Intern - Culinary

Scope:  

Culinary Arts interns learn to prepare food for fine dining, casual dining and seasonal dining outlets. Interns rotate through the Club’s multiple kitchens progressing through the various kitchen positions. 

The Culinary Intern is responsible for performing duties and rotating through various back of house positions with the intent of learning and exposure to the culinary profession. 

Primary Responsibilities:

• Assisting Executive Chef and Sous Chef with the preparation of meals, including washing, peeling, chopping, and cutting ingredients.
• Works with Sous Chefs and cooks with introduction to each kitchen station, learning prep and execution for both AM and PM service, banquet, and special events.
• 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.
• 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 all work in accordance with essential functions and responsibilities as described below and in the spirit of the Club's mission and vision
• Performs other tasks and duties as required.

Relationships:

Internal:  All Club departments: For effective communication.

External:   Members/Guests: To provide excellent service.

                  Vendors:   To purchase and receive goods.

Qualifications:

Education/Experience: 

• 0 – 2 years’ food preparation and/or service experience preferred.
• High school diploma or equivalent.
• Enrollment in an accredited culinary program

Certification and/or License Requirement:  

• Requires having or ability to obtain any state or federally required license or certification.

Skills:

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

Physical/Cognitive Activities:

Working Conditions:

• Work tasks are performed indoors and outdoors. Temperature generally is moderate and controlled by club environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and outdoors ( 85°F), for one hour or more.
• 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 maneuver 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.

Skills & Abilities:

• Active Learning Understanding the implications of new information for both current and future problem-solving and decision-making.
• Active Listening Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Critical Thinking Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Learning Strategies Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
• Mathematics Using mathematics to solve problems.
• Monitoring Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
• Reading Comprehension Understanding written sentences and paragraphs in work related documents.
• Science Using scientific rules and methods to solve problems.
• Speaking Talking to others to convey information effectively.
• Writing Communicating effectively in writing as appropriate for the needs of the audience.
• Coordination Adjusting actions in relation to others' actions.
• Service Orientation Actively looking for ways to help people.

Culinary Intern

This description of physical and mental activities is not intended to describe essential job functions.  Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.

Organizational Structure:

• Reports to: Executive Chef, Executive Sous Chef  
• Job title also known as:  N/A

This essential job function is a general representation of the duties and responsibilities commonly found in The Club at Las Campanas Inc. for this type of position; it may be modified based upon business necessity.