Culinary Intern

Responsibilities

• Food preparation tasks as assigned by the Sous Chefs, including basic vegetable preparation, vinaigrettes and salads, stocks, and other basic tasks, as well as meat fabrication, sauce making, and other advanced techniques
• Cleaning work area and kitchen during and at the end of shift
• Auxiliary with receiving deliveries to the kitchen
• Taking direction, and following recipes
• Working in a supervised environment
• Working at a steady pace, with a service orientation and the ability to quicken the pace as required
• Coordinating production over multiple days and planning for a smooth transition when other team members take over the station
• Planning out work day and accomplishing multiple tasks
• Knowing basic food product identification
• Maintaining an organized and sanitary workstation
• Knowing how to work in a team environment
• Tasting food for quality assurance

Requirements

• Completed at least one year of culinary school
• Internship lasts approximately 15 weeks
• Works 30-40 hours per week
• Must comply with all company policies and procedures
• Regular and consistent attendance is required
• Must be able to work well with other Team Members and Managers and interact with our guests

Qualifications

• Basic understanding of proper food handling procedures (blanching, sautéing, standard breading)
• Basic knife skills
• Basic kitchen operations experience
• Experience cooking in a high-level kitchen
• Must be able to read and understand recipes
• Must be able to communicate with other cooks to ensure timely delivery of dishes to guests
• Basic knowledge and understanding of math