Culinary Intern

Blackberry Farm•Aurora, IL

1d•Onsite

About The Position

The Blackberry Culinary Team is seeking Culinary Interns. This position involves all aspects of food preparation, from initial tasks like basic vegetable preparation, vinaigrettes, salads, and stocks, to more advanced techniques such as meat fabrication and sauce making, culminating in the final presentation of food for guests. Interns will also be responsible for cleaning their work area and the kitchen during and at the end of their shift, and assisting with receiving deliveries. The role requires the ability to follow directions and recipes, working in a supervised environment. The internship is a temporary position lasting approximately 15 weeks, with an expected commitment of 30-40 hours per week. Internships are offered during three trimesters: January 1st-April 30th, May 1st-August 31st, and September 1st-December 31st. Interns must arrive within two weeks of the trimester start date and depart by the end date. Positions are limited and dependent on housing availability. This is a paid hourly internship.

Requirements

Completed at least one year of culinary school
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

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
Comply with all company policies and procedures
Maintain regular and consistent attendance
Work well with other Team Members and Managers and interact with guests