Intern - Culinary and Baking/Pastry

Reynolds Lake Oconee•Greensboro, GA

1d•Onsite

About The Position

This is a paid internship with housing available. The main objective of the trainee is to fully understand the day-to-day operations of the Culinary Department and understand the way the department is managed. The trainee will obtain an overall view of the organization and have an insight about how departments relate to each other. In addition, the trainee would learn new skills and technologies by exposure to standards of culinary execution and management styles that differ significantly from those in the standard resort/restaurant environment. As a Culinary Intern, the trainee will be exposed to the following areas: Line Kitchen Culinary Operations (including restaurant and banquet) Garde Manger Baking and Pastry Stewarding. In each of these areas the trainee will develop skills and knowledge. In Banquets, the trainee will gain an unique set of skills for planning and executing large-scale banquet events. The trainee will further be able to develop skills in taking daily inventory and ordering from the par/production sheets. In desserts, the trainee will prepare and display the nightly dessert items, both warm and cold, as well as practice buffet presentation and displays. Throughout the program the trainee’s immediate supervisor will serve as a mentor and instructor, coaching and guiding the trainee to develop his/her chef de cuisine and executive chef skills further. The trainee will develop an in-depth understanding of the operation of a Culinary Department in a resort/country club environment.

Requirements

Serve safe certification course
Understanding of the day-to-day operations of the Culinary Department
Understanding of how the department is managed
Overall view of the organization and how departments relate to each other
Learn new skills and technologies by exposure to standards of culinary execution and management styles that differ significantly from those in the standard resort/restaurant environment.
Develop skills in Stewarding, Line Kitchen Culinary Operations, Garde Manger, Baking and Pastry, and Banquet operations.
Develop skills in sanitation standards.
Develop skills in planning and executing large-scale banquet events.
Develop skills in receiving and storage of food products.
Develop skills in menu preparation for Ala Carte Restaurants and Banquets.
Develop skills in taking daily inventory and ordering from par/production sheets.
Develop skills in preparing and displaying nightly dessert items.
Develop skills in buffet presentation and displays.
Develop chef de cuisine and executive chef skills.

Nice To Haves

Exposure to standards of culinary execution and management styles that differ significantly from those in the standard resort/restaurant environment.

Responsibilities

Orientation to Clubhouse facilities and kitchens
Operation of dish machine (proper rinse, ware washing, temperatures, cleaning, setup and breakdown of equipment)
Stewarding: Pot Station set up
In Banquets, the trainee will gain an unique set of skills for planning and executing large-scale banquet events.
Preparing and coordination with service staff “Off-site” catering functions
Working “action” stations
Organization of plate up and execution
Receiving & Storage of Food Products
Standards of product inspection
Rotation, storage and placement of products
Invoice review and process
Refrigerator and freezer standards (Temperatures, cleanliness and organizations)
Menu Preparation for Ala Cart Restaurants and Banquets
Mise in place for stations
Sauce and garnish preparation
Assist on the Line and Banquets when needed
Responsible for the set-up, operation of, breakdown, and clean-up of his/her assigned station.
Taking daily inventory and ordering from the par/production sheets.
Prepare and display the nightly dessert items, both warm and cold.
Practice buffet presentation and displays.