Job Description

More information about HRC International here.

Centrally located in one of the most beautiful regions of Northern California, the DoubleTree by Hilton Hotel Sonoma Wine Country awaits you. Nestled within two 18-hole championship golf courses, the hotel features roses, vines and our Chef’s herb garden, echoing our Sonoma Wine Country surroundings. Our guests can relax in our open lobby in front of the fireplace, or grab a glass of wine and enjoy the outdoor patios, then retire to a spacious guest room.

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.
• Banquets Demi Chef (3,5 months): You will learn traditional and contemporary American banquet menus with an emphasis on quality, quantity, setup, timing, service; learn to scale recipes for large volume production; learn to organize preparation, storage, and delivery of volume production; learn preparation of contemporary American banquets, classical cuisine banquets, hot and cold buffet stations, special events and various styles of service; learn to set up station with predetermined mise en place required to service all banquet functions; assist in the preparation of banquet event food items using predetermined methods in a timely and consistent manner.
• Restaurant Demi Chef (6 months): You will learn 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; set up and maintenance of department to ensure that it is up to standard; learn to set up station with predetermined mise en place required to service restaurant operations; learn preparation of all restaurant food items using predetermined methods in a timely and consistent manner; observe and practice food production practices that meet federal and state regulations.
• Restaurant Chef de Partie (2 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.

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

• You have 5 years of recent relevant work experience in the (ultra) luxury hotel industry

Skills