Culinary Fall Internship

Charlotte Country Club•Charlotte, NC

About The Position

Culinary Arts Interns learn to prepare food for banquets, à la carte dining, and seasonal dining outlets, with an introduction to pastry. Interns rotate through the Club’s three kitchens and pastry kitchen, progressing through various kitchen positions. The program is designed to prepare interns for a career as a chef in the club industry and offers an opportunity to learn from Michelin Star Executive Chef Laurent Pillard. The rotation exposes interns to formal and casual dining and events such as weddings, business functions, cocktail receptions, and committee meetings. Rotations include banquet prep, menu creation, line cooking, pastry, purchasing, and inventory. This is a full-time, seasonal position, typically 35–40 hours per week. Mostly evening and weekend work is required, with availability also needed for daytime shifts and holidays. Candidates must successfully complete a pre-employment background check and drug screen.

Requirements

Be enrolled in a two-year Culinary Arts program.
Have a team spirit and positive attitude.
Have knowledge of and ability to prepare, cook, and serve meals.
Have knowledge of proper nutrition, sanitation, and safety laws and standards.
Be able to read, write, and speak English.
Successfully complete a pre-employment background check and drug screen.
Be available to work mostly evenings and weekends, as well as daytime shifts and holidays.

Responsibilities

Prepare and cook food for dining rooms, parties, and special events.
Operate food production equipment according to manufacturers’ instructions.
Follow standard recipes when preparing assigned items for banquet service.
Assist with plating food items.
Clean preparation and serving equipment and workstation areas.
Use safe and sanitary food-handling practices.
Maintain cleanliness, safety, inventory, and high-quality standards.
Provide first-class service to members and coworkers through culinary excellence and teamwork.
Participate in rotations across culinary departments, including banquet prep, menu creation, line cook, pastry, purchasing, and inventory.