Culinary Intern (Kitchen Leadership Focus)
Minimum Requirements:
- Currently enrolled in (or recently graduated from) a culinary arts program.
- Basic knife skills and understanding of kitchen safety.
- Ability to follow recipes, prep lists, and other instructions clearly.
- Comfortable with long periods of standing, working in a fast-paced kitchen, and lifting up to 50 pounds.
- Punctual, reliable, and willing to work evenings, weekends, and certain holidays as needed.
- Positive attitude and willingness to learn.
Skills Necessary:
- Foundational cooking knowledge: stock/sauce prep, roasting, grilling, and sautéing
- Time management: ability to prioritize and complete service tasks promptly
- Teamwork: can coordinate with line cooks, dishwashers, and FOH staff
- Attention to detail: plating, portion control, accuracy, and precision
- Adaptability: able to adjust to changing menus, volumes, or the chef's direction promptly
- Professionalism: proper attire, hygiene, respectful attitude
Expected Responsibilities:
- Assist the chef and line cooks with daily prep and mise en place.
- Learn and execute station responsibilities (sauté, grill, expo, cold prep)
- Maintain the cleanliness and organization of the kitchen stations and walk-in.
- Practice proper food handling, labeling, rotation, and sanitation standards (HACCP).
- Assist in receiving and storing deliveries.
- Observe and support the chef with administrative/leadership tasks (expediting, prep lists, inventory, specials).
- Take ownership of learning: ask questions, take notes, and seek feedback early and often.