Culinary Externship: Hands-On Kitchen Mastery

HEI Hotels & Resorts; The Woodlands (TX); On-site; USD 2,066,000 - 3,444,000; Full time

Benefits offered by this job

Medical and Dental

Vision insurance

Vacation/Sick/Holiday

401(k) with company match

Discounts on hotel stays

Job summary

HEI Hotels & Resorts is offering a Culinary Externship in the United States designed for a current CIA student to gain hands-on experience in a professional hotel kitchen, supporting the culinary team in preparing high-quality food aligned with brand standards.

The externship is crafted to meet CIA academic requirements and emphasizes mise en place, sanitation, and teamwork, with opportunities to learn knife skills, station organization, and inventory basics.

Qualifications

• Current CIA student; externship required for graduation.
• Prior kitchen experience preferred but not required.
• Basic understanding of culinary fundamentals and sanitation practices.

Responsibilities

• Prepare food items according to standardized recipes, production methods, and presentation standards.
• Assist in daily mise en place, including prepping vegetables, proteins, sauces, and garnishes.
• Maintain proper food handling, sanitation, and safety procedures.
• Label, date, and rotate food products following FIFO.
• Support line cooks and chefs during service to ensure timely plate execution.
• Learn knife skills, butchery, sauce prep, and station organization.
• Assist with inventory management and minimizing food waste.
• Operate and maintain kitchen equipment and keep workstation clean.
• Participate in menu tastings and culinary meetings.

Skills

Kitchen teamwork

Communication

Sanitation practices

Education

CIA student

Job description

HEI Hotels & Resorts is offering a Culinary Externship in the United States designed for a current CIA student to gain hands-on experience in a professional hotel kitchen, supporting the culinary team in preparing high-quality food aligned with brand standards.

The externship is crafted to meet CIA academic requirements and emphasizes mise en place, sanitation, and teamwork, with opportunities to learn knife skills, station organization, and inventory basics.