Culinary Externship - Summer 2026

Turning Stone Enterprises-posted 3 months ago
Intern
Verona, NY
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This Culinary Externship Program provides students with hands-on experience in a professional kitchen environment through a rotational schedule. It is designed to enhance their culinary skills, knowledge of food preparation, and understanding of kitchen operations. The program aims to prepare students for a successful career in the culinary arts by immersing them in all aspects of kitchen production while maintaining the highest standards of quality, safety, and sanitation. Culinary Externship Turning Stone Resort Casino is New York State's most awarded four-season resort destination. It is home to two Forbes-rated, four-star fine-dining restaurants and more than 12 additional dining options, from BBQ or Italian to Sushi and other regional favorites. As a culinary extern, you will have the opportunity to experience four of our top venues. Alumni from The Culinary Institute of America operate many outlets you will experience. In addition, our Enterprise Executive Chef Ron Ross is a 1979 graduate. Here at Turning Stone Casino Resort, we treat your experience as an extension of your education. We encourage students to express their future interests with our chefs in order to cater learning to their needs, from molecular techniques, modified atmosphere packaging, high volume, and artisan pasta making.

  • Daily collaboration of recipe and menu development
  • The process of dry-aging beef
  • Garde Mange in a fine dining atmosphere
  • The art of preparing and cooking fish, shellfish and crustaceans
  • Handcrafting and extruding pasta
  • The fundamentals of braising small and large cuts of beef
  • The method of Sous Vide cooking
  • Preparing and cooking vegetables and legumes
  • Making, stretching, and forming artisan pizza dough
  • Food plating and presentation management
  • High-end wedding and special event catering
  • Pan-searing and grilling various cuts of meat
  • Commissary cook and chill program
  • Must be currently enrolled in a culinary program at an accredited college
  • Must demonstrate the ability to read and interpret schedules, menus, and related materials
  • Must possess basic mathematical skills for tasks such as measuring ingredients
  • Must be capable of operating kitchen equipment, including but not limited to steamers, fryers, and ovens
  • Must be able to lift and carry up to 50 pounds
  • Proficiency in speaking and understanding English is required for brief interactions with guests and co-workers
  • Must possess strong written communication skills, including the ability to complete forms and engage in standard communication
  • Must be available to work a flexible schedule, including nights, holidays, and weekends
  • Must have the ability to organize and prioritize multiple tasks effectively
  • Ability to perform efficiently in a fast-paced environment is essential
  • Must be able to stand for extended periods
  • The position requires frequent physical activity, including bending, pushing, pulling, kneeling, standing, walking, grasping, manual dexterity, overhead reaching, and twisting
  • Comprehensive medical, dental, and vision plans
  • 401(k) and life insurance
  • Paid time off
  • Paid holidays
  • Team member assistance programs
  • Wellness programs
  • Onsite medical center
  • Training programs
  • Complimentary shuttles
  • Career development initiatives
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