Culinary Internship/Externship (Seasonal)

Grand Traverse Resort•Acme, MI

5d•Onsite

About The Position

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

Requirements

Must be currently enrolled at a University, College, or Community College and receive college credit for the Internship.
Must have a minimum of 1 year working in food preparation position.
Must have a current safe food handling certification or obtain within 90 days of hire.
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.

Nice To Haves

College or Culinary training or extensive cooking and production experience.
Must be a leader and have a great knowledge of both hot and cold food preparation and production.
Good rapport with fellow employees and reflects positive attitude.

Responsibilities

Estimates food consumption, and requisitions or purchases food.
Receives and examines food and supplies to ensure quality and quantity meet established standards and specifications.
Assists in the training of employees to company standards.
Handles 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.
Maintains a high standard of sanitation and safety.
Keeps waste and spoilage to a minimum by proper rotation, storage, and usage of all food items.
Completes all assignments requested.
Responsible for cleaning and sanitation of own area using Health Department guidelines.
Follows proper grooming and dress standards set forth by the Employee Handbook.
Maintains open line of communication with supervisor and or Chef.
Follows opening and closing procedures.
Understands and abides by environmental practices of the resort.
Works and takes the lead on training others in all areas of the kitchen and prepares all food on menus.
Acts as a lead in making sure all prep is getting done in a timely manner.