Corporate Housing available at no cost for the duration of internship!

Program Start Dates: May/June (Summer)

Hours per Week: 35-40 hours/week

Program Highlights

Paid Internship
FREE Housing & Transportation
Rotational Operations-Based Learning

Learning Outcomes

How private country clubs differ from other hospitality sectors
Overview of private club management structure
Variety of food preparation styles, ranging from high-volume/casual to fine dining

Summary

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 assists other members of department in achieving departmental vision and goals.

Essential Duties and 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.

Other Functions

Shows initiative by presenting ideas to Sous Chef/Executive Sous Chef for continuous improvement of procedures, recipes, and presentation.
This position guide does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job related duties as requested.

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