- Gathers all supplies as needed to prepare breakfast, lunch, and dinner menu items for service at the Clubhouse and Employee Dining Room.
- Selects and uses knives, hand tools, utensils, and equipment to portion, cut, chop, simmer, steam, whip, fold, blend, and garnish, maintaining holding temperatures of foods in all food stations.
- Prepares vegetables, meats, cheeses, and other items for soups, salads, sandwiches, appetizers, entrees, or other items for use in the production of menu items.
- Sets up, maintains, and breaks down prep stations.
- Will be solely responsible at times for assigned stations during service.
- Gather supplies needed to prepare baked goods, breads, puddings, gelatins, frozen desserts, baked fruits, pies, cakes, French pastries, custards, and cookies.
- Prepares baked items and desserts per Club recipes and standards.
- Slices and proportions cold meats, fish, and poultry; garnishes them per Club guidelines.
- Prepares appetizers, hors d'oeuvres, relishes, and condiments per established Club recipes.
- Prepares cold sauces, salads, jellies, stuffings, salad dressings, and sandwiches according to Club standards and recipes
- Ensures that assigned work areas and equipment are clean and sanitary. Adheres to state and federal sanitation guidelines. Returns soiled food preparation utensils and other smallware to the proper area for cleaning.
- Covers, dates, and stores all leftover products that are reusable per established procedures.
- Physical demands are outlined immediately below.
- Acceptable level of hearing and vision to perform job duties
- Occasionally required to sit, climb, or balance and stoop, kneel, crouch, lift to 50 pounds, and/or drive a golf cart.
- Constantly required to walk and work with hands and arms for up to several hours at a time.
- Constantly required to use their vision to perform an activity such as but not limited to determining the accuracy, neatness, attention to detail, and thoroughness of the work assigned. They are also constantly required to talk and/or hear.
- Assists with receiving, storage, and distribution of all food and beverage products while maintaining a neat and clean work area at all times.
- Tracks and maintains experiences, relevant internship activity, and notes in the internship journal. Review activity with the Sous Chef and Executive Chef.
- Meets with the Sous Chef and Executive Chef or designee regularly to discuss internship progress and set future goals.
- Performs all other duties deemed by management to be an integral part of the job.
- Ability to communicate professionally.
- Knowledge of food preparation and food service techniques.
- Basic math skills.
- 0 – 2 years' food preparation and/or service experience preferred.
- High school diploma or equivalent.
- Full-time enrollment status in an approved culinary arts educational program or recent graduate.
- Possess a valid driver's license and/or completes the Club's internal motor vehicle training program
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Culinary Intern, Onsite - Augusta, United States - teamworkonline
Description
The Culinary Internship provides a variety of practical learning experiences through scheduled job rotations within the Augusta National Golf Club culinary program. The primary responsibility of the Culinary Intern is to take direction from and provide support to the Sous Chef, Executive Chef, and department staff in front-line kitchen operations while maintaining the strict confidentiality of all Club business. The Culinary Internship will begin in early October 2024 and end in late May 2025.Essential Functions of the Job
Physical Demands
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
Other Duties and Responsibilities
Qualifications:
Skills/Knowledge/Attributes:
Relative Experience/Education:
Required License(s):
Projected Work Schedule:
Must be available for a varying work schedule to include days, evenings, weekends, holidays, and overtime as required.
This position is eligible for housing provided by the Augusta National Golf Club.
