Demi Chef

Beyond Grad • Washington, NY

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 cookery, progressing from foundational to intermediate and advanced levels. The program emphasizes hands-on experience, including pasta production, sauce making, protein cookery, and advanced kitchen operations, all within an upscale dining environment. The training aims to provide a comprehensive understanding of contemporary Italian 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 most recent employers

Responsibilities

• Receive an orientation to the company and the local community, including learning about company customers, culture, business strategies, payroll, local training areas, housing, transportation, and meeting key contacts.
• Receive computer training on company systems.
• Complete a structured curriculum covering Sfoglina's culinary philosophy, brigade system, sanitation standards, commercial kitchen equipment, premium ingredient sourcing, Italian pantry fundamentals, antipasti preparation, fresh pasta production, vegetable fabrication, stock and sauce preparation, soup production, cold station procedures, inventory management, labeling and storage requirements, quality assurance practices, and refined plate presentation standards.
• Participate in observation and participation during lunch and dinner service to reinforce efficient workflow, production planning, and professional communication.
• Participate in structured instruction involving handmade pasta production, filled pasta techniques, risotto preparation, seafood and protein cookery, vegetable preparation, specialty sauces, emulsions, reductions, advanced cooking methods, quality assurance procedures, coordinated ticket management, production scheduling, seasonal menu implementation, advanced plating techniques, and collaborative service execution.
• Receive regular coaching sessions and performance evaluations.
• Complete advanced instruction involving production planning, advanced station management, fresh pasta production, specialty Italian cooking techniques, refined sauce preparation, advanced 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 contemporary Italian kitchen management practices in the United States.

What This Job Offers

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