The placement opportunity includes the following departments and positions:
Department: Orientation
Position: Orientation
Duration: 0.5 month
Job Description:
You will receive an orientation to the company and the local community which 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 an orientation to the local community including cultural centres, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled for up to one month and takes place concurrently with the first training phase.
Department: Culinary
Position: Banquet Demi Chef
Duration: 4.5 months
Job Description:
You will learn traditional and contemporary American banquet menus with an emphasis on quality, quantity, setup, timing, service; learn to scale recipes for large volume production; learn to organize preparation, storage, and delivery of volume production; learn preparation of contemporary American banquets, classical cuisine banquets, hot and cold buffet stations, special events and various styles of service; learn to set up station with predetermined mise en place required to service all banquet functions; assist in the preparation of banquet event food items using predetermined methods in a timely and consistent manner.
Department: Culinary
Position: Restaurant Demi Chef
Duration: 5 months
Job Description:
You will learn 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; set up and maintenance of department to ensure that it is up to standard; learn to set up station with predetermined mise en place required to service restaurant operations; learn preparation of all restaurant food items using predetermined methods in a timely and consistent manner; observe and practice food production practices that meet federal and state regulations.
Department: Culinary
Position: Chef de Partie
Duration: 2 months
Job Description:
You will learn supervisor skills by managing the performance of cooks in the 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