Culinary Kitchen Rotation Intern/Trainee:
Culinary Degree + 1 year of experience in the restaurant/hotel/resort kitchen.
During your program you will be rotating around different kitchen areas including: Garde Manger, Hot Line Production, Banquet Kitchen and Culinary Supervisor Shadowing.
Your responsibilities include but are not limited to:
-Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
-Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
-Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
-Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out of stock items or possible shortages. Assist in keeping buffet stocked.
-Return all food items not used on next shift to designated storage areas, being sure to cover and date all perishables.
-Assist in setting up plans and actions to correct any food cost problems, control food waste, loss, and usage per SOP.
-Performs any other duties required or requested by Supervisor.
-Assist in prep work of vegetables and condiments as required for next shift.
-Operate, maintain, and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
** Host Company closing periods for 2025**
July1-July7 2025 (Independance Day July 4th, Holiday)
Dec 22-26 2025 (Christmas day 25th Holiday)
Participants get up to 80 hours of vacation time through the life of their 12 months program. They do not get paid holidays during program. Just straight vacation time.
**“Participant is eligible for up to 80 hours of Vacation time through their 12-month program.”
** Free Hot Meal per shift**
**Free Soda Fountain**
**Cultural Activities + Free Team Member events**
**Restaurants and retail discount at Streamsong**
**Eligible to participate on Recognition Programs**
**Free Golf Play Time, set up through the leader**
