Placement 1June 2017 - September 2017
Placement 2October 2017 - January 2018
Placement 3February 2018 - May 2018
Job placements may be for chefs, front of house interns, management interns
Conditions of Program:
Students must be a member of CAFP student branch and in their final year of their respective program, or apply as a graduated student within first three years of graduation.
Students must be willing to work a minimum of 30 hours a week
Students must be available for a minimum of 1-2 hours a week for 1-1 training with the executive chef, senior manager.
Students must have their own transportation to get to and from placements.
Restaurants will designate a specific skill set/cuisine types that they can provide in depth training in (ie. butchery skills, classical Italian, French cuisine, charcuterie, pastry etc.)
Restaurants will get to choose which candidates get to work with them. Selection process has not been finalized but may include interviews/cook off competitions and/or recommendations from chef instructors .
Applications will be accepted until May 15, 2017
Questions may be directed to Franco Naccarato - VP Industry Liaison - Canadian Association of Foodservice Professionals email@example.com