2025-2026 Culinary Intern- Pastry

The Culinary Internship provides a variety of practical learning experiences through scheduled job rotations within the Augusta National Golf Club Culinary program. The primary responsibility of the Culinary Intern is to take direction from and provide support to the Sous Chef, Executive Chef, and department staff in front-line kitchen operations while maintaining the strict confidentiality of all Club business.

Essential Functions of the Job

• Gathers all supplies as needed to prepare breakfast, lunch, and dinner menu items for service at the Clubhouse and Employee Dining Room.
• Selects and uses knives, hand tools, utensils, and equipment to portion, cut, chop, simmer, steam, whip, fold, blend, and garnish, maintaining holding temperatures of foods in all food stations.
• Prepares vegetables, meats, cheeses, and other items for soups, salads, sandwiches, appetizers, entrees, or other items for use in the production of menu items.
• Sets up, maintains, and breaks down prep stations.
• Will be solely responsible at times for assigned stations during service.
• Gather supplies needed to prepare baked goods, breads, puddings, gelatins, frozen desserts, baked fruits, pies, cakes, French pastries, custards, and cookies.
• Prepares baked items and desserts following Club recipes and standards.
• Slices and portions of cold meats, fish, and poultry; garnishes them following Club guidelines.
• Prepares appetizers, hors d’oeuvres, relishes, and condiments following established Club recipes.
• Prepares cold sauces, salads, jellies, stuffings, salad dressings, and sandwiches according to Club standards and recipes.
• Ensures that assigned work areas and equipment are clean and sanitary.  Adheres to state and federal sanitation guidelines. Returns soiled food preparation utensils and other smallware to the proper area for cleaning.
• Covers, dates, and stores all leftover products that are reusable following established procedures.
• Physical demands are outlined immediately below.

Physical Demands

• Acceptable level of hearing and vision to perform job duties.
• Occasionally required to sit, climb, or balance and stoop, kneel, crouch, lift 50 pounds, and/or drive a golf cart.
• Constantly required to walk and work with hands and arms for up to several hours at a time.
• Constantly required to use their vision to perform an activity such as but not limited to determining the accuracy, neatness, attention to detail, and thoroughness of the work assigned. They are also constantly required to talk and/or hear.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Other Duties and Responsibilities

• Assists with receiving, storage, and distribution of all food and beverage products while always maintaining a neat and clean work area.
• Tracks and maintains experiences, relevant internship activity, and notes in the internship journal.  Review activity with the Sous Chef and Executive Chef.
• Meets with the Sous Chef and Executive Chef or designee regularly to discuss internship progress and set future goals.
• Performs all other duties deemed by management to be an integral part of the job.

Qualifications:

      Skills/Knowledge/Attributes:

• Ability to communicate professionally.
• Knowledge of food preparation and food service techniques.
• Basic math skills.

Relative Experience/Education:

• 0 – 2 years’ food preparation and/or service experience preferred.
• High school diploma or equivalent.
• Full-time enrollment status in an approved culinary arts educational program or recent graduate.

Required License(s):

• Possess a valid driver’s license and/or complete the Club’s internal motor vehicle training program.

Projected Work Schedule:

Must be available for a varying work schedule to include days, evenings, weekends, holidays, and overtime as required.