Job Opportunities For Youth

Youth are eligible to apply into our business/training programs, River Restaurant, if they have existing employment barriers, are between the ages of 17-24 and are willing to work full time as they learn a new skill. Wages are $7.45/hr for a 40 hour work week.

The Process

• Youth are referred through their workers and various agencies throughout the city. Resumes are accepted at the All-A-Board main office on a continuous basis and youth are contacted directly for interviews when positions become available.
• Youth who are hired must successfully complete a month of probation before they are officially accepted into the program. Success in this first month is monitored through attendance, punctuality, attitude and willingness to participate.

Life Skills: Personal Development Program
Youth hired into our programs are also expected to participate in the Personal Development Program, which are monthly meetings centered around personal goal setting. Goals at the beginning of the program usually focus on housing, bank accounts, ID etc, while job search becomes the focus towards the end of the program. Youth receive a monthly bonus of $100 for successfully completing their goals.

To Apply For A Job
Phone: 416- 595-9939
Fax: 416-595-9939
Email:

River Restaurant

Location: 413 Roncesvalles Ave. (South of Dundas West Subway Station.)
Phone: 416-535-3422
Dinner, Tues. to Sun. 5-10
Lounge, Tues. to Sun. 5-late

• Typically, new River employees are hired into the lunch/brunch shifts and only youth who have shown exceptional ability during their training are promoted to the dinner shifts.
• Youth hired into the front of the house as servers can expect to: receive their 'SMART SERVE’ certificate, be a part of the catering team, learn basic bartending, wine service, food terminology, table service, hosting, bussing, quality control and will be expected to participate in all opening/closing duties as well as general cleaning and maintenance.
• The stations for youth hired into the kitchen are as follows: dishwashers (machine maintenance, garbage/recycling, food prep); cold station (cold appetizers, desserts, dressings, salads, proper plating); pan station (hot appetizers, pastas, sauces); veg station (all veg side dishes, all veg prep). Staff starting in the kitchen generally start as dishwashers. Kitchen staff are expected to participate in all opening/closing duties as well as general cleaning and maintenance and will be a part of the catering team.