Job Description

The Wildflowe Farms, Auberge Resorts Collection features 65 bespoke accommodations tucked beneath sweeping tree canopies, or within low-lying wildflower fields, natural landscapes impart a sense of wonder and peacefulness. The expansive surrounding grounds include orchards and a namesake farm, indoor and outdoor venues serving source origin cuisine, Thistle an Auberge Spa, an outdoor pool, and miles of hiking trails inviting exploration and engagement to expand both spirit and mind. The resort is only 90 miles from New York City.

Wildflower Farms has also been recognized with a Michelin Key, highlighting the property as one of the most outstanding luxury hospitality experiences.

Click here for more information about the program and HRC International.

J1 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/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 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.
• Entremetier Cook/Demi Chef (4 months): You will learn classical vegetable cuts, stock production, preparing thickening agents, station organization, palate development, culinary French terms, and food costing; learn vegetable cookery by color and family, potato cookery, grain cookery, rice cookery, fresh pasta cookery, dry legumes, production of stews from vegetables and grains, broth/bouillon, and advanced soup cookery.
• Restaurant Supervisor/Chef de Partie (4 months): You will learn supervisor skills by managing the performance of cooks in restaurant kitchen; learn to coordinate work assignments and ensure kitchen is prepared for service; learn to take appropriate action to correct deficient conditions; evaluate, counsel and provide leadership support; monitor set up and maintenance of stations to ensure it is up to standard; assist with traditional and contemporary restaurant menus with an emphasis on quality, quantity, setup, timing, service; organizing the preparation, storage, and delivery of small volume production for a la carte service.

Benefits:

• A uniform will be offered
• Complimentary two meals per day in the employee break room is offered. 
• Staff housing of $125/week is offered with double occupancy with shared bathroom, living room and kitchen
• There is public transportation to and from the city via train

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 or fine dining establishments
  

Skills