More information about HRC International: https://hrc-international.com/

Loews Vanderbilt Hotel Nashville, the only AAA Four-Diamond hotel in Tennessee for over 28 consecutive years. The Loews Hotel in Nashville is your home base in Music City, where legendary Loews service meets true Southern hospitality.

Loews Vanderbilt Hotel located across from Vanderbilt University in the West End—off the tourist path but less than 2 miles from downtown and just minutes from the city’s most renowned attractions such as Nashvilles Music Venues, and a diverse assortment of entertainment, dining, cultural and architectural attractions.

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.
Banquet/Pastry Demi Chef (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 to create volume event production pastries and baking good; learn to prepare and bake specialty items according to recipe; learn chocolate work for garnishes; learn to bake and create cakes; learn to set up and break down the service station; learn how to plate for service; maintain a solid menu knowledge and attention to detail with plate presentation.
Garde Manger Demi Chef (3 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.
Mason's Kitchen Demi Chef (3,5 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.

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HRC International