J1 Culinary Trainee

Omni Hotels & Resorts•Charlottesville, VA

19h•$21 - $21•Onsite

About The Position

The J1 Culinary Trainee program at Omni Charlottesville Hotel is designed to provide participants with a balance of learning opportunities and contributions to the organization. Throughout the program, trainees will observe, participate in tasks, and receive on-the-job training to enhance their skills, knowledge, and competency while gaining exposure to U.S. culture. The goal is to build positive relationships, gain U.S. professional work experience, learn about American culture, and share their own culture with others.

Requirements

Strong verbal and written communication skills
Ability to multi-task
Ability to stand and walk for an extended period of time or for an entire shift
Ability to move, lift, carry, push, pull, and place objects weighing up to 10 lbs. without assistance
Ability to work flexible shifts including 1st and 2nd shifts, weekends, and holidays
Must be able to obtain TIPS certification for alcohol awareness training
Must be able to obtain ServSave certification for food sanitation and safety

Responsibilities

Observe and participate in given tasks, assignments, and on-the-job training.
Build positive relationships with managers, supervisors, and co-workers.
Gain U.S. professional work experience.
Learn about American culture and share their own culture.
Master goals and objectives across four training phases: Orientation, Cold Line/Banquets, Hot Line, and Advanced Service.
Gain exposure to kitchen organization, dining outlets, menus, and food safety/sanitation practices.
Learn essential culinary terminology, standards, and organizational methods.
Train in stocks and sauces, taste and flavor development, knife skills, U.S. measurements and formulas, and following standardized recipes.
Gain exposure to banquet production, including preparation, assembly, and organization of cold items for large-scale events.
Build on learned functions by gaining focused exposure to hot line operations and developing advanced culinary competencies.
Strengthen organization, speed, and ability to perform in a high-pressure environment.
Observe and support key hot line roles and understand their contribution to overall kitchen execution.
Assist with daily production tasks and activities designed to build familiarity with kitchen operations across multiple outlets.
Gain exposure to supervisory, management, and/or leadership situations and scenarios.
Learn how the culinary department interacts and contributes to the overall success of the organization.
Learn advanced techniques of grilling, baking, sauteing, and plating.
Begin to define the type of leader they will become and the skills and knowledge they will continue to develop.