Culinary Intern - Blackberry Farm

Blackberry Farm, LLC.; Aurora (IL); On-site; USD 16,000 - 23,000; Part time

Job summary

Blackberry Farm, LLC. is seeking Culinary Interns to support the kitchen team in a fast-paced, professional setting. The internship covers food preparation, basic vegetable prep, stocks, sauces, and assisting with deliveries under supervision.

Workload is 30–40 hours per week over about 15 weeks, with an hourly pay rate of $14.00. Housing may be available for a limited number of positions; interns must have completed at least one year of culinary school.

Qualifications

• The intern has completed at least one year of culinary school.
• The internship lasts approximately 15 weeks.
• Internships are available during three trimesters.
• Internships are paid hourly.
• Housing may be available for a limited number of positions.
• The internship requires 30–40 hours per week.

Responsibilities

• Food preparation tasks as assigned by the Sous Chefs.
• Clean and maintain the workstation and kitchen areas.
• Assist with receiving deliveries to the kitchen.
• Work under supervision and follow recipes.
• Coordinate production and plan for smooth transitions.
• Assist with tasting for quality assurance.

Skills

Food preparation

Knife skills

Follow recipes

Teamwork

Education

Culinary school completed

Job description

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.

Pay rate for this position is $14.00 per hour.

The Blackberry Culinary Team is looking for Culinary Interns.

This 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.

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
• Culinary Internships are available during the following three Trimesters:
• January 1st- April 30th
• May 1st- August 31st
• September 1st- December 31st
• 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