Skilled Chef

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: Culinary, Sous Chef in training - operational Skills Acquisition
Duration: 1.5 months
Job Description:
[FIRST NAME] will learn to plan, organize and execute operations at individual kitchen stations; participate in the preparation of a wide variety of menu items according to prescribed recipes; learn processes for maintaining inventories, correct pricing, cost controls, requisitioning, and issuing supplies; learn to assume oversight of food production in individual stations; learn to make recommendations for maintenance, repair and upkeep of the kitchen, equipment, and other areas; learn to visually inspect, select and use only the freshest food products of the highest standard in the preparation of all menu items. This is a functional program and not departmentally based. As such, this skills acquisition phase may run concurrently with other skills acquisition phases.

Department: Culinary
Position: Culinary, Sous Chef in training - management Skills Acquisition
Duration: 2 months
Job Description:
[FIRST NAME] will learn to supervise culinary team members and learn to oversee the processes to prepare, cook and present high quality food items according to standard recipes; learn to set goals for team members and apply accountability methods; learn leaderships skills to effectively motivate a team of culinary staff; assist in the preparation of a wide variety of menu items according to prescribed recipes; learn to ensure compliance with sanitation and safety codes; learn methods for menu planning and related production activities; learn to assign specific duties to employees for efficient operation of the kitchen. This is a functional program and not departmentally based. As such, this skills acquisition phase may run concurrently with other skills acquisition phases.

Department: Culinary
Position: Culinary, Sous Chef in training - financial mgt Skills Acquisition
Duration: 2 months
Job Description:
[FIRST NAME] will learn various financial concepts related to culinary management; learn methods to control food costs; learn to control payroll costs of various kitchen outlets to achieve maximum profitability; learn to prepare financial forecast; assist in preparing financial reports, including profit and loss statements; schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line; learn requisition process for supplies; assist in the preparation of a wide variety of menu items according to prescribed recipes; learn to adhere to control procedures for cost and quality. This is a functional program and not departmentally based. As such, this skills acquisition phase may run concurrently with other skills acquisition phases.

Department: Culinary
Position: Culinary, Sous Chef in training -Skills Implementation
Duration: 6 months
Job Description:
[FIRST NAME] will implement and build upon the skills acquired during the previous Skills Acquisition phases. This includes leading and mentoring, improving organizational efficiency, time management, planning and organization, generating revenue, cost control, decision making while providing excellent customer service. This phase will constitute the majority of the program length, allowing MITs to apply and integrate the skills acquired in the previous phases. This is a functional program and not departmentally based. As such, this skills acquisition phase may run concurrently with other skills acquisition phases.