The first phase of training focuses on orienting the J1 to our organization and the local community. During this phase, they will be introduced to the hotel's location, policies, procedures, and systems. They will learn the core basics of the hotel's operations. Throughout the phase, the J1 will gain a strong understanding of the company's corporate standards, culture and vision/mission. They will learn behaviors that build customer loyalty and positively impact the hotel guests' experiences. The following stages will occur throughout the year program, not necessarily in this order:
Rotation #1: Orientation - Orientation - 1 month
Rotation #2: Culinary - Banquets Cook/ demi chef - 2 months
Rotation #3: Culinary - Meat/Grill (Hotline) Cook/Demi Chef - 3 months
Rotation #4: Culinary - Fish Station Cook/ demi chef - 3 months
Rotation #5: Culinary - Restaurant Supervisor/Chef de Partie - 3 months