Culinary Intern

High Hampton; North Carolina; On-site; USD 16,531 - 22,041; Full time

Job summary

High Hampton is seeking a Culinary Intern for the Fall semester (August - December) in Cashiers, NC. The intern will assist with all aspects of food preparation up to final presentation for guests in a professional kitchen under sous chefs supervision.

The role requires at least one year of culinary school, a 15-week term, and a 30–40 hour work week. This temporary position is paid hourly and housing availability may be limited.

Qualifications

• Basic understanding of proper food handling procedures (blanching, sautéing)
• Basic knife skills
• Basic kitchen operations experience
• Experience cooking in a high-level kitchen

Responsibilities

• Food preparation tasks as assigned by the Sous Chefs, including basic vegetable prep, vinaigrettes and salads, stocks, and other basic tasks
• Cleaning work area and kitchen during and at the end of shift
• Central role in production of finished dishes during service periods
• Assisting with receiving deliveries to the kitchen
• Able to take direction and follow recipes
• Work in a supervised environment
• Works at a steady pace with service orientation
• Coordinate production over multiple days and plan for smooth transitions

Skills

Food preparation

Knife skills

Kitchen operations

Teamwork

Reading recipes

Education

Culinary school – at least 1 year

Job description

## Culinary InternApplylocations: Cashiers, NCtime type: Full timeposted on: Posted 5 Days Agojob requisition id: JR100372**It's fun to work in a company where people truly BELIEVE in what they're doing!** We're committed to bringing passion and customer focus to the business.1525 Hwy 107 SouthCashiers, NC 28717This position is responsible for all aspects of food preparation up to and including the final presentation of the food for delivery to guests. Responsibilities will include food preparation tasks as assigned by the Sous Chefs, including basic vegetable preparation, vinaigrettes and salads, stocks, and other basic tasks, as well as meat fabrication, sauce making, and other advanced techniques. Will clean work area and kitchen during and at the end of shift; assist with receiving deliveries to the kitchen. Must be able to take directions and follow recipes. Will work in a supervised environment.We are recruiting for the **Fall semester (August - December)**. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. • Food preparation tasks as assigned by the Sous Chefs, including basic vegetable preparation, vinaigrettes and salads, stocks, and other basic tasks, as well as meat fabrication, sauce making, and other advanced techniques • Cleaning work area and kitchen during and at the end of shift • Central role in the production of finished dishes during service periods • Assisting with receiving deliveries to the kitchen • Able to take direction, and follow recipes • Work in a supervised environment • Works at a steady pace, with a service orientation and the ability to quicken the pace as required • Able to coordinate production over multiple days and plan for a smooth transition when other team members take over the station • Able to plan out work day and accomplish multiple tasks • Knows basic food product identification • Able to maintain an organized and sanitary workstation • Knows how to work in a team environment • Tasting food for quality assurance Internship Qualifications and Requirements • The intern is required to have completed at least one year of culinary school. • The internship will last approximately 15 weeks • Interns must arrive within 2 weeks of the trimester start date and depart no later than the end date • The Culinary internship is a temporary position with an expected 30-40 hours per week • A limited number of positions are available based on housing availability • Culinary internships are paid at an hourly rate Must comply with all company policies and procedures. To perform the essential functions of this position regular and consistent attendance is required. Must be able to work well with other Team Members and Managers and interact with our guests. EDUCATION and/or EXPERIENCE • Basic understanding of proper food handling procedures (blanching, sautéing, standard breading) • Basic knife skills • Basic kitchen operations experience • Experience cooking in a high-level kitchen LANGUAGE SKILLS • Must be able to read and understand recipes • Must be able to communicate with other cooks to ensure timely delivery of dishes to guests MATHEMATICAL SKILLS • Basic knowledge and understanding of math REASONING ABILITY • Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals PHYSICAL DEMANDS • Must be able to lift to 50 lbs. • Must be able to stand for a long period • Must be able to safely operate a company vehicle or golf cart WORK ENVIRONMENT • Professional kitchen setting • May occasionally be asked to go outside in all weather conditions