Job Description

More information about J-1 program and HRC International

Le Jardinier's cuisine and setting evoke a modern greenhouse in the heart of Midtown Manhattan. Michelin-starred Chef Alain Verzeroli's menu is focused on utilizing the highest quality vegetables, seasonal ingredients, and fresh herbs, fitting seamlessly into the timeless, light-filled interiors designed by award-winning Architect Joseph Dirand. 

The restaurant will have 2 concepts; one will feature a Fine Dining: Asian Inspired French with 75 Seats upstairs and a Casual Dining concept which will be a Plant based/Healthier Cuisine with 55 Seats on the street Level.

Training Plan:

• Orientation (0,5 month): You will receive orientation to the company and local community and 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 orientation to local community including cultural centers, volunteer opportunities, local sporting events, and entertainment venues. Orientation is scheduled to take up to one month and takes places concurrently with the first phase of training.
• Garde Manger Cook (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 of buffets; learn to prepare all cold food items for buffet, banquet and restaurant use 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.
• Fish Station Cook (4 months): You will learn to coordinate work assignments in the fish station; learn to ; evaluate, coach, counsel and provide leadership support; monitor and supervise set up and maintenance of station to ensure that it is up to standard; assist with identifying round fish, flat fish, crustaceans, and shellfish; yield results; learn to evaluate quality, product tasting; storage of various types of fish; learn techniques for fabricating cuts for professional kitchens; special storage equipment; commonly used and underutilized species of fish; cooking techniques for various types of seafood; learn process for menu development.
• Meat/Grill Station (Hotline) Cook (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.

Job Requirements

• You have a hospitality or culinary 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