The Culinary Internship position is a paid Culinary internship designed specifically for Culinary and/or Patisserie students seeking to meet their programs educational requirements, while building their skill set toward a career in the food & beverage or hospitality industry. This internship includes exposure to operations within the back of house, including rotation through individual stations, including but not limited to; prep, pantry, baking, production, expo, banquets, cafeteria, storeroom, ordering & inventory, etc. Interns are provided the opportunity to work in high volume, production kitchens, learning from Chefs and along with fellow culinary interns. As a seasonal operation, students gain valuable experience in restaurant/kitchen start up and closing procedures.
Interns must commit to a consecutive 12-16 week internship, determined by work site location. Internships typically begin between mid-May and July 1 and conclude between late August and the end of September.
Reports to work on time and in proper uniform.
Will work in designated station as set by Location Chef/Sous Chef.
Assists in producing a quality product in a timely and sanitary fashion for guests and employees.
Assists Location Chef and Cooks with preparation of; soups, sauces, appetizers, entrees, cold side items, salads, desserts and Employee cafeteria production.
Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
Inventories menu items, stocks and preps area with needed supplies.
Follows all set recipes and standards as set by company.
Cleans and maintains Kitchen equipment, utensils, dishes, pots, pans, glassware, tables, refrigerators, deep fat fryers, ovens, ranges and all other work areas in accordance with sanitation regulations.
May periodically train new employees or staff from other departments.
May assist with stocking and inventory, unloading of trucks, organization of storeroom, etc..
Completes GPI Sanitation program.
Complies with all health and safety codes in handling and storage of all food products and kitchen equipment.
Adheres to all hotel policies and regulations.
Assists in other departments and with other duties as assigned.
Must be a minimum of 18 years of age.
Must be enrolled or recent graduate of an accredited Culinary/Patiserrie program.
A letter of recommendation from academic instructor or work place Manager is required.
Previous commercial kitchen experience helpful.
Must understand basic cooking techniques.
Must demonstrate knowledge of proper, current sanitation standards.
Must be able to multi-task and perform all manual aspects of Kitchen operations.
Must be able to read and write clearly.
Strong interpersonal skills required.
Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.
Must be team-oriented, positive and upbeat.
Must be able to speak clearly and respectfully with coworkers and guests.
Must be respectful of diversity and possess the ability to work effectively with all levels of staff.
High volume Kitchen/EDR in a National Park environment.
Seasonal hotel operations.
Kitchen environment may have times of high noise levels.
Climate control equipment may or may not be present.
Working in varying degrees of temperatures is expected, including coolers, freezers, production line, etc.
Job requires standing for long periods of time, walking, bending, handling, reaching, grasping, lifting 50 lbs., and repetitive motions.