The posting
SUMMARY Our Culinary team is looking to fill culinary internships/externships. Coordinates and participates in activities of cooks and other kitchen personnel engaged in preparing and cooking foods for the Resort. Demonstrates by example the use of proper food-handling techniques. ESSENTIAL DUTIES AND RESPONSIBILITIES
Estimates food consumption, and requisitions or purchases food. Must be a leader and have a great knowledge of both hot and cold food preparation and production Receives and examines food and supplies to ensure quality and quantity meet established standards and specifications Work well under pressure and meet deadlines effectively Good rapport with fellow employees and reflects positive attitude Assist in the training of employees to company standards Must be able to handle high volume of a la carte line production Cooks or otherwise prepares food according to recipe Cuts, trims, and bones meats, fish and poultry for cooking Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing Maintain a high standard of sanitation and safety Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items Complete all assignments requested Responsible for cleaning and sanitation of own area using Health Department guidelines Must follow proper grooming and dress standards set forth by the Employee Handbook
Maintain open line of communication with supervisor and or Chef Follow opening and closing procedures Must understand and abide by environmental practices of the resort Other duties as assigned
EDUCATION/EXPERIENCE
College or Culinary training or extensive cooking and production experience MUST BE currently enrolled at a University, College, or Community College and receive college credit for the Internship Must have a minimum of 1 years working in food preparation position Must have a current safe food handling certification or obtain within 90 days of hire
OTHER SKILLS AND ABILITIES
Able to prepare food according to food handlers’ guidelines Knowledge of safety rules for kitchen equipment Able to multi-task Be able to self-motivate in work environment Professional communication skills, oral and written Works well under pressure Can efficiently solve problems Commitment to quality service Awareness of local, state and federal health and sanitation laws Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine
SUPERVISORY RESPONSIBILITIES (If applicable)
Must be able to work and take the lead on training others in all areas of the kitchen and be able to prepare all food on menus Act as a lead in making sure all prep is getting done in a timely manner
TYPICAL PHYSICAL DEMANDS
Regularly required to stand, walk, talk or hear, listen, taste and smell Must be able to stand for long period of time; frequently required to sit Must be able to lift more than 50 Ibs., push heavy carts, and bend, stretch, kneel, lift, carry, and reach Safety Sensitive – positive will work daily with knives, slicers, hot oil, and gas stoves
TYPICAL MENTAL DEMANDS
Requires the ability to interact with people beyond giving and receiving instructions Must be adaptable to performing under stress when confronted with an emergency Must be able to effectively handle stressful and compromising situations while remaining focused and professional Must be able to deal with difficult people without losing perspective Must be able to work productively under strict time restraints with variable deadlines
WORKING CONDITIONS Must be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot and humid environment. May be required to work in a confined space. Must follow all safety policies, procedures and standards as set by OSHA and the Health Department. Must be able to work flexible hours including days, evenings, weekends and holidays.
