Every year, Scarf runs three 10-week programs - Autumn Scarf, Winter Scarf and Spring Scarf - in partner restaurants. Each program provides eight front of house trainee positions for young people who are keen to get a start in hospitality. 

Recent Scarf seasonal programs have run at Garden State Hotel, Uncle, The Rochey, Higher Ground, Bhang and Stomping Ground Beer Hall. 

Scarf’s seasonal programs include weekly training sessions and a series of Scarf Dinners, where trainees are supported by hospitality mentors whilst gaining paid work experience. Trainees are paid Restaurant Industry Award wages for their work during weekly Scarf Dinners. After 10 weeks of training, mentoring and work experience, trainees are offered up to six months of post-program support with a focus on Wellbeing and Job-Readiness.

During a 10-week Scarf seasonal program, trainees will:

• Learn to take orders and serve customers in a busy restaurant
• Learn to carry and clear 3 plates
• Learn to become more confident in customer service
• Undertake 3 x introductory coffee training sessions with Five Senses Coffee
• Undertake basic drinks training including learning about wine and beer
• Undertake introductory bar and cocktail training
• Learn how to use a Point of Sale (POS) ordering system in the restaurant (Scarf Dinners use PosBoss on iPads)
• Receive assistance with writing a resume and applying for jobs
• Practice their interview skills with real hospitality managers
• Go on behind the scenes tours of some of Melbourne's most popular hospitality venues including Stomping Ground Beer Hall and Pullman Hotel 
• Complete their RSA (Responsible Service of Alcohol) certification*
  *this certificate is undertaken thanks to sponsorship from CHT
• Receive one-on-one Wellbeing and Job Readiness support, with a strong focus on finding employment in the Melbourne hospitality industry

Read about who we work with and eligibility here.

Sign up here to receive information about future trainee intakes. 

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Cover image: Spring Scarf '17 trainees at Auction Rooms. Photo: Gareth Sobey