Culinary Intern
About The Position
This placement opportunity includes rotational training across various culinary departments and positions, designed to build proficiency in classical cooking techniques, high-volume restaurant operations, and food and beverage leadership. The intern will gain hands-on experience in fundamental and advanced culinary skills, including mise en place, line execution, various cooking methods, sauce preparation, food storage, sanitation standards, and inventory control. The program also covers leadership aspects such as waste and cost control, recipe development, station organization, and adherence to hotel standards for food preparation and presentation.
Requirements
- Enrolled in a post-secondary ministerially recognized academic institution in the hospitality industry OR
- Hospitality degree and at least 1 year of recent relevant work experience in the (ultra) luxury hotel industry (outside of the USA) OR
- 5 years recent relevant work experience in the (ultra) luxury hotel industry (outside the USA)
- Shown consistent career growth over the last years
- Shown serious commitment to most recent employers
Responsibilities
- Attend required program orientation to learn rules and regulations.
- Receive introductory training in the pastry department and complete safety and food training.
- Review training checklist, tasks descriptions, and training schedule with the department head.
- Participate in a rotational training program, gaining hands-on experience at each kitchen station.
- Learn core fundamentals and progress to advanced classical cooking techniques.
- Build proficiency across multiple service styles, production methods, and plate presentation.
- Perform mise en place for basic stations.
- Execute line setup for à la carte service.
- Read and execute order tickets.
- Prepare dressings, marinades, soups, stocks, and sauces.
- Practice proper food storage, FIFO practices, labeling, dating, and 7-day rotation.
- Adhere to sanitation standards including HACCP temperature logs and EcoSure compliance.
- Manage food ordering, receiving, inventory control, and storage procedures.
- Gain intermediate to advanced skills in high-volume culinary operations.
- Learn high volume output and advancement of culinary service standards.
- Adapt to new outlets or cuisines.
- Form associate relationships through increased interaction.
- Communicate effectively with leads and other staff.
- Develop high-volume organizational skills.
- Prepare, assemble, and plate desserts for banquet and à la carte service.
- Collaborate with the Pastry Chef to develop and implement new recipes and dessert concepts.
- Control waste, food, and labor costs to minimize expenses.
- Maintain and organize stations and equipment in a neat and orderly fashion.
- Follow recipes for basic cake decorating and chocolate work.
- Visually inspect food for quality and freshness.
- Adhere to sanitation and food handling procedures/requirements.
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What This Job Offers
Job Type
Full-time
Career Level
Intern
Education Level
Associate degree
