Internship Information
Culinary: Resort
Reporting Relationship
The intern reports directly to the Outlet Chef and indirectly to the Corporate Chef.Hours
Interns will be scheduled an average of 37 - 45 hours per week.Overview
The Culinary Internship allows the student to apply concepts and theories learned in the classroom to the workplace. The student will gain hands on experience in a wide variety of culinary situations including restaurants, banquets, and pastry. Students who qualify and participate in the Culinary Internship Program at Amelia Island Plantation will gain tangible and intangible skills to develop expertise in their area of interest.
Required Skills/Certificates/Physical Requirements
Must have
• Exceptional customer service skills • A working knowledge of proper food handling and storage • Sanitation Certificate • Basic culinary knife skillsMust be
• Enrolled in an accredited culinary program • Must be fluent in conversational English (speaking, reading, writing, and understanding) • Functionally literate with written and math skills associated with the position • Able to apply common sense understanding to lift, carry, push, or otherwise move up to 75 pounds occasionally and 20 pounds frequently • Able to communicate, hear, taste, smell, and distinguish colors and have clear vision of 20 inches or more • Able to grasp, turn, and hold objects with handsPreferred Skills/Certificates
• Six plus months of experience in related fieldEquipment
• Gas Range • Deep Fat Fryer • Broiler • Gas Grill • Ovens • Electric
slicer* • Mixers • Choppers • Knives • Other standard kitchen equipment
*Must be at least 18 years of age to use slicerResort Culinary Intern Activities
1. Adhere to intern rotation as developed by Corporate Chef to include, but not limited to, the following:
• At least two restaurants with various stations and meal periods (am & pm)
• Banquet kitchen (am & pm)
• Baking and pastry applications
2. Complete any requirements as requested by sponsoring organization.
3 Work in any kitchen station and prepare all menu items assigned.
4. Perform routine duties to include set-up and prep work.
5. Wash, peel, slice, dice, and chop fresh fruits and vegetables.
6. Prepare, in portions, meat, seafood, and shellfish.
7. Assemble ingredients.
8. Assist with the delivery, set-up and breakdown of banquet functions.
9. Assist with breakdown and cleaning of kitchen.
10. Follow written and oral instructions.
11. Must follow all standards and procedures in company and department handbooks.
12. Perform assignments in a safe and sanitary manner.
13. Attend staff “Home Team” meetings.
14. Attend Customer Service class.
15. Perform other duties as assigned.The intern may be exposed to all weather conditions, slippery floors, and very hot and cold conditions due to freezers and ovens. Start dates are flexible.