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 the 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 for up to one month and takes place concurrently with the first training phase.
Department: Culinary
Position: Foundations of Contemporary Italian Cookery
Duration: 3.5 months
Job Description:
[FIRST NAME] will complete a structured curriculum consisting of instructor demonstrations, guided practical application, and supervised production activities 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. Training will also include observation and participation during lunch and dinner service to reinforce efficient workflow, production planning, and professional communication within an upscale dining environment.
Department: Culinary
Position: Intermediate Fresh Pasta & Italian Entrée Production
Duration: 4 months
Job Description:
[FIRST NAME] will participate in structured instruction consisting of demonstrations, guided practice, and supervised production 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. Instruction will include regular coaching sessions and performance evaluations to reinforce technical growth, production efficiency, and consistency.
Department: Culinary
Position: Advanced Contemporary Italian Kitchen Operations
Duration: 4 months
Job Description:
[FIRST NAME] will complete advanced instruction through demonstrations, collaborative training, supervised practical application, and chef -led discussions 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. Training will emphasize the integration of technical expertise with operational knowledge to provide a comprehensive understanding of contemporary Italian kitchen management practices in the United States.
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Requirements<\/h3> - you are enrolled in a post secondary ministerially recognized academic institution in the hospitality industry
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- you have a hospitality degree and at least 1 year of recent relevant work experience in the (ultra) luxury hotel industry (outside of the USA)
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- you have 5 years recent relevant work experience in the (ultra) luxury hotel industry (outside the USA)
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- you have shown consistent career growth over the last years
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- you have shown serious commitment to your most recent employers
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