Demi chef

Beyond Grad • 601 Pennsylvania Ave NW, WA

6d • Onsite

About The Position

This placement opportunity includes several departments and positions, starting with an orientation to the company and local community. This is followed by structured culinary training in Italian Fine Dining Cookery, progressing from foundations to intermediate and advanced levels. The program covers a wide range of culinary techniques, kitchen operations, ingredient management, and service execution within a fine dining environment. The goal is to provide a comprehensive understanding of fine dining kitchen management practices in the United States.

Requirements

• Enrolled in a post-secondary ministerially recognized academic institution in the hospitality industry.
• Hospitality degree and at least 1 year of recent relevant work experience in the (ultra) luxury hotel industry (outside of the USA).
• 5 years recent relevant work experience in the (ultra) luxury hotel industry (outside the USA).
• Shown consistent career growth over the last years.
• Shown serious commitment to your most recent employers.

Responsibilities

• Receive an orientation to the company and the local community, including learning about customers, culture, business strategies, payroll, local training areas, housing, and transportation.
• Meet key contacts and other employees, and receive computer training on company systems.
• Complete a structured curriculum covering culinary philosophy, sanitation standards, kitchen equipment, ingredient sourcing, seasonal product utilization, vegetable fabrication, stock and sauce preparation, fresh pasta production, antipasti preparation, cold station procedures, inventory management, labeling and storage, quality assurance, and plate presentation.
• Participate in observation and participation during lunch and dinner service to reinforce efficient workflow, production planning, and professional communication.
• Participate in structured instruction involving pasta preparation, risotto techniques, seafood and meat cookery, vegetable preparation, protein fabrication, emulsified sauces, reductions, advanced cooking methods, quality assurance, ticket management, production scheduling, seasonal menu implementation, advanced plating, and collaborative service execution.
• Receive regular coaching sessions and performance evaluations to reinforce technical growth and operational efficiency.
• Complete advanced instruction involving production planning, advanced station management, premium seasonal ingredient preparation, specialty cooking techniques, refined plating and finishing methods, quality evaluations, inventory management, production forecasting, cross-training across specialized kitchen stations, seasonal menu implementation, and continuous improvement initiatives.
• Integrate technical expertise with operational knowledge to gain a comprehensive understanding of fine dining kitchen management practices in the United States.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: Associate degree