Demi Chef

Beyond Grad • San Francisco, CA

7h • Onsite

About The Position

The placement opportunity includes the following departments and positions: Department: Orientation Position: Orientation Duration: 0.5 month Job Description: [FIRST NAME] will receive an orientation to the company and local community which 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 an orientation to the local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled to take up to one month and takes place concurrently with the first phase of training. Department: Culinary Position: Hotline/Pasta Demi Duration: 3.5 months Job Description: [FIRST NAME] will learn the responsibilities of working both the Hotline and Pasta stations while gaining an understanding of kitchen coordination and high -volume service execution. The participant will learn the process for creating hand -made dough for various pastas such as penne, cavatelli, rigatoni, linguine, agnolotti, pizza, and spaghetti, as well as preparing seasonal fillings and sauces using fresh ingredients. Training will include applying cooking techniques such as boiling, baking, sautéing, roasting, grilling, braising, and poaching while maintaining quality and consistency during service. Additional skills that will be learned include culinary knife skills, station setup and organization, simultaneous preparation of vegetables, starches, and proteins, plating and presentation standards, requisitioning supplies, and proper storage and handling of food items to maintain freshness and food safety standards. Department: CulinaryPosition: Hot Appetizers Duration: 6 monthsJob Description: [FIRST NAME] will learn the Hot Appetizer Station; learn to manage, maintain, and operate the hotline; in addition, learn to prepare risottos, hot soups, sweet bread, pork belly, pasta, and any other hot items depending on the current menu; learn to be responsible for mise en place, preparing and plating of menu items. Department: Culinary Position: Pasta Chef de Partie Duration: 2 months Job Description: [FIRST NAME] will receive structured training on managing the pasta station during daily production and service. Training will include overseeing pasta preparation and sauce production, coordinating the timing of pasta dishes with other kitchen stations, monitoring food quality and plating standards, and maintaining consistency of dishes during service. Additional training will include requisitioning ingredients and supplies, supervising station organization, and ensuring proper food storage and sanitation standards are maintained.

Requirements

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

Responsibilities

• Receive an orientation to the company and local community which includes learning about our company’s customers, culture, business strategies, etc.
• Learn about payroll schedules and payroll tax withholding.
• Learn about local training area, housing options, apartment complexes, and transportation options.
• Meet key contacts and other employees.
• Receive computer training on company systems.
• Receive an orientation to the local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues.
• Learn the responsibilities of working both the Hotline and Pasta stations.
• Gain an understanding of kitchen coordination and high-volume service execution.
• Learn the process for creating hand-made dough for various pastas such as penne, cavatelli, rigatoni, linguine, agnolotti, pizza, and spaghetti.
• Prepare seasonal fillings and sauces using fresh ingredients.
• Apply cooking techniques such as boiling, baking, sautéing, roasting, grilling, braising, and poaching while maintaining quality and consistency during service.
• Learn culinary knife skills.
• Learn station setup and organization.
• Simultaneously prepare vegetables, starches, and proteins.
• Learn plating and presentation standards.
• Requisition supplies.
• Properly store and handle food items to maintain freshness and food safety standards.
• Learn the Hot Appetizer Station.
• Manage, maintain, and operate the hotline.
• Prepare risottos, hot soups, sweet bread, pork belly, pasta, and any other hot items depending on the current menu.
• Be responsible for mise en place, preparing and plating of menu items.
• Receive structured training on managing the pasta station during daily production and service.
• Oversee pasta preparation and sauce production.
• Coordinate the timing of pasta dishes with other kitchen stations.
• Monitor food quality and plating standards.
• Maintain consistency of dishes during service.
• Requisition ingredients and supplies.
• Supervise station organization.
• Ensure proper food storage and sanitation standards are maintained.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level