Cook / Lead Cook / Line Cook, Garde Manger, Pastry Cook / Chef / Baker
Under the direction of the Executive Chef and working with the Culinary Team collaboratively, The Culinary Intern is responsible for the preparation of high-quality food in a timely, efficient, sanitary and consistent manner. You must be prepared to work in a fast-paced work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. The Culinary Intern must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat in a kitchen environment.
Under the direction of the Executive Chef, the Culinary Intern will provide support, but are not limited to:
Responsible for the daily preparation of food items in the pantry and of various stations through the kitchen.
Sets up station according to catering and event guidelines.
Prepares all food items as directed in a sanitary and timely manner.
Follows recipes, portion controls, and presentation specifications as set by the restaurant.
Restocks all items as needed throughout shift.
Cleans and maintains station in practicing good safety, sanitation, organizational skills.
Has understanding and knowledge to properly use and maintain all equipment in station.
Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.
Performs additional responsibilities, although not detailed, as requested by the Executive Chef.
Prepare dishes for customers with food allergies or intolerances.
Ensure quality and safety of food by performing standard and any additional sanitary measures including sweeping of the floors, cleaning of surfaces, as well as proper covering and storage of food items according to standards and procedures.
Ensure that the correct quantities are prepared to meet daily needs.
Utilize kitchen equipment during food preparation.
Stay productive at all times and prepare for future needs as time allows.
Follow proper reporting procedures for accidents and incidents to ensure follow-up and prevention.
Adhere to all regulations of the HCSD.
Serve food in the proper portion size and at the proper temperature.
Report any infraction in the food services department policies and procedures.
Arrive to work at the scheduled time.
Perform other related duties as required.
3 openings. Telecommuting is allowed.
Additional Salary Information: Paid overtime. Access to the fitness center, golfing and pickleball as well as the pool (Mondays only), 20% off at our retail shops, Employee housing available. Discounted employee meals.