J-1 Culinary Trainee
Job Summary
This J-1 Culinary program at Altro Paradiso in New York City offers a comprehensive training rotation in professional kitchen operations. Participants will gain experience across multiple stations including Garde Manger, Saucier, and Entremetier roles. The program also focuses on management skills, providing exposure to kitchen operations, cost control, and supply management.
Responsibilities
- Prepare cold food items and maintain quality standards
- Master sauce and soup production techniques
- Perform classical vegetable, grain, and pasta cookery
- Execute station operations and inventory management
- Assist in cost control and kitchen equipment maintenance
Required Skills
- Culinary degree or 5 years luxury experience
- Knowledge of classical French techniques
- Station organization and management
- Inventory and cost control
- High-end food presentation standards
Job Details
Training Plan:
1. Orientation (0.5 month): You will receive orientation to the company and local community, including payroll schedules, local training area, housing options, and transportation options. Meet key contacts and receive computer training on company systems.
2. Garde Manger Cook (2.5 months): Learn to prepare and coordinate the production of cold food items to maintain high quality standards. Master American contemporary styles of presenting food and preparation of buffets. Visually inspect all cold food for proper presentation and control storage of food items in refrigerators and freezers to maintain freshness.
3. Saucier Cook (3 months): Learn processes for preparing stocks and identifying basic kinds of soups. Prepare grand sauces, demonstrate cooking/cooling techniques for stocks, and participate in soup and sauce cookery. Learn the use of thickening agents and sweet sauces.
4. Entremetier Cook (3 months): Learn classical vegetable cuts, stock production, station organization, palate development, and culinary French terms. Master vegetable, potato, grain, rice, and fresh pasta cookery, as well as stew production and advanced soup cookery.
5. Sous in Training - Operations Management (3 months): Learn to plan, organize, and execute operations at kitchen stations. Participate in preparation of menu items according to recipes. Learn processes for inventory maintenance, pricing, cost controls, and requisitioning. Assume oversight of food production and make recommendations for kitchen maintenance and equipment repair.
Requirements:
- You have a hospitality degree from a post-secondary academic education with a minimum 2-year full-time course, approved by the Ministry of Education.
- Recent relevant work experience in the (ultra) luxury hotel industry.
- Or: You have 5 years of recent relevant work experience in the (ultra) luxury hotel industry.