Intern - Baking & Pastry, Kohler Hospitality

Kohler Co.•Kohler, WI

2d•$18•Onsite

About The Position

Direct, aid and produce with little supervision, food of the highest quality in the most efficient and consistent manner to enhance guest satisfaction.

Requirements

Be pursuing a degree in Culinary or completing classes.
Must have an advanced knowledge of culinary terms and techniques.
Must be fluent in English and have completed sanitation course.
Demonstrate competency in breakfast cookery, vegetable preparations, cooking starches, rice, pasta, and sandwich preparation. Advanced meat, fish and poultry fabrication, advanced stocks, soups, and sauce preparation.
Have knowledge of restaurant and banquet buffet service, ala carte service and plated banquet service.
Develop daily specials that contribute to the development of our food program and new menus.
Demonstrate leadership in your work group, have the ability to lead the kitchen in the absence of the unit chef.
Have an understanding of the development of checklists systems of managing production. Be able to develop them for problem solving when necessary.
Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours per shift.
Able to work effectively in a kitchen environment with occasional extremes in temperature (heat, cold, humidity) for a extended periods of time.
Applicants must be authorized to work in the US without requiring sponsorship now or in the future.

Responsibilities

Prepare all foods necessary for service to the demonstrated culinary standards.
Produce all quantities according to forecast on station production checklist to reduce food cost.
Prepare all foods according to tickets, maintaining the established pace of service.
Prepare all special needs in foods requested as part of our customer focus directives.
Develop daily specials that contribute to the development of our food program and new menus.
Understand the expediter’s role in brunch, lunch and dinner service.
Ensure quality in all that you do.
Have a knowledge of the supervision of people and demonstrate leadership within your work group.
Have a working knowledge of checklist systems to manage the production, in relation to forecast, and the updating of those systems as the menus change.
Set an example of leadership by your adherence to the production checklist and demonstration of correct techniques.
Ensure that the ordering checklists are adhered to and up to date.
Assure that all staff are ordering finished pastry, fabricated meats, dry goods and produce on established ordering sheets according to pars.
Rotate all food stocks (i.e. first in, first out).
Conduct monthly inventory.
Manage food production to contribute to the budgeted monthly food cost figure of the hotel.
Ensure that foods prepared do not fall in the temperature danger zone, 45º - 145º, during storage, preparation or service.
Sanitize all cutting boards and utensils after fabricating any raw meat, fish or poultry products.
Maintain personal hygiene in hand washing to prevent cross contamination.
Adhere to The American Club grooming policies, break policies, and eating policies.
Clean your work area and practice safe food handling techniques.
Complete a sanitation course and practice its principles on the job.
Maintain the knife safety standards as viewed in the safety video during culinary department orientation.
Wear Kohler Co. approved safety shoes to prevent slips, trips and falls.
Practice safety in the work area in using the safety stations, managing broken glass and being aware of hazards before someone is hurt.
Have a working knowledge of all equipment that is within your job duties.
Know how to assemble, disassemble and clean this equipment.
Practice safety by asking for assistance for anything that is too heavy for your own body strength.
Report any faulty equipment to your supervisor or the dispatch office.
Know how to fill out necessary safety records in the result of an accident in your kitchen.
Make changes to the environment as a result of any feedback on potential hazards.