J1 - Management Trainee – Culinary Operations Internship Program (12 Months)

Pyramid Global Hospitality•Saint Michaels, MD

1d•Onsite

About The Position

This 12-month internship program offers a comprehensive introduction to culinary operations within the hospitality industry. The program is designed for current students or recent graduates interested in culinary arts and hospitality leadership. Participants will gain hands-on experience across various culinary departments, including Garde Manger, Pastry, and Meat/Grill/Saute. The program also includes an initial orientation to the company and local community, covering company culture, business strategies, payroll, and computer systems. The Inn at Perry Cabin, a Forbes 4-star historical gem on the Eastern Shore, provides a unique and authentic Chesapeake Bay experience, offering upscale amenities and a supportive work environment.

Requirements

Current student or recent graduate in Culinary Arts, Hospitality Management, or a related field preferred
Strong interest in culinary operations and hospitality leadership
Excellent communication and interpersonal skills
Ability to work collaboratively in a team-oriented environment
Eagerness to learn and grow within a professional hospitality setting

Responsibilities

Receive an orientation to the company and local community, including learning about customers, culture, and business strategies.
Learn about payroll schedules and tax withholding.
Receive computer training on company systems.
Learn to prepare and coordinate the production of cold food items to maintain high standards of quality.
Learn American contemporary styles of presenting food and preparation of buffets.
Prepare requisitions for supplies and food items for production in work stations.
Check and control proper storage of all food items in refrigerators and freezers to maintain product freshness.
Create specialty pastries and baking goods under the direction of the Executive Pastry Chef.
Prepare and bake specialty items according to recipe.
Learn chocolate work for garnishes.
Learn to bake and create cakes to order.
Learn to spin ice cream and manage temperatures during service.
Learn knife work, including brunoise, batons, and chiffoniers styles.
Learn to set up and break down the service station.
Learn how to plate desserts for service.
Maintain solid menu knowledge and attention to detail with plate presentation.
Learn to work as a team, assisting helpers’ and chefs’ needs and inquiries.
Learn the preparation of products such as savory items, and entrees.
Learn culinary knife skills and cuts.
Learn product tasting, station organization, egg cookery, small sauce production, and protein cookery such as braising, stewing, roasting, sauteing, broiling, grilling, and poaching.
Learn the process for simultaneous preparation of several portions of vegetables, starches, and proteins.
Learn construction of food presentations on plates.
Learn evaluation of the results.