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, and receive 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 path toward becoming a chef in the club industry, with an opportunity to learn from Michelin Star Executive Chef Laurent Pillard. The rotation exposes interns to different Club events and types of service, including formal and casual dining, weddings, business functions, cocktail receptions, and committee meetings. Rotations include Banquet Prep, Menu Creation, Line Cook, Pastry, and 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 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 for mostly evening and weekend work, 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 consistently.
Maintain cleanliness, safety, inventory, and high quality.
Provide first-class service to Members and co-workers through culinary excellence and teamwork.
Participate in rotations through banquet preparation, menu creation, line cooking, pastry, and purchasing and inventory.