Culinary Intern $25/hour for Summer 2026

Salamander Hospitality, Llc • Aspen, CO

7d • $25

About The Position

Learn and understand overall operations of the culinary department, inclusive of banquets, restaurant, room service, or pastry. The participant will learn the fundamental aspects of culinary that are necessary as the program progresses, these include: 1. Food Handling and Safety Procedures  2. Sanitation and Appearance Requirements 3. Food and Beverage recipes, prep, and execution 4. Customer Service Standards 5. Preparing all food items for the Restaurant, Room Service, Employee Dining Room, Banquets, or Pastry 6. Learn to minimize waste and maximize cost/production ESSENTIAL JOB FUNCTIONS Internship will include some or all of the following : Ability to learn and gain knowledge of menus and the preparation required, according to hotel standards. Maintain cleanliness and organization of all storage areas. Complete necessary food and station preparation prior to the opening of the restaurant or banquet function in order to ensure that guests are served promptly and efficiently during the Restaurant, Banquet, Café, and Room Service operating hours. Prepare and display buffet food items according to the hotel standards. Ability to learn the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting, baking, and par-cooking. Recognize quality standards in fresh vegetables, fish, and dairy and meat products. Knowledge of herbs and spices and proper use of each. Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. Prepare food for Banquets, as required, following specifications on Banquet Event Orders. Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. Work banquet food station as scheduled by the Chef or Kitchen Supervisor. Know the location and operation of all fire extinguishing equipment. Practice safe work habits at all times to avoid possible injury to self or other employees. Use Production Charts as specified by hotel’s standards. Be able to support any position in the Kitchen that is in need of help. Follow all Health Department and Company regulations in regards to food and storage standards and safety. Be able to operate and maintain cleanliness of all kitchen equipment. Maintain a “Clean As You Go” policy. Assist in storage and rotation of food items according to hotel procedures. Sign keys out and back in under supervision as needed. Plan, prep, set up and provide quality service in all areas of pastry kitchen production to include, but not limited to, all menu items supplied by outlet kitchen. Follow established recipes and plating guide provided to exact specification. Maintain and contribute to a positive work environment Organize and maintain their station and equipment in a neat and orderly fashion to meet the Chef’s expectations All mise en place completed to satisfaction of Executive Chef and Pastry Chef. Properly follow all processes that are in place. Properly rotate product in walk in cooler. Clean and maintain equipment properly. Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Organize and set up workstation fast and efficiently. Rotate, label and date all food on station

Requirements

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Must possess basic computer skills.
• Flexible and long hours sometimes required.
• Ability to stand during entire shift
• Ability to withstand temperature variations both hot and cold.

Nice To Haves

• High School diploma or equivalent and/or experience in a hotel or a related field preferred.
• Culinary experience required.

Responsibilities

• Learn and understand overall operations of the culinary department
• Learn food handling and safety procedures
• Learn sanitation and appearance requirements
• Learn food and beverage recipes, prep, and execution
• Learn customer service standards
• Prepare food items for the Restaurant, Room Service, Employee Dining Room, Banquets, or Pastry
• Learn to minimize waste and maximize cost/production
• Learn and gain knowledge of menus and the preparation required, according to hotel standards
• Maintain cleanliness and organization of all storage areas
• Complete necessary food and station preparation
• Prepare and display buffet food items according to the hotel standards
• Learn cooking techniques
• Recognize quality standards in fresh vegetables, fish, and dairy and meat products
• Learn knowledge of herbs and spices and proper use of each
• Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation
• Prepare food for Banquets, as required, following specifications on Banquet Event Orders
• Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor
• Prepare all foods following hotel standard recipes
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period
• Work banquet food station as scheduled by the Chef or Kitchen Supervisor
• Know the location and operation of all fire extinguishing equipment
• Practice safe work habits at all times to avoid possible injury to self or other employees
• Use Production Charts as specified by hotel’s standards
• Be able to support any position in the Kitchen that is in need of help
• Follow all Health Department and Company regulations in regards to food and storage standards and safety
• Be able to operate and maintain cleanliness of all kitchen equipment
• Maintain a “Clean As You Go” policy
• Assist in storage and rotation of food items according to hotel procedures
• Sign keys out and back in under supervision as needed
• Plan, prep, set up and provide quality service in all areas of pastry kitchen production
• Follow established recipes and plating guide provided to exact specification
• Maintain and contribute to a positive work environment
• Organize and maintain their station and equipment in a neat and orderly fashion to meet the Chef’s expectations
• All mise en place completed to satisfaction of Executive Chef and Pastry Chef
• Properly follow all processes that are in place
• Properly rotate product in walk in cooler
• Clean and maintain equipment properly
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements
• Organize and set up workstation fast and efficiently
• Rotate, label and date all food on station

Benefits

• Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment.
• Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment.
• 401K eligibility is available to full-time employees after 90 days of employment, part-time employees can qualify to participate in a 401(k) plan after two consecutive years of working at least 500 hours.
• Currently, 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period.

What This Job Offers

• Career Level: Intern
• Education Level: High school or GED
• Number of Employees: 1,001-5,000 employees