Intern, Culinary

The Club at Ibis•West Palm Beach, FL

2d•Onsite

About The Position

Internship program with emphasis on private club Culinary operations. Intern performs all methods of cookery, portion control, and garnish all dishes in accordance with the standards set by the Club. Through teamwork assist other members of department in achieving departmental vision and goals.

Requirements

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Ability to read a limited number of two- and three-syllable words and to recognize similarities and differences between words and between series of numbers. Ability to print and speak simple sentences.
Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.
Good organizational skills.

Responsibilities

Provides outstanding service to our members and their guests in a professional and courteous manner.
Prepares all menu items according to standard recipes and meets the standards established by the company.
Serves items in accordance with established portions and presentation standards.
Covers, dates, and stores food and product in accordance with company standards.
Maintains the sanitation and cleanliness of the kitchen and dumpster areas at all times.
Keeps all cooking equipment clean during the assigned shift and prior to the change of shift.
Sets-up and breaks-down buffet tables and theme decorations which may include ice displays.
Maintains a motivated and positive approach throughout shift.
Notifies Sous Chefs of any anticipated overages or shortages.
Follows training curriculum as instructed by the Executive Chef and indicated in the training plan.
Shows initiative by presenting ideas to Sous Chef/Executive Sous Chef for continuous improvement of procedures, recipes, and presentation.