Culinary Intern

High Hampton•High Hampton, NC

1d•Onsite

About The Position

The Blackberry Culinary Team is looking for Culinary Interns. 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. We are currently accepting applications for our Summer trimester (May-August). 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. High Hampton, listed on the National Register of Historic Places, has inspired residents and guests to connect with nature and each other for 96 years. Amenities at this 3,600-foot elevation, 1,400-acre property include a myriad of seasonal events, a scenic mountain golf course redesigned by Tom Fazio, five tennis courts, 15-miles of hiking trails, a 35-acre private lake for swimming, boating, fishing and other water-related activities and top-notch high-country cuisine. From ensuring our guests have a memorable stay to providing renowned cuisine, High Hampton provides career-defining opportunities, a comprehensive benefits program, and the tools to explore and grow your career.

Requirements

The intern is required to have completed at least one year of culinary school
The internship will last approximately 15 weeks
Interns must arrive within 2 weeks of the trimester start date and depart no later than the end date
Must comply with all company policies and procedures
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

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