The placement opportunity includes the following departments and positions:
Department: Orientation
Position: Orientation
Duration: 1 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: Garde Manger Demi Chef
Duration: 2 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 of buffets; learn to prepare all cold food items for buffet, banquet and restaurant use 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: 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: Lead Cook
Duration: 4 months
Job Description:
You will learn to manage the daily operations in the kitchen within each station; learn to coordinate work assignments and ensure kitchen is prepared for service; monitor set up and maintenance of stations to ensure it is up to standard; learn to provide mentorship, training, guidance and support to other cooks on the line; learn to plan, execute menu development; learn and manage the kitchen inventory; support the Sous Chef and Executive Chef when needed.Requirements
Diploma in Culinary Art Nqf Level 5 and above.
At least 6 months experience in garde manger, à la carte menus, hot kitchen
Leadership qualities.
Must have prior high end culinary experience with at least 6 months of experience.