Culinary Internship/Externship (Seasonal)

Grand Traverse Resort and Spa•Acme, MI

About The Position

The Culinary Internship/Externship is a seasonal role supporting food preparation and production for the Resort. The intern coordinates and participates in kitchen activities, demonstrates proper food-handling techniques, and may take the lead in training others and ensuring prep work is completed on time. The role requires preparing menu items, maintaining sanitation and safety standards, and following the Resort’s environmental practices and established procedures. The position requires current enrollment at a university, college, or community college and receipt of college credit for the internship. Applicants must have at least one year of food-preparation experience and a current safe food-handling certification or obtain one within 90 days of hire. Candidates must pass a background investigation and drug screen. Native American preference applies. The work is performed in a fast-paced, sometimes crowded, loud, warm, hot, and humid kitchen, potentially in a confined space. Flexible hours may include days, evenings, weekends, and holidays. Physical demands include extended standing, walking, lifting more than 50 pounds, pushing heavy carts, and bending, stretching, kneeling, carrying, and reaching. The role involves daily work with knives, slicers, hot oil, and gas stoves.

Requirements

Must be currently enrolled at a university, college, or community college and receive college credit for the internship.
At least one year of experience working in a food-preparation position.
Current safe food-handling certification, or ability to obtain it within 90 days of hire.
College or culinary training, or extensive cooking and production experience.
Able to prepare food according to food-handler guidelines.
Knowledge of kitchen-equipment safety rules and awareness of local, state, and federal health and sanitation laws.
Understanding of the proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.
Able to multitask, self-motivate, solve problems efficiently, and work well under pressure.
Professional oral and written communication skills; able to interact with people beyond giving and receiving instructions.
Commitment to quality service and ability to maintain focus and professionalism in stressful situations and under strict time restraints with variable deadlines.
Able to deal with difficult people without losing perspective.
Able to stand for long periods, lift more than 50 pounds, push heavy carts, and bend, stretch, kneel, carry, and reach.
Willing and able to work flexible hours, including days, evenings, weekends, and holidays, in a fast-paced, sometimes crowded, loud, warm, hot, and humid environment, and potentially in a confined space.
Must follow OSHA and Health Department safety policies, procedures, and standards.
Must pass a background investigation and drug screen as a condition of employment.

Responsibilities

Estimate food consumption and requisition or purchase food.
Receive and examine food and supplies to ensure quality and quantity meet established standards and specifications.
Prepare and cook food according to recipes, including hot and cold food preparation and high-volume à la carte production.
Cut, trim, and bone meat, fish, and poultry for cooking.
Portion cooked foods or instruct workers on portion sizes and garnishing methods.
Assist in training employees to company standards and take the lead in training across kitchen areas as needed.
Lead in ensuring prep work is completed in a timely manner and be able to prepare all food on the menus.
Maintain sanitation and safety standards, including cleaning and sanitizing the assigned area according to Health Department guidelines.
Minimize waste and spoilage through proper rotation, storage, and use of food items.
Follow grooming and dress standards, opening and closing procedures, and Resort environmental practices.
Maintain open communication with a supervisor and/or Chef.
Complete assignments and perform other duties as assigned.