Position Title: Culinary Intern

Reports To: Executive Chef

Department: Food & Beverage

Employment Dates: Temporary; 3 or 6 month opportunities

Purpose of Position: Under the direction of the Executive Chef and Chef de Cuisine, the Culinary Intern is a paid, non-exempt, seasonal position responsible for performing duties and rotating through various back of house positions with the intent of learning and exposure to the culinary profession. Helps ensure members and their guests are provided with the highest quality fine dining experience. Performs all work in accordance with essential functions and responsibilities as described below and in the spirit of American Dreams Restaurant Group’s (ADRG) vision.

Responsibilities:

Duties shall include but not be limited to:

Works with chefs and cooks with introduction to each kitchen station, learning prep and execution

Prepares and cooks menu items to established quality standards. Ensures items are timely coordinated with other kitchen operations, presented at proper portions and temperatures, with all dish components present.

Adopts new methods of preparation as directed by Chefs and accommodates member's special requests as required.

Assists with organizing, preparing, and maintaining food prep par levels. Develops an awareness of business volume forecasts and plans accordingly.

Requisitions items needed to produce menu items and notifies supervisor of expected shortages in a timely manner.

Assist with receiving and storing products.

Ensures kitchen sanitation standards are met in designated areas and assists in maintaining cleanliness in kitchen and food storage areas.

Observes food serve safe practices and all general Club safety protocols.

Participates in required trainings and meetings.

Performs other tasks and duties as required.

Qualifications:

Work cooperatively with others in a team environment

Previous experience with operation of cutlery and commercial kitchen equipment

Strong knowledge of cooking methods

Serve Safe Certified

Demonstrate attention to detail and strong organizational skills

Experience/Education:

High School Diploma or equivalent

Enrollment in an accredited culinary program

Work Environment and Physical Demands:

Position requires walking and standing for long periods of time. Length of time of these tasks may vary from day to day and task to task.

Must be able to exert well-paced ability to maneuverer between functions occurring simultaneously.

Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, and visual acuity.

Requires communicating effectively with members, guests, co-workers, and supervisors.

Must be able to lift up and transport up to 50 lbs. on a regular and continuing basis.

Must be able to push and pull carts and equipment weighing up to 50 lbs. occasionally.

Requires manual dexterity to use and operate all necessary equipment.

May also experience exposure to the following: carbon monoxide fumes from equipment, grease and hot oils, sharp implements, hot surfaces, and slippery floors.

This job description does not imply any written or verbal contract by either you or the Club. Management has the right to revise this job description at any time.