Demi Chef

Beyond Grad•Nashville, TN

1d•Onsite

About The Position

This placement opportunity offers a comprehensive training program across various culinary departments, including Orientation, Garde Manger, Banquet/Pastry, Mason's Kitchen, and Banquet Kitchen Supervision. The program is designed to provide hands-on experience and develop skills in preparing and presenting a wide range of food items, managing production, and supervising teams. The duration of the program is approximately 12 months, with specific durations for each department. During the Orientation phase (0.5 months), trainees will learn about the company's culture, business strategies, payroll, local community resources, and essential computer systems. This phase runs concurrently with the initial training. The Garde Manger Demi Chef role (2 months) focuses on the preparation and coordination of cold food items, emphasizing American contemporary presentation styles and maintaining high-quality standards. Responsibilities include visual inspection of food, requisitioning supplies, and proper food storage. The Banquet/Pastry Demi Chef role (5 months) involves learning traditional and contemporary American banquet menus, with a focus on large-volume production for pastries and baked goods. Skills developed include recipe scaling, organization of preparation, storage, and delivery, specialty item creation, chocolate work, cake decorating, and service station management. The Mason's Kitchen Demi Chef role (2.5 months) concentrates on traditional and contemporary restaurant menus for a la carte service. This includes organizing preparation, storage, and delivery of small-volume production, station setup and maintenance, and adhering to food production practices that meet federal and state regulations. The Banquet Kitchen Supervisor role (2 months) focuses on developing organizational skills for large-scale banquet cooking, assisting with food preparation, and learning supervisory skills. Responsibilities include supervising team members, coordinating work assignments, addressing deficiencies, making adjustments to assignments, communicating with the Banquet Chef, and evaluating/coaching staff.

Requirements

Previous Hotline experience
Enrollment in a post-secondary ministerially recognized academic institution in the hospitality industry OR a hospitality degree and at least 1 year of recent relevant work experience in the (ultra) luxury hotel industry (outside of the USA) OR 5 years recent relevant work experience in the (ultra) luxury hotel industry (outside the USA)
Consistent career growth over the last years
Serious commitment to most recent employers

Responsibilities

Receive orientation to the company and local community, including learning about customers, culture, business strategies, payroll, local training areas, housing options, transportation, and computer systems.
Prepare and coordinate the production of cold food items according to high standards of quality and American contemporary styles.
Visually inspect the appearance of all cold food for proper presentation and 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.
Learn traditional and contemporary American banquet menus with an emphasis on quality, quantity, setup, timing, and service.
Scale recipes for large volume production.
Organize preparation, storage, and delivery of volume production.
Create volume event production pastries and baking goods.
Prepare and bake specialty items according to recipe.
Perform chocolate work for garnishes.
Bake and create cakes.
Set up and break down the service station.
Learn how to plate for service.
Maintain solid menu knowledge and attention to detail with plate presentation.
Learn traditional and contemporary restaurant menus with an emphasis on quality, quantity, setup, timing, and service.
Organize the preparation, storage, and delivery of small volume production for a la carte service.
Set up and maintain the department to ensure it is up to standard.
Set up station with predetermined mise en place required to service restaurant operations.
Prepare 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.
Learn organizational skills needed for large scale Banquet cooking.
Assist with preparation of banquet event food items.
Learn supervisor skills by supervising team members in the department.
Coordinate work assignments to ensure department is prepared for large-scale events and service.
Take appropriate action to correct deficient conditions, behavior, and work practices.
Review assignments of cooks and make adjustments.
Communicate with cooks and Banquet Chef to ensure total guest satisfaction.
Evaluate, coach, counsel, and provide leadership support.
Monitor and supervise set up to ensure that it meets standards.