restaurant Chef de Partie
Duration: 3 months
Job Description:
You will learn supervisor skills by managing the performance of cooks in restaurant kitchen; learn to coordinate work assignments and ensure 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.Requirements
You are enrolled in a post secondary ministerially recognized academic institution in the hospitality industry OR have a hospitality degree and at least 1 year of recent relevant work experience in the (ultra) luxury hotel industry (outside of the USA) OR have 5 years recent relevant work experience in the (ultra) luxury hotel industry (outside the USA)
• You have shown consistent career growth over the last years
• You have shown serious commitment to your most recent employers