Culinary Internship/Externship (Seasonal)

Grand Traverse Resort•Acme, MI

About The Position

The Culinary team is seeking seasonal culinary interns/externs. The role coordinates and participates in the work of cooks and other kitchen personnel preparing and cooking food for the Resort, and demonstrates proper food-handling techniques. The intern may take the lead in training others in kitchen areas and ensuring preparation work is completed on time. The position requires preparing food according to recipes and food-handler guidelines, supporting hot and cold food preparation and high-volume à la carte production, and maintaining food quality, safety, sanitation, and efficient use of supplies. The intern must follow resort grooming and dress standards, opening and closing procedures, environmental practices, and applicable OSHA and Health Department requirements. Flexible hours, including days, evenings, weekends, and holidays, are required. The work environment can be fast-paced, crowded, loud, warm, hot, humid, and occasionally confined.

Requirements

Must currently be enrolled at a University, College, or Community College and receive college credit for the internship.
At least 1 year working in a food preparation position.
Current safe food handling certification or ability to obtain it within 90 days of hire.
College or culinary training, or extensive cooking and production experience.
Able to prepare food according to food handlers’ guidelines.
Knowledge of kitchen equipment safety rules and proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
Able to multitask and self-motivate in the work environment.
Professional oral and written communication skills.
Able to work under pressure and solve problems efficiently.
Commitment to quality service and awareness of local, state, and federal health and sanitation laws.
Able to interact with people beyond giving and receiving instructions, adapt to emergency stress, handle stressful or compromising situations while remaining focused and professional, and deal with difficult people without losing perspective.
Able to work productively under strict time restraints with variable deadlines.
Able to work flexible hours, including days, evenings, weekends, and holidays.
Able to stand for long periods; regularly stand, walk, talk or hear, listen, taste, and smell; and frequently sit.
Able to lift more than 50 pounds, push heavy carts, bend, stretch, kneel, carry, and reach.
Willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot, and humid environment, and potentially in a confined space.
Able to work safely with knives, slicers, hot oil, and gas stoves.

Responsibilities

Estimate food consumption and requisition or purchase food.
Receive and examine food and supplies to ensure they meet established quality and quantity standards.
Prepare and cook food according to recipes and food-handler guidelines, including hot and cold food preparation and high-volume à la carte production.
Cut, trim, and bone meats, fish, and poultry for cooking.
Portion cooked foods or instruct workers on portion sizes and garnishing methods.
Assist in training employees to company standards and take the lead in training others in kitchen areas.
Act as a lead in ensuring preparation work is completed in a timely manner and prepare all food on menus.
Maintain sanitation and safety standards, including cleaning and sanitizing the assigned area under Health Department guidelines.
Minimize waste and spoilage through proper rotation, storage, and use of food items.
Complete assignments as requested and follow opening and closing procedures.
Maintain communication with the supervisor and/or Chef.
Follow the Employee Handbook's grooming and dress standards and the resort's environmental practices.
Follow safety policies, procedures, and standards set by OSHA and the Health Department.
Perform other duties as assigned.