Job Description

Come enjoy the paradise of the Hilton Santa Barbara Beachfront Resort, a dramatic mission-style Santa Barbara hotel on 24 beautiful beachfront acres. This ravishing 4 diamond resort has 360 guest rooms and seven Food and Beverage outlets overlooking one of Southern California's most beautiful coastlines. 

Have the best experience in Santa Barbara, start by 'smelling the flowers' at the Santa Barbara Botanic Gardens, or shop 'til you drop. Take in the salty sea air at Stearns Wharf where you can watch fishing boats off-load their morning catches, touch marine life in a special aquarium, or step aboard the Harbor Queen for a narrated whale-watching cruise.

Training Plan:

• Orientation/Onboarding (0,5 months): You 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.
• Garde Manger Demi Chef (3,5 months): You will learn to prepare and coordinate the production of cold food items in order to maintain high standards of quality; learn American contemporary styles of presenting food and preparation; learn to prepare all cold food items according to standard recipes, visually inspect appearance of all cold food for proper color combination and overall presentation to maintain 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.
• Saute Demi Chef (4 months): You will learn to plan, prepare, and execute all stocks and sauces used in the hotel’s restaurant/food outlets in accordance with hotel standards. The participant will also learn and improve skills in the sauté station. Will learn to understand how to establish quality standards, including portion sizes while controlling kitchen waste and maintaining budgeted food costs.
• Meat/Grill (Hotline) Demi Chef (4 months): You will learn preparation of products such as savory items, entrees; learn culinary knife skills and cuts; learn product tasting, station organization, egg cookery, small sauce production, and protein cookery such as braising, stewing, roasting, sauteing, broiling, grilling, and poaching; learn the process for simultaneous preparation of several portions of vegetables, starches, and proteins; construction of food presentations on plates; and evaluation of the results.

Click here for more information about HRC International.

Job Requirements

• You have a culinary or 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
  

Skills