Culinary Externship - Spring/Summer 2025

Accepting Applications for Spring/Summer 2025

Externs will have the opportunity to rotate through two of Biltmore's professional kitchens to gain confidence and experience in different restaurant environments. Field trips and other training opportunities are provided, including experiences with our sustainable farming and field-to-table programs.

Culinarians will gain knowledge and skills in areas such as meat and fish fabrication; knife skills; a la carte service; buffet and banquet service; classical sauce preparation; fresh pasta production; and plate design and presentation.

This is a Reserve position working a schedule averaging 35-40/hours per week. Hours may vary based on business conditions. Must be available for day or evening shifts, weekends and holidays included. The pay for this role is $18.00 hourly.

Candidates will be responsible for providing their own transportation to/from work.

Employer-sponsored housing is offered, space permitting. The weekly cost is payroll deducted.

General Requirements:

1. All candidates must have graduated and attained a degree from an accredited culinary training program.

2. Minimum training commitment is 12 weeks.

3. We seek candidates who are committed to guest-focused service and passionate about developing culinary skills in a variety of settings.

4. Post graduates that have have previous internship or externship experience will receive priority consideration.

Physical Requirements:

• Endure various physical movements throughout the work area.

• Ability to remain ambulatory and in stationary positions throughout work shift.

• Able to stand, twist, bend, push, pull, walk, and lift up to 50 pounds, on a regular basis for periods of up to 10 hours.

• Able to work effectively in a kitchen environment with occasional extremes in temperature (heat, cold, humidity) for an extended period of time.