J1 Culinary Intern - May 2021/May 2022

 To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.
Applicants must be 18 years of age.

Essential Job Responsibilities/Duties/Tasks include the following; other duties may be assigned: 
1. Prepare and cook all food as directed in a timely and sanitary manner.
2. Wash, clean, chop, dice, grate, slice a variety of meat, poultry vegetables and other food items and place in proper containers
3. Understand and comply consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
4. Has understanding and knowledge of how to properly use and maintain all equipment in the station.
5. Maintain a clean and sanitary work station including tables, shelves, walls, grills, fryers sauté burners and refrigeration equipment
6. Refer to Daily Prep List at the start of each shift for assigned duties
7. Inform Kitchen Manager of product shortages, equipment of food quality problems.
8. Attend all safety meetings
9. Assist kitchen and bus staff as needed.

Physical Requirements: 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, taste and smell. Must be capable of walking or standing 90% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. pushing or pulling up to 50lbs. Specific vision abilities required by this job include close vision, distance vision, color, peripheral vision, depth perceptions and the ability to adjust focus.

Working Conditions:
Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to outside weather conditions.
Hazardous Materials/Noise: The noise level in the work place is usually loud. Frequent exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Frequent exposure to toxic, caustic chemical hazards.
Equipment Used in Job: Commercial kitchen equipment and cleaning agents

PHASE 1 – Orientation and Standards

Description of Participant’s Role for this Program or Phase:

During this phase, the participant will learn about the values and standards of Squaw Valley and Alpine Meadows.  We will focus on California and Federal standards for sanitation, product receiving, storage and production. The participant will become familiar with the operation of their restaurants, culture and clientele.  The participant will also learn about American hospitality service standards. Additionally, the participant will learn about the chain of communication and proper communication techniques within the organization and the individual restaurants. 

PHASE 2 – Culinary Operations

Description of Participant’s Role for this Program or Phase:

During this phase, the participant will be immersed into the world of food and beverage operations.  The participant will see how food is prepped and executed for a high volume food and beverage operation.  The participant will assist the Chef / Kitchen Manager and Sous Chef's in creating and executing prep lists, checking food temperatures, organization, food rotation, cleanliness and safety of the facility.  Additionally, the participant will learn about cooking techniques used in Western, as well as international, cuisines.

PHASE 3 – Food Cost and Portion Control

Participant’s Role:

The participant will learn about food costing and portion control as it relates to the execution of a food and beverage operation. The focus will be on execution of menu items, presentation and how items are priced to produce a profit.  Different techniques will be learned and applied, such as butchering and knife work, to increase product yields.  The use of computer software will also be brought into play during this phase where the participant will participate in ordering and inventory.

PHASE 4 – Plating and Service Styles

Participant’s Role:

During this phase, the participant will develop and hone their skills at plating and service styles.  Each menu item and style require precise plating techniques that coincide with food cost and portion control learned in the previous phase. Menus change seasonally and there are daily/weekly specials that are ran in our restaurants.  During this phase, the participant will also work with the chef and sous chef to develop a special that will be offered to our guests.

PHASE 5 – Culinary Supervisory

Participant’s Role:

During this final stage, the on-the-job training will showcase the skills and knowledge provided throughout the structured program.  The program will enhance the participant’s skills within the hospitality industry through exposure to American techniques, methodologies and expertise.  During this phase, the participants will shadow the chef and sous chefs and immerse in the art of teamwork.