Culinary Intern

Blackberry Farm•Aurora, IL

13d•Onsite

About The Position

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. The Blackberry Culinary Team is looking for Culinary Interns for the Fall September to December. This position is responsible for all aspects of food preparation up to and including the final presentation of the food for delivery to guests. Responsibilities will include food preparation tasks as assigned by the Sous Chefs, including basic vegetable preparation, vinaigrettes and salads, stocks, and other basic tasks, as well as meat fabrication, sauce making, and other advanced techniques. Will clean work area and kitchen during and at the end of shift; assist with receiving deliveries to the kitchen. Must be able to take directions and follow recipes. Will work in a supervised environment.

Requirements

The intern is required to have completed at least one year of culinary school.
The internship will last approximately 15 weeks
Culinary Internships are available during the following three Trimesters: o January 1st- April 30th o May 1st- August 31st o September 1st- December 31st
Interns must arrive within 2 weeks of the trimester start date and depart no later than the end date
The Culinary internship is a temporary position with an expected 30-40 hours per week
A limited number of positions are available based on housing availability
Culinary internships are paid at an hourly rate
Must comply with all company policies and procedures.
To perform the essential functions of this position regular and consistent attendance is required.
Must be able to work well with other Team Members and Managers and interact with our guests.
Basic understanding of proper food handling procedures (blanching, sautéing, standard breading)
Basic knife skills
Basic kitchen operations experience
Experience cooking in a high-level kitchen
Must be able to read and understand recipes
Must be able to communicate with other cooks to ensure timely delivery of dishes to guests
Basic knowledge and understanding of math
Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals
Must be able to lift to 50 lbs.
Must be able to stand for a long period
Must be able to safely operate a company vehicle or golf cart
Professional kitchen setting
May occasionally be asked to go outside in all weather conditions

Responsibilities

Food preparation tasks as assigned by the Sous Chefs, including basic vegetable preparation, vinaigrettes and salads, stocks, and other basic tasks, as well as meat fabrication, sauce making, and other advanced techniques
Cleaning work area and kitchen during and at the end of shift
Central role in the production of finished dishes during service periods
Assisting with receiving deliveries to the kitchen
Able to take direction, and follow recipes
Work in a supervised environment
Works at a steady pace, with a service orientation and the ability to quicken the pace as required
Able to coordinate production over multiple days and plan for a smooth transition when other team members take over the station
Able to plan out work day and accomplish multiple tasks
Knows basic food product identification
Able to maintain an organized and sanitary workstation
Knows how to work in a team environment
Tasting food for quality assurance