J-1 Culinary Intern

Responsibilities

• Safely prepare all food prep and food items in accordance with standard hotel recipes and specifications.
• Ensure good turnover of products by practicing proper rotation and maintaining product quality.
• Listen and respond to guest inquiries using a positive, clear speaking voice; answer questions and aid in providing excellent guest service.
• Monitor (in the absence of Saucier or Sous Chef) staff performance, product quality, and production flow; foster improvements where needed.
• Participate in the activities of cooks and other team members involved in preparing, cooking, and presenting food in accordance with hotel productivity standards, cost controls, and special needs.
• Make constant contact with both internal and external guests to provide optimal guest service, including coordination with various hotel departments to obtain or provide pertinent information.
• Perform any other duties as assigned within the scope of this position.

Requirements

• Minimum 1 year of culinary experience in a high-volume restaurant kitchen or equivalent combination of education, training, or experience.
• Strong knowledge of the food service industry, cuisines, and beverages.
• Ability to read, write, perform basic math, and complete tasks as required.
• Must possess coordination, analytical skills, precision, ability to follow instructions, memorization, problem-solving, independent judgment, and decision-making.
• Flexible to work all shifts, including holidays, nights, and weekends as business needs dictate.
• Minimum age of 21 years.

Skills

• Organized, able to prioritize work, and meet deadlines.
• Comprehend and follow supervisor’s instructions.
• Maintain a neat, clean, and well-groomed appearance.
• Able to work with interruptions.

Physical Demands

While performing the duties of this job, the team member is constantly standing; occasionally sitting, walking, reaching overhead, bending over, crouching, kneeling, climbing, and balancing during the duration of their shift.

• Must be able to push/pull 25 lbs or less frequently and 75 lbs or less occasionally.
• Constant repetitive use of both feet, both hands, and dominant light and firm/strong grasping motions; frequent non-dominant light and firm/grasping motions.
• Constant finger dexterity of both hands.
• Constant use of vision abilities, including distance, depth perception, field of vision, and color vision.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work Environment

• Work performed consistently indoors, alone, and frequently with and around others; occasional outdoor work.
• Face-to-face interactions, including verbal contact with others on extended shifts.
• Exposure to computer equipment, mechanical, and electrical devices.
• Exposure to extreme heat, extreme cold, and possible wet and/or humid environments.
• Moderate to loud noise levels.
• Possible exposure to fumes/odor, secondhand smoke, moving objects, slippery surfaces, and flame/heat-generated devices.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.