Culinary Intern

Responsibilities

• Fulfills company policies as outlined in the Employee Handbook and the “General Policies and Procedures” section of the Line Cook Training Manual.
• Maintains a positive attendance record by reporting to work for assigned shifts 10 minutes prior to scheduled time, switching and finding replacements for no more than 5% of scheduled shifts, following company time off and illness procedures, and having a 0% No call/no show record.
• Maintains all sanitation and safety standards set forth by the company; maintains a score of 90% or better on all sanitation and safety audits.
• Maintains uniform, appearance, and grooming standards as specified in the Employee Handbook and Line Cook Training Manual.
• Maintains guest service philosophy by following guest service standards; maintains a customer complaint ratio of less than 1 per 100 customers served.
• Knows all menu items offered at the restaurant. Accurately explains specials to front-of-the-house employees. If asked, accurately answers menu items in regard to the preparation method, ingredients, portion size, and side items accompanying the dish. If asked, specifies substitutions for items on the menu.
• Determines par levels for daily needs, and accurately prepares and communicates the prep list, with an average of no more than 2% waste on unused product.
• Clearly communicates orders/needs to station cooks (fry, salad, prep, etc.) with 100% accuracy.
• Prepares and verifies that all menu items are prepared according to our company quality standards 100% of the time.
• Maintains the kitchen by sanitizing prep areas before and after use and making sure that all knives and critical equipment are clean.
• Communicates with the expediter/server when orders are ready for delivery within 1 minute of plating a dish.
• Monitor side dish ingredients and report inventory levels to the Chef or Sous Chef at regular intervals throughout the night.
• Fulfills receiving and storage processes with 100% accuracy as specified in the “Checking in Food Orders” section of the Line Cook Training Manual and outlined by the company.
• Completes meals to all persons at each table in the assigned section in no more than 1 hour per table.
• Performs side work correctly as specified in the “Side Work Duties” section of the both the Prep Cook and Line Cook Training Manuals.
• Works with wait staff to ensure that each order has the proper types and amounts of side dishes.
• Prepares ingredients for main, side, and dessert dishes and ensures that any special requests are taken care of.
• Receives and accurately stores all purchase orders.
• Fulfills end-of-shift checkout procedures with 100% accuracy as specified in the “End of Shift/Checkout Procedures” section of the Prep Cook and Line Cook Training Manuals and outlined by the company.
• Aids other team members with their station duties and side work when there is a need and/or when available.

Qualifications

• At least 18 years old.
• Enrolled in a Culinary College or Institution Program.
• Ability to read and communicate in English clearly and effectively.
• Able to lift pots, pans, products, and other items weighing up to 50 pounds frequently.
• Enthusiastic and committed to guest satisfaction.
• Valid health card or equivalent.
• Able to perform simple math calculations and understand units and measures.
• Able to stand and exert well-paced mobility for the duration of a scheduled shift.
• Able to lift, stoop, and bend.
• Hand coordination and dexterity for rapid production.