|By Nando3 (Nando3) on Monday, August 12, 2002 - 07:18 pm: Edit|
I have just finished culinary school in California and was thinking of moving to Vegas. I lived there before and know that most of the hotel jobs are union jobs. How do you go about getting a job in a union hotel? Can you go to the particular hotel you want to work and apply or do you have to go through the union first. I know there is someone in the groups here that works in vegas and I wanted to get some advice. I have already applied online for the new Ritz-Carlton opening in 2003. Do you know if that is going to be a union hotel? What are your thoughts on union jobs? Thanks for any help you can give me.
|By Corey (Corey) on Monday, August 12, 2002 - 10:05 pm: Edit|
For a union house, join the union, they also have training, tell the union counselor what you want and your training, the better trained, the better jobs you can get, also go to the places you want to work at, they will probully ask if you are a member first, you can end up with tought jobs too, once the only thing I could find was a baking job on the graveyard shift, I almost went nuts there, all I did was breads and rolls for the buffets and restaurants, there all the departments had thier own kitchens, now, I'd go work in a bar before I do that again.
|By Chefmanny (Chefmanny) on Tuesday, August 13, 2002 - 12:13 am: Edit|
Sorry, but unions suck!!!! Work at a union house and you'll understand why the economy is the way it is and, look at what unions did for the steel industry, the airlines and almost for automobiles in the USA.........I think unions had (may have for some industries) their time, after that it is basically legalized extortion!!!!!!
|By Thebaker (Thebaker) on Tuesday, August 13, 2002 - 04:57 am: Edit|
Yeah unions had there time..
and when they did people had medical benifits, and got paid a fair wage now..
instead of paying a fair wage they hire a mexican and work him like a slave.......and pay nothing.
You work over 50hrs a week with no extra pay,
6-7 days a week also..
Unions may have been bad (or may be bad) but so are employers...
|By Chefmanny (Chefmanny) on Tuesday, August 13, 2002 - 08:43 am: Edit|
Now, most unions have a lobbyist getting business from businesses, for example in Miami Dade county our choices for benefits has gone from a 3 inch thick booklet to about an eighth of an inch in 6 years...less and less benefits but, the consultant for the union in insurance has gotten paid 4 million dollars in the past year!!!!!!!!
How does that s--- happen???
We get less and the SOB get 4 milll.!!!! HOw does that work? Must be Andersen accounting!!!!
|By Chefspike (Chefspike) on Wednesday, August 14, 2002 - 12:36 am: Edit|
I've NEVER known a good union in the Rest, Hotel biz. They help dead beats and dumb asses keep their job. You can't fire anyone even after they have taken stuff, or come in too screwed up to work, or call in sick way too often.
Ya want to make money and have benifits?
LEARN. Do it for yourself first, get to the position you want to achieve and then worry about, and help the guy under you.
The cream rises, the crap goes to the bottom.
|By Chefspike (Chefspike) on Wednesday, August 14, 2002 - 12:38 am: Edit|
Hey Nando, are you working now?
|By Nando3 (Nando3) on Wednesday, August 14, 2002 - 05:58 pm: Edit|
Yes I am working now. I am completing my externship at the Millennium Biltmore Hotel in downtown Los Angeles. I worked for the Ritz-Carlton in Pasadena and saw that they were hiring in Vegas so I figured I would apply. I thought if they didnt hire me I would try to get a job somewhere else in Vegas. I am getting tired of LA so I thought I would give Vegas another shot, I moved there from Chicago where I was born and raised.
|By Chefspike (Chefspike) on Sunday, August 18, 2002 - 11:35 am: Edit|
Biltmore Hotel, not a bad gig.
What happened at the Ritz-Carlton?
Contact Corey, from these threads, he's in Vegas,
maybe he can help
|By Corey (Corey) on Monday, August 19, 2002 - 01:23 am: Edit|
yep, lost wages, nv
come to the dark side of the force....
|By Chefspike (Chefspike) on Tuesday, August 20, 2002 - 11:17 pm: Edit|
OK,.... maybe don't contact Corey
Who's the Pastry Chef there?
Is he good?
|By Nando3 (Nando3) on Thursday, August 22, 2002 - 07:26 pm: Edit|
The pastry chef doenst do much, they order almost all the desserts from outside. The chef isnt really that creative, he does the same plating for all the plated desserts. I am just out of school and I could do his job better. They just hired a new executive chef that is getting him to come up with new plating ideas and getting hime to start making some stuff instead of buying it, like sauces. I make cakes and fruit tarts for the restaurant and deli that they have there. Other than that everything is bought, like cookies, pastries, cheesecakes, and other desserts. The pastry chef is good at doing wedding cakes, I'll give hime that, but he isnt really into coming up with new desserts and plating ideas. Maybe you can come in and change everything for the better. I am still looking for a job after my externship, I have a job there at the Biltmore but I am still looking for other options.
|By Chefspike (Chefspike) on Thursday, August 22, 2002 - 07:36 pm: Edit|
Nando3, Wow, I had no idea!
I would have thought that they at one time had a pastry shop at that hotel.
That's kinda sad.
But, that's what has been happening in the Baking/
Pastry side of food for years. It all comes down to what they are paying per sq. ft.
Downtown Los Angeles?, I bet they are paying out of the nose.
Hey, lets have coffee sometime, I live around Melrose and La Brea area.
Who's the new Ex. Chef? What Nationality?
|By Thebaker (Thebaker) on Thursday, August 22, 2002 - 07:59 pm: Edit|
right now I am trying to get into working at a hotel because they do everything on site
Bread, Pastries, crossiant , Chocolate all desserts everything show pieces etc.
I am trailing saturday ... i hope all goes well
|By Chefspike (Chefspike) on Thursday, August 22, 2002 - 08:02 pm: Edit|
What hotel would that be?
Training to do what?
|By Nando3 (Nando3) on Thursday, August 22, 2002 - 08:47 pm: Edit|
The pastry chef and the other workers told me that they used to make everything from scratch and had 18 workers in the pastry kitchen. I guess when Millennium hotels bought them they made a bunch of changes. I know of other hotels in downtown LA that do the same thing. The new chef is Robert Gatsby, he's an english guy. He is pretty cool. He wants to make changes in the pastry kitchen and keeps getting at the pastry chef to come up with new things. The pastry chef is in the beginning stages of starting his own pastry shop so I guess he wont be there much longer. I live in the san gabriel valley, I dont get out your way too often. Where do you work? Are they hiring? Coffee sounds good, when I can get a chance. Thank you everyone for all your help.
|By Chefspike (Chefspike) on Thursday, August 22, 2002 - 10:07 pm: Edit|
Yea,... maybe I'd be intrested in that job.
Downtown Los Angeles. I used to work down there at the L. A. Athletic Club, on 7th.(?)
|By Thebaker (Thebaker) on Friday, August 23, 2002 - 05:05 am: Edit|
Chefspike (Chefspike) on Thursday, August 22, 2002 - 08:02 pm: Edit
<What hotel would that be?
Training to do what?
What job? >
The Garden City Hotel.
Im trailing not training......
|By George (George) on Friday, August 23, 2002 - 09:52 am: Edit|
"The Garden City Hotel."
Jeez that brings back memories (and nightmayers)
I worked there about 10 years ago, Asst Gardemanger Chef. It was a real sweat shop.
The bake shop was it's own feifdom and worked hard, but the then pastry Chef Chris Junda was a good boss.(The gardemanger chef was a world class sphincter) The bulk of the production was for banquets and the Sunday Buffet.(truly an amazing buffet about 120foot of hot and cold food and a 50+ foot dessert table that was packed.)
If it's like it was back then you will see a lot.
BTW watch out being hired around now. I worked on salary for the whole holiday season, 70+ hour weeks and then they refused to pay any holiday pay because I hadn't been there for 6 months.
|By Thebaker (Thebaker) on Friday, August 23, 2002 - 06:25 pm: Edit|
Thanks for the info george
In my interview with the Ex chef
I was told all the pay is hourly with a 5 day 40 hr week.
OT is at time and a half
they are finishing a multimillion dollar renovation of there restaurant,
so they are hiring new people.
the Ex said he is not sure where he will use me but as long as i get in..