Culinary Internship/Externship (Seasonal)

Grand Traverse Resort And Spa

256d

About The Position

Our Culinary team is looking to fill culinary internships/externships. Coordinates and participates in activities of cooks and other kitchen personnel engaged in preparing and cooking foods for the Resort. Demonstrates by example the use of proper food-handling techniques.

Requirements

• College or Culinary training or extensive cooking and production experience.
• MUST BE currently enrolled at a University, College, or Community College and receive college credit for the Internship.
• Must have a minimum of 1 years working in food preparation position.
• Must have a current safe food handling certification or obtain within 90 days of hire.

Nice To Haves

• Able to prepare food according to food handlers' guidelines.
• Knowledge of safety rules for kitchen equipment.
• Able to multi-task.
• Be able to self-motivate in work environment.
• Professional communication skills, oral and written.
• Works well under pressure.
• Can efficiently solve problems.
• Commitment to quality service.
• Awareness of local, state and federal health and sanitation laws.
• Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.

Responsibilities

• Estimates food consumption, and requisitions or purchases food.
• Must be a leader and have a great knowledge of both hot and cold food preparation and production.
• Receives and examines food and supplies to ensure quality and quantity meet established standards and specifications.
• Work well under pressure and meet deadlines effectively.
• Good rapport with fellow employees and reflects positive attitude.
• Assist in the training of employees to company standards.
• Must be able to handle high volume of a la carte line production.
• Cooks or otherwise prepares food according to recipe.
• Cuts, trims, and bones meats, fish and poultry for cooking.
• Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing.
• Maintain a high standard of sanitation and safety.
• Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items.
• Complete all assignments requested.
• Responsible for cleaning and sanitation of own area using Health Department guidelines.
• Must follow proper grooming and dress standards set forth by the Employee Handbook.
• Maintain open line of communication with supervisor and or Chef.
• Follow opening and closing procedures.
• Must understand and abide by environmental practices of the resort.
• Other duties as assigned.

What This Job Offers

• Career Level: Intern
• Industry: Administrative and Support Services
• Education Level: No Education Listed